Pretend you’re on a Greek island with a freddo espresso or frappé.
When we cogitate of position withdistinct coffee berry cultures , country like Italy , Ethiopia , or Columbia often come to mind . But on a recent trip to Greece , I was thrilled to find a very robust burnt umber scene — one that put the Europeans - don’t - crapulence - iced - coffee belief to disgrace . Beyondfried kasseri cheeseand stringy knafeh , it was the humble freddo espresso that made a long-lasting impression on me .
It ’s a drunkenness that shines in its simpleness , a lifelike answer to sweltering Mediterranean heating . You pour a shot or two of espresso over ice , fuse the liquid with a shaker or electric blender , and , thanks to the contrast of hot and insensate , create the most substantial top layer of foam . Enjoy it straight , with a petty morsel of sugar , or combined with a layer of frothed cold milk for a freddo cappuccino .
“ Pretty much everyone in Greece—90 to 95 % of people — drinks freddo espresso , whether it ’s summer or winter , ” says Petros Chiskos , conscientious objector - possessor of European - inspiredRoast & Brewcoffee shop in Houston , Texas . “ It return you a nice kick in the morning . It ’s straight espresso . And you may adjust how scented you need it . I like to add a dash of wampum and beloved , which helps to palpate the whole blend of the espresso . ”
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The freddo was forge in the ’ 90s , when espresso made its way over to Greece , and metier brands likeIllybegan to pop up . It became the chicer first cousin of a more plant — and evenly as good — Greek iced coffee : the frappé .
The story goes that the frappé was manufacture , by chance event , in 1957 . Yiannis Dritsas , a representative of Nestlé Greece , was at the 22nd Thessaloniki International Fair , tasked with presenting a raw frost chocolate drinking for Kyd : a concoction made from shaking Milk River and chocolate pulverisation together .
But during a prison-breaking , an employee of the same party , Dimitris Vakondios , went to the kitchen to prepare his regular Nescafe . But he could n’t chance hot piddle , so he replicated his political boss ’s proficiency , instead mixing the instant coffee with cold piddle and ice cubes . From there , the frappé was born . And it was only a thing of time before we started seeing whipped coffees on TikTok , whether in the form of a frappé ordalgona coffee .
Photo courtesy of Roast & Brew
unluckily for us Americans , the freddo espresso and frappé are not as easy to ascertain in coffee shops across the U.S. “ Usually you will ascertain them only if the place is owned by Greek people or if the owners happen to travel to Greece , ” Chiskos enunciate . A few examples include the coffeehouse and markets that disperse Greektowns across the U.S. , likeAtropolis Bakeryin Chicago , Bakalikonin Detroit , andKarella ’s Cafein Baltimore .
Chiskos and his business concern partner / best Quaker , Thomas Soula , were born in Albania , but both moved to Patras , Greece when they were just five years old . “ We spent our whole lives there , ” Chiskos say . “ And it was always our dream to open a place that would prompt us of habitation . ”
I asked Chiskos for advice on how to make these strong suit Greek coffees at home . Since return from Greece , I ’ve been making an advertizing - hoc edition , brewing one snapshot of espresso , tossing it into an ice - filled cocktail shaker , giving it a mix , and then pouring it into a glass over frappe .
It ’s a happy metier between a hot espresso — which I could not bear to wash down in humid New York City — and an iced latte , which , frankly , I ’m catch a short world-weary of . It ’s refreshingly bitter , yet still foamy , and does n’t give me the heart and soul palpitations I usually experience after imbibe cold brewage .
While a cocktail mover and shaker will do , Chiskos believes using a handheldmilk frotherwill impart the freddo even closer to cafe quality , “ especially if you are add up any tone , because you want to break what ’s inside of the espresso , ” he allege . If you go the cappuccino road , Chiskos recommends using skim Milk River , which will create a longer - lasting foam .
The frappé is the drink you opt for when you require a little more caffein . Use the same electric frother to mix body of water and instant coffee , but be mindful of the amount of water you add up to the cup — too much will make the drink too foamy , and you ’ll lack out on the coffee .
“ You desire to append about a finger’s breadth of water , perchance an in scoop , ” Chiskos explains . “ Once you depart to see the foam becoming more creamy , add some frosting , a little more water , and stir it for a bit . Let it sit for 30 to 40 seconds , and it will be ready to tope . ” To make it sweet , you’re able to add some sugar in the initial mixing leg . To lessen the strength of the espresso , add some Milk River at the end .
With these two coffees , the foam will help to lock in the flavors , but you desire to make certain they do n’t get water down by the chicken feed . The result ? Drink them fast . “ They ’re not really drinkable you require to be sitting on for a long time , ” Chiskos says . “ They ’re mean to last you 30 to 40 minutes max . ” But trust me when I say , you’llwantto scarf them down straightaway .
