What is a Greek frappé?
Born by accident at the 1957 Thessaloniki International Trade Fair when Nestlé rep Dimitris Vakondios couldn't find hot water and shook instant coffee with cold water in a shaker. The result — a foamy, refreshing coffee — became Greece's national summer drink. Still the most ordered beverage in any Greek café.
You'll need
- Cocktail shaker or frappé mixer
- Tall glass
- Long straw
- 2 tsp instant coffee
- Cold water and ice
- Sugar to taste
- Optional: milk — Get instant coffee
Step by step
Combine in shaker
Into a cocktail shaker: 2 tsp instant coffee, 1–2 tsp sugar (skéto none, métrio medium, glyký sweet), and 30 ml cold water. Only a little water for thicker foam.
Shake hard for 30 seconds
Seal the shaker and shake vigorously. The mixture transforms into a creamy, light-brown froth. A frappé mixer (handheld milk frother) works equally well.
Fill glass with ice
Pack a tall glass three-quarters full with ice. Pour the frothy coffee mixture over the ice.
Top up with cold water
Top up the glass with cold water to fill. Pour slowly so the foam stays floating on top.
Add milk and serve
If making frappé me gála (with milk), add a splash of cold milk. Stick a long straw in. Sip slowly — the foam keeps the coffee cold for hours.
Pro tips
- Instant coffee is essential — it's what creates the foam. Brewed coffee won't froth this way.
- Greeks sip frappé over hours; it's a slow social ritual, not a coffee shot.
- For a kafe frappé me pagó (extra cold), pre-chill the glass and water.
Best coffee for frappé:
Shop instant coffeeالخلاصة بالعربي
الفرابيه اليوناني قهوة سريعة الذوبان مخفوقة بماء بارد تعطي رغوة كثيفة. ملعقتا بن سريع، سكر حسب الرغبة، ثلج، وحليب اختياري. تجربة صيفية جماعية.
