Greek Frappé Recipe

Before you start

A Greek frappé is one of the few coffee drinks where instant coffee is the right choice rather than a shortcut. Spray-dried instant granules contain compounds that whip into a dense, long-lasting foam when shaken or frothed with a little cold water, something brewed coffee cannot do. The result is a tall glass of iced coffee capped with a thick, pale brown head that lasts as long as the drink.

The order matters. Foam the coffee, sugar and a small amount of water first, then add ice and the rest of the water so the foam rises to the top. Sweetness is ordered in three common grades in Greece: no sugar (sketos), medium (metrios) and sweet (glykos). Sugar also stiffens the foam, so even an unsweetened frappé foams best with a little patience and a strong frother.

Ingredients

• 2 tsp (about 4 g) instant coffee granules — spray-dried granules foam best; freeze-dried crystals foam less
• 0 to 2 tsp (0 to 8 g) granulated sugar — none for sketos, 1 tsp for metrios, 2 tsp for glykos
• 45 ml (1½ oz) cold water — for foaming
• 6 to 8 ice cubes
• 120 to 150 ml (4 to 5 oz) cold water — to fill the glass
• 15 to 30 ml (½ to 1 oz) evaporated milk or whole milk — optional

Method

1. Put the instant coffee and sugar in the bottom of a tall glass, or in a shaker or jar if you plan to shake instead of froth.
2. Add the 45 ml of cold water. Using only a small amount of liquid at this stage is what lets the coffee whip up thick instead of staying thin and bubbly.
3. Froth with a handheld frother held at the bottom of the glass for 30 to 60 seconds, slowly raising it as the foam builds. If shaking, seal the shaker and shake hard for about 20 seconds. Stop when the foam is pale caramel colored, thick and holds soft peaks.
4. If you shook it, pour the foam into the tall glass. Drop in the ice cubes gently so they sink through the foam rather than crushing it.
5. Pour the remaining cold water slowly down the side of the glass. The liquid fills from below and lifts the foam to the rim. Stop about 2 cm (¾ inch) from the top if you are adding milk.
6. Add evaporated milk or milk, if using, and serve with a straw. Stir only a little from the bottom so the foam stays on top as you drink.

Tips for success

• Check the label: the drink depends on spray-dried instant powder or granules. Freeze-dried crystals and instant espresso powders make a looser, faster-collapsing foam.
• Cold water foams better and longer than warm water. Keep a bottle of water in the fridge if you make frappés often.
• A cheap battery frother does the job, but a drink mixer with a spindle, the kind used in Greek cafés, builds the stiffest foam in the shortest time.
• Evaporated milk is a common choice in Greece because it adds body without watering down the coffee. Fresh milk works but tastes lighter.

Substitutions

Granulated sugar

Superfine sugar dissolves fastest in cold water. Liquid sweeteners such as simple syrup mix in easily but make a softer, less stable foam; add them after frothing.

Evaporated milk

Whole milk gives a cleaner, lighter drink. Oat milk blends well; thin almond milk tends to dilute the coffee flavor. Sweetened condensed milk adds body and replaces the sugar.

Water for filling

Cold milk instead of water makes a creamier, latte-like frappé. Expect the foam to sit a little lower because milk is heavier than water.

Variations

Frappé with ice cream

Replace the filling water with 100 ml milk and add a scoop of vanilla ice cream on top of the foam.

Shaken frappé to go

Shake coffee, sugar and water in a lidded cup with a few ice cubes, top up with water and milk, and seal.

Troubleshooting

The coffee will not foam

There is too much water in the glass at the start, or the instant coffee is freeze-dried. Start again with no more than 45 ml of water and spray-dried granules, and froth longer.

The foam collapses within minutes

Sugar helps stabilize the foam, so unsweetened versions settle faster. Froth until the foam is stiff and pale, and add ice and water slowly so the foam is not broken.

It tastes harsh or too strong

Add more cold water or a splash of milk. Two teaspoons of instant coffee in a 300 ml drink is a medium strength; drop to 1½ teaspoons for a milder glass.

Storage

Drink it fresh. The foam gradually loosens and the ice dilutes the coffee within 20 to 30 minutes. Keep the instant coffee tightly sealed in a dry place, as humid air makes granules clump and foam less well.

Safety notes

Instant coffee contains caffeine, though usually less per serving than an espresso-based drink. Sensitivity varies widely; the FDA cites 400 mg a day as an amount not generally linked to negative effects in most healthy adults.