“Café Frappé”… the Iced Coffee of the Greek Summer!
“Café Frappé” is a Greek iced coffee drink that was accidentally invented back in 1957 by a coffee company representative at the “International Fair of Thessaloniki”. It is made from instant coffee powder (spray-dried filter coffee), water, ice & sugar &/or milk to taste. The word frappé is French & can be defined as “chilled in crushed ice”. “Café Frappé” has become a hallmark of post-war outdoor Greek coffee culture.
The instant coffee powder (spray-dried filter coffee) contains nearly no oil, just tiny particles (coffee solids), some molecules responsible for flavour & taste, & caffeine. When dissolved, it forms a simpler & more stable colloid relative to fresh-brewed coffee. This enables the creation of the characteristic thick frothy layer at the top of the coffee. This layer appears similar to crema, the foam found in espresso, but is much thicker & the composition is different. It can be characterised mainly as a three-phase colloid where tiny bubbles are held together by the coffee solids.
“Café Frappé” can be made with or without milk & in 3 degrees of sweetness, determined by the amount of sugar used. These are:
– “Sweet” (Glykós in Greek) with 2 teaspoons of coffee & 4 teaspoons of sugar
– “Medium” (Métrios in Greek) with 2 teaspoons of coffee & 2 teaspoons of sugar &
– “Plain” (Skétos in Greek) with 2 teaspoons of coffee & no sugar.
How do you want yours?