Frappe

Frappe coffee is widely consumed in parts of Europe and Latin
America, especially in summer. Originally, it was made with cold
espresso. It is now prepared in most places by shaking into a shaker
1-2 teaspoons of instant coffee with sugar, water and ice-cubes and
it is served in a long glass with ice, milk to taste and a straw.
Something akin to a milk shake with coffee.

0 thoughts on “Frappe”

  1. A more detailed recipe

    Frappe is mostly a summer coffee and generally come in 3 types: “sweet”, “mediocre” and “heavy”.

    For the sweet one you need 2 teaspoons of sugar for every coffee teaspoon, for the mediocre you need equal sugar and coffee and for the heavy you need 2 coffee teaspoons for every sugar one.

    How many you will actually use depends on your glass size and your preference. For a usual long water glass (which is commonly used for frappe) you need (for the mediocre one) 2 coffee teaspoons and 2 sugar teaspoons.

    Note that this recipe describes howto make the coffee with a shaker and not with a mixer.

    Now on to the preparations:
    [1] Put the sugar, the coffee, a little bit of water enough to top the sugar and coffee and one ice-cube.
    [2] Shake it until the coffee and sugar are mostly dissolved. Don’t shake too much or the mixture will become mostly foam. Don’t shake too hard or the ice-cube will brake your shaker :p
    [3] When all this is done pour the mixture in a long water glass, add two or three more ice cubes and water enough to fill the glass
    [4] If you want you can add a little bit of milk
    [5] Add a straw and go out on your balcony and enjoy the sun!

    1. frappé – a Greek recipe

      In the frappé recipe above, the writer neglected to specify that instant coffee is required. And so if anyone reads the recipe but not the comment above it, they are liable to produce a glass undrinkable, grainy, runny mud.

      Both prior entries did not mention that frappé, as they’ve described, is a Greek invention that is wildly popular in Greece and the Greek diaspora. I’ve co-written a new book about the phenomenon, “Frappé Nation.” According to popular legend, the frappé made its debut in 1957 at the Thessaloniki International Fair, a trade show held each September in Greece’s second largest city. Working at an exhibit for Andreas Dritsas, then the Greek distributor of Nestlé products, sales representative Dimitrios Vakondios made an important discovery. Either because he had no hot water or merely wanted cold refreshment, Vakondios grabbed a shaker meant for a Nestlé cocoa drink, filled it instead with Nescafé instant coffee and cold water, and shook it vigorously. Not accounting for the burst of foam this action would generate, Vakondios achieved two results: The first was the staining of his business suit. The second was the invention of the foamy concoction that would become known as frappé.

      1. where did you

        Guys, where did you get that “According to popular legend, the frappé made its debut in 1957 at the Thessaloniki International Fair, a trade show held each September in Greece’s second largest city. ”
        It’s rather interesting for me to read about it more. Thanks in advance.

        1. legend of frappé’s Greek origins

          This story about the invention of frappé, though unproven, has the ring of truth. The late Dimitrios Vakondios himself recounted his experience to a Nestlé executive in 1993 and again to a respected Greek journalist in 1999. Morever, his recollection has never been seriously disputed or challenged. Our account was based on interviews with the executive and the journalist, as well as a review of old frappé advertisements and other archival materials.

          Nevertheless, the origins of frappé may also be traced to a widespread method of mixing hot instant coffee favored by Greeks and other cultures. My co-author Vivian Constantinopoulos and I discuss this in detail in our book, Frappé Nation. Basically, Greeks would blend Nescafé, sugar, and a drop or two of water in a cup and beat the mixture continuously with a teaspoon to produce a progressively lighter brown paste. (The rhythmic, spoon-against-cup click-clack of this ritual was heard in cafes throughout Greece.) Water would then be added to fill the cup and create an extremely foamy hot coffee. It stands to reason that someone would pick up the same beat using cold water, thus creating frappé.

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