Coffee Drink
Freddo Espresso: Greek Recipe, Sweetness and Caffeine
Freddo espresso is Greek espresso chilled and aerated with ice, then served over fresh ice without milk. Start with 18 g ground coffee brewed to 36 g espresso, dissolve 8 g (2 US tsp) sugar for this metrio version, and use 50 g (1.8 oz) mixing ice plus 110 g (3.9 oz) serving ice.
Drink Snapshot
- Caffeine
- ~ 75 mg referenceGeneric USDA prepared espresso, 36 gThe home shot is unmeasured; the reference applies to its 36 g prepared-espresso portion.
- Calories
- About 35 kcalDefined recipe; rounded ingredient estimateIncludes the listed espresso and 8 g (2 US tsp) sugar before small preparation losses. Plain ice adds no calories.
Serving, sugar and sources
- Serving
- 1 metrio serving: 36 g prepared espresso and 8 g (2 US tsp) sugar, over ice
- Made with
- 18 g dry coffee → 36 g prepared espresso
- Sugar
- About 8 g total. Approximately 8 g added sugar is included in the total. Omit the sugar for the sketo version; milk changes the totals.
- Preparation
- About 4 minutes; equipment ready
USDA espresso and sugar references. 50 g (1.8 oz) mixing ice and 110 g (3.9 oz) serving ice are inputs; some mixing ice is held back. See the full calculation or label comparison.
Key Takeaways
- 1Dissolve sugar while espresso is hot, then briefly chill and aerate it with the mixing ice.
- 2Hold back remaining mixing cubes and serve over fresh ice; melted water already in the coffee stays there.
- 3This metrio serving is about 35 kcal and 8 g total sugar. Caffeine is a ~75 mg generic reference.
On This Page9 Sections
Freddo Espresso Recipe
Prepare 36 g espresso, dissolve the sugar, then chill and aerate it over the mixing ice. Use the espresso brewing method for the base.
Freddo espresso suits me when I want cold coffee with a little airiness but no milk. I enjoy the foam as another texture, without needing the whole glass softened into a creamy drink. Unlike espresso poured straight over ice, it has a separate chilling-and-mixing stage.
Use a 250–300 ml (8.5–10.1 US fl oz) glass and a drink mixer/frapièra rated for this liquid volume and ice. A handheld milk-frother whisk is not an ice blender. The 1:2 coffee-dose-to-espresso-yield starting point is a home choice; adjust extraction for your beans before adding ice.
Recipe
Freddo Espresso, Metrio
- Makes:
- 1 serving
- Time:
- About 4 minutes; equipment ready
Ingredients
- 18 g finely ground coffee, brewed to 36 g espresso
- 8 g (2 US tsp) granulated sugar
- 50 g (1.8 oz) ice for mixing
- 110 g (3.9 oz) fresh ice for serving
Equipment
- Espresso machine, scale, ice-rated mixer, strainer, spoon, 250–300 ml (8.5–10.1 US fl oz) glass
Method
- Prepare. Put 110 g (3.9 oz) fresh ice in a 250–300 ml (8.5–10.1 US fl oz) glass.
- Brew. Extract 18 g ground coffee to 36 g espresso.
- Sweeten. Stir 8 g (2 US tsp) sugar into the hot espresso until dissolved.
- Chill and aerate. Combine espresso and 50 g (1.8 oz) mixing ice in a suitable drink-mixer cup. Mix for 12–18 seconds, until cold and lightly foamy.
- Serve. Hold back the remaining mixing ice and pour the coffee and foam over the fresh serving ice. Serve immediately.
Estimated nutrition per serving: 35 calories; total sugar 8 g. Serving: 36 g prepared espresso + 8 g (2 US tsp) sugar, served over ice.
Recipe notes
Metrio estimate: 35 kcal and 8 g (2 US tsp) sugar.
Use suitable equipment; never seal hot liquid.
Without a drink mixer: use a suitable stainless cocktail shaker. Add ice first, then coffee; stir until the liquid has cooled before closing and shaking. Follow the shaker's instructions. Do not seal hot liquid or improvise with a glass jar.
Sketo, Metrio and Glyko Sweetness
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| Order | Meaning | Home sugar choice | Estimated sugar energy |
|---|---|---|---|
| Sketo | No sugar | 0 g | 0 kcal |
| Metrio | Medium-sweet | 8 g (2 US tsp) | 31 kcal |
| Glyko | Sweet | 16 g (4 US tsp) | 62 kcal |
These gram amounts are our defined home choices, not fixed Greek café standards. Gregory's current menu offers several sweetness levels, including options between the familiar three. Decide before mixing: sugar dissolves more readily in the hot shot than in the finished iced drink.
Mixing Ice, Serving Ice and Dilution
The 50 g (1.8 oz) mixing ice chills the espresso during aeration; some melts into the drink and some may remain. The 110 g (3.9 oz) fresh ice goes in the serving glass. Straining removes remaining cubes, not the water that has already melted. Ice size, starting temperature and mixing time affect dilution.
