Loaded, frothy and with an amazing aroma - this is the frappé - a coffee drink that reigns supreme in many cafes during the summer.
Somewhere you'll also come across the name Greek frappé, referring to the country of origin. Who would have thought that in 1957, at the Thessaloniki International Fair, a Nestlé employee mixed the first ever frappé.
FRAPPÉ - refreshing coffee from sunny Greece
Dimitris Vakondios wanted to indulge in a cup of coffee during a short break. But unfortunately he had no access to hot water. Instead, he was offered a shaker in which Nestlé's new chocolate drink for children was being prepared. Dimitris decided to improvise. He mixed instant coffee with cold coffee in the shaker and the frappé was born.
Before the advent of the 1980s, it became the national coffee drink of Greece. Today, it has taken several different forms. The sugar content changes, the ratio of milk (usually frothed) to water (the original version contained no milk) changes, and you'll sometimes see various liqueurs and flavours mixed in. A true constant is the straw placed in a tall frappé glass.
Salivating already? How to make a frappé? Then it's high time to add...
Preparation - Recipe for frappé
- Into a shaker put 2-3 teaspoons of instant coffee, add cane sugar to taste, 10 tablespoons of very cold water and whisk well.
- Transfer the frappé from the shaker into a tall glass to which you have previously added a few ice cubes.
- If you want to flavour the drink with milk, now is the time to add the appropriate amount of frothed milk.
- Well, finally, the iconic straw and you're done.
Note: the original version of the frappé recipe is made with instant coffee, but nowadays strong coffee lovers often make frappé from chilled espresso. It is entirely up to you which version you choose.
If you want to add milk, be sure to check out our range of frothers.
And those who prefer plant-based milk alternatives also have plenty to choose from.
And now you can enjoy a drink that symbolises the carefree nature of summer holidays, long warm evenings, lazing on the beach and holiday cheer.
Quick Overview: What is a Frappé?
- Brewing Principle: The Frappé is an iconic Greek iced coffee that was invented purely by accident in 1957 at the International Trade Fair in Thessaloniki. It is made from instant coffee, cold water, and sugar, which are whipped together using a hand milk frother or a cocktail shaker into a thick, stable foam. This foam is then poured into a tall glass filled with ice, topped up with cold water and optionally milk.
- Flavor Profile: A Frappé is a strong, highly refreshing, bittersweet beverage with a creamy texture created by its rich coffee foam. Its strength and sweetness depend on the ratio of ingredients, but it features a typically intense coffee body that mellows as the ice gradually melts.
- Volume and Serving: It is served in tall glasses of approximately 300 to 400 ml with plenty of ice cubes and the indispensable straw. Depending on preference, it is categorized as sketos (plain/no sugar), metrios (medium sweet), or glykos (sweet), either with milk (me gala) or without.
How does a Frappé differ from a classic Espresso Freddo and standard iced coffee?
Although all these drinks are cold coffee specialties, their preparation methods and resulting textures create completely distinct tasting experiences.
Frappé vs. Espresso Freddo: Freddo is a more modern Greek hit, based on a hot double espresso whipped with ice in a drink mixer to create a smooth foam. In contrast, a Frappé strictly uses instant coffee and cold water. The resulting foam in a Frappé is much thicker, drier, and more stable than in a Freddo, because instant coffee lacks the natural oils that tend to break down foam bubbles.
Frappé vs. Standard Iced Coffee (with ice cream/cream): Standard western iced coffee is often just brewed filter coffee or espresso poured over cold milk, frequently topped with a scoop of vanilla ice cream and whipped cream. A Frappé, on the other hand, relies on simplicity, a strong coffee kick, and a micro-foam created by mechanical frothing, without masking the flavor with heavy dairy.
| Drink Parameter |
Café Frappé |
Espresso Freddo |
Traditional Iced Coffee |
| Coffee Base |
Instant coffee (preferably spray-dried) |
Fresh espresso (double shot) |
Espresso or filter coffee |
| Preparation Method |
Whipped with a frother / shaker while cold |
Hot espresso whipped with ice cubes |
Chilled coffee mixed with milk / ice cream |
| Foam Characteristics |
Extremely thick, firm, and long-lasting foam |
Velvety, delicate creamy foam (crema) |
None (or just standard whipped cream) |
| Flavor Profile |
Bold, straightforward coffee flavor, very refreshing |
Complex, full espresso flavor, smooth bitterness |
Sweet, milky, dessert-like character |
| Milk and Extras |
Optional cold milk, lots of ice |
Ice only (milk is used in Freddo Cappuccino) |
Milk, ice cream, syrups, whipped cream |
| Brewing Time |
2 to 3 minutes |
2 to 3 minutes |
2 minutes |
Frequently Asked Questions about Café Frappé Preparation
1. Why must instant coffee be used for an authentic Frappé instead of espresso?
It all comes down to chemistry. Instant coffee (especially spray-dried varieties) contains almost no natural coffee oils. Oils are the natural enemy of foam stability. Due to the absence of fats and its unique composition, instant coffee mixed with a tiny bit of cold water creates an incredibly stable, dense bubble matrix that holds its shape for dozens of minutes. You cannot whip up such a stable foam from regular espresso without steam or pressure.
2. I cannot seem to get a thick foam. What am I doing wrong?
The most common mistake is using too much water at the start of the frothing process. Put only 2 teaspoons of instant coffee, sugar to taste, and no more than 2 to 3 tablespoons (approx. 20 to 30 ml) of **ice-cold water** into your shaker or glass. If you add too much water, the coffee will only bubble on the surface instead of creating the desired thick, paste-like foam. Additionally, fine powdery instant coffee works much better than large freeze-dried coffee crystals.
3. What is the difference between the version with or without milk, and which milk is best?
The original Greek Frappé with milk (frapogalo) is traditionally made with unsweetened evaporated milk, which gives the drink a distinct richness and creaminess. However, you can also use regular cold whole milk. The black version is purely refreshing with a sharper coffee profile, while milk softens the bitterness of the instant coffee and yields a texture closer to a milkshake.
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