Greek Frappé: The Original Iced Coffee

Flavor And Tasting Notes

A Greek frappé is an iced coffee made by shaking instant coffee, water, and sugar into a thick, stable foam, then pouring it over ice and topping with water or milk. Invented in 1957, it is foamy, refreshing, and a staple of Greek café culture.

• Foamy & refreshing: Greek frappé is defined by its thick, stable foam created by shaking instant coffee with cold water. The foam gives a creamy mouth-feel even though no milk is required.
• Bittersweet: Made with Nescafé instant coffee, the drink has a roasty, slightly bitter flavor that is mellowed by sugar to taste. Milk can be added for a creamier and less bitter profile.
• Customizable: Sweetness levels are ordered using Greek terms: skétos (no sugar), métrios (medium sweet) and glykós (sweet). Some cafés top the drink with evaporated milk for richness.
• Finish: The foam gradually blends with the liquid, leaving a lightly sweetened, caffeinated drink that’s perfect for lingering over on a hot afternoon.

Preparation And Recipe

Makes one 12 oz (350 ml) frappé.

1. Add coffee & sugar: Place 1–2 teaspoons of Nescafé Classic instant coffee and sugar to taste (none for skétos, 1 tsp for métrios, 2 tsp for glykós) into a cocktail shaker or jar.
2. Add water & shake: Add 2 tablespoons of cold water. Seal and shake vigorously for 15–20 seconds until a thick, stable foam forms.
3. Assemble: Fill a tall glass with ice cubes. Pour the foam into the glass. Then slowly top up with cold water or 4–6 oz (120–180 ml) of milk (plain or evaporated), depending on your preference.
4. Serve: Stir gently so the foam mixes with the liquid. Serve with a straw. For an indulgent variation, add a splash of evaporated milk, sweetened condensed milk or ice cream.

Dialing In And Troubleshooting

• No foam: Use Nescafé or another spray-dried instant coffee; other coffees lack the proteins that produce foam. Shake vigorously; a tight seal is essential.
• Bitter flavor: Balance the bitterness of instant coffee with sugar and, if desired, milk. Avoid adding coffee granules to hot water; the foam relies on cold water and agitation.
• Dilution: Use large ice cubes and avoid overfilling the glass with water; adjust to taste. Coffee ice cubes prevent dilution.
• Foam collapse: Pour the foam into the glass first, then add the rest of the liquid gently to preserve the head. Using cold water keeps the foam stiff.

History And Culture

The Greek frappé was invented in 1957 at the Thessaloniki International Fair when Nestlé representative Dimitrios Vakondios improvised by shaking Nescafé instant coffee with cold water and sugar because no hot water was available. The resulting foamy drink quickly became a national hit and Nestlé marketed it heavily. Early advertisements encouraged consumers to “beat” coffee, sugar and water to create the distinctive foam. Ordering a frappé in Greece involves specifying sweetness using the terms skétos, métrios or glykós. Milk and ice are optional additions. The drink is a symbol of Greek coffee culture, people nurse a frappé for hours while chatting or reading. It also inspired other cold coffee drinks such as the freddo espresso and cappuccino.

Editor's Take

Practical Detail

Variations

Order by sweetness: sketos (no sugar), metrios (medium), glykos (sweet). 'Me gala' adds milk; without milk it is clearer and stronger. Foam thickness varies with shaking.

Common Questions

Sources And Further Reading