Freddo Espresso vs. Other Cold Espresso Drinks
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| Drink | Defining preparation | Milk and serving |
|---|---|---|
| Freddo espresso | Espresso chilled and aerated with ice | No milk; poured over fresh ice |
| Iced espresso | Espresso poured directly over ice | No separate aeration stage |
| Shakerato | Espresso shaken with ice | Usually strained into a glass without serving ice |
| Freddo cappuccino | Freddo base plus separately frothed cold milk | A white milk-foam cap |
| Greek frappé | Instant coffee aerated with a little water | Milk optional; no espresso machine needed |
| Iced Americano | Espresso diluted with water and ice | A longer black drink, without required aeration |
How to Fix Flat, Watery or Harsh Freddo Espresso
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| Problem | Useful first check | Adjustment |
|---|---|---|
| Almost no foam | Mixer suitability and agitation | Use the rated cup and speed; stop when cold and lightly aerated |
| Too watery | Soft ice or prolonged mixing | Use hard ice and a brief mix; straining cannot undo melted-water dilution |
| Sour or harsh | The espresso before chilling | Dial in the coffee first; temperature and ice will not repair a poor extraction |
| Sugar crystals | Sugar added after ice | Dissolve sugar in hot espresso first |
| Big bubbles that collapse | Excessive aeration | Aim for a thin, fine-bubble top rather than a large stiff head |
The tan layer is coffee foam, with no milk in this recipe.
Freddo Espresso in Greek Cafe Culture
Visit Greece identifies freddo espresso and freddo cappuccino as Greek cold-coffee preparations. Gregory's own company timeline records takeaway service of the pair in 1991. That is the company's account of its own service. Modern cafés differ in espresso blend, shot size, sweetness and aeration.
Caffeine and Calories
This metrio serving is about 35 kcal with 8 g total sugar. Its 36 g espresso portion has a generic caffeine reference of about 75 mg, not a measurement of the home shot.
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| Home serving | Approximate calories | Total sugar | Added sugar |
|---|---|---|---|
| Sketo, 0 g sugar | 3 kcal | 0 g reference | 0 g |
| Metrio, 8 g (2 US tsp) sugar | 35 kcal | 8 g | 8 g |
| Glyko, 16 g (4 US tsp) sugar | 65 kcal | 16 g | 16 g |
Ingredient and caffeine calculation
USDA prepared espresso supplies 9 kcal and 212 mg caffeine per 100 g. Granulated sugar supplies 387 kcal and 99.8 g total sugar per 100 g. The metrio calculation is (36 × 0.09) + (8 × 3.87) = 34.2 kcal; sugar is 8 × 0.998 = 7.984 g. The caffeine calculation is 36 × 2.12 = 76.32 mg. Estimates count the listed coffee and sugar before small mixing-cup losses.
Plain ice adds no calories. More ice changes concentration and appearance, not the caffeine initially supplied by the shot.
Questions About Freddo Espresso
Can I Make Freddo Espresso Without a Spindle Mixer?
Yes: a suitable stainless cocktail shaker is an alternative. Cool the espresso with the ice before sealing it. A delicate handheld milk whisk should not strike cubes.
Why Use Two Portions of Ice?
One portion chills the coffee during mixing; the other keeps the served drink cold. Hold back leftover mixing cubes while transferring the liquid and coffee foam.
Is Freddo Espresso Always Sweet?
No. Omit the sugar for sketo. Use 8 g (2 US tsp) for this page's metrio recipe.
Is Freddo Espresso the Same as Shakerato?
They share espresso and agitation with ice. Freddo espresso is served over fresh ice; shakerato is usually strained into a chilled glass without ice.
Can I Use a Capsule, Moka Pot or Decaf?
A capsule espresso can work; measure its actual output and use its own caffeine information. A moka pot makes a useful cold-coffee adaptation, but it is not the same extracted espresso base. Decaf espresso works with the same mixing method; decaf does not mean zero caffeine.
Editor's Take
Research Notes and Sources
7 references
External links open in a new tab
Preparation and café context
- Coffee IslandFreddo preparation at homeGreek company guidance for chilling espresso and separately frothing milk.(opens in a new tab)
- Barista.grEspresso chilling and cold milk techniqueDissolve sugar before chilling; brief ice agitation and separately frothed cold low-fat milk.(opens in a new tab)
- Visit GreeceGreek coffee stylesDescribes Greek freddo espresso, cold-milk freddo cappuccino and shaken frappé preparations.(opens in a new tab)
- Gregory’sTakeaway freddo in 1991Company timeline for its own takeaway service.(opens in a new tab)
- Gregory’sGreek sweetness optionsSeveral café sweetness levels, including intermediate options.(opens in a new tab)
Nutrition calculations
- USDA FoodData CentralPrepared espresso · FDC 1718919 kcal, 0 g sugar and 212 mg caffeine per 100 g; scaled to the 36 g prepared portion.(opens in a new tab)
- USDA FoodData CentralGranulated sugar · FDC 169655387 kcal and 99.8 g sugar per 100 g; 8 g contributes 30.96 kcal and 7.984 g sugar.(opens in a new tab)