Greek frappe is a beverage made from generally instant coffee, water, and sugar. There is a variety of cold coffee but named cafe frappe is similar to slushes and more like iced coffee. According to legend, the Greek version of cafe frappe, using instant coffee, was invented in September 1957 at the Thessaloniki International Fair in the convention center of Greece’s second-largest city.
The Senator of the Nestle company, Giannis Dritsas, was revealing a new product for children, a chocolate drink made instantly by mixing it with milk and just shaking it in a shaker. The Greek distributor of Nestle products, sales representative Dimitris Vakondios was looking for a way to have his usual instant coffee during his break but he could not find any hot water, so he mixed the coffee with cold water and ice cubes in a shaker.
Greek Frappe Preparation
One or two teaspoons of instant coffee (generally Nescafe), granulated sugar or to taste and add a little water are blended to form a thick foam. Place these ingredients in a mixer or hand shaker. Cover and shake well until you have thick foam. Throw some ice cubes, add cold water and optionally milk (evaporated) in a tall glass. After that slowly poured the foamy coffee into the tall grass. Served this frappe coffee glass with drinking straw immediately.
The spray-dried instant coffee (traditionally Nescafe but available also in Nektar coffee) contains nearly no oil, just tiny solid particles of coffee, some particle responsible for flavour and taste, and caffeine. When dissolved, instant coffee forms a simpler and more stable colloid relative to traditionally made coffee. The official mark of a Greek frappe is a so sensationally frothy that it looks likes a cream. This enables the creation of the characteristic thick foamy layer at the top of the coffee. This layer appears similar to cream, the foam found in caffeine, but is much thicker and the structure is different. It can be distinguished mainly as a three-phase colloid where small scale bubbles are held together by the coffee.
As the bubbles come closer together they will slowly start to combine and create bigger bubbles. According to the Laplace pressure equation, variation in bubble size will result in faster collapsing of the bubbles since the bigger bubbles will consume the smaller ones. Hand-mixers create smaller and more invariant sized bubbles. The tiny bubble size reduces the bubble pressure gradient and forms much longer-lasting foam.
Greek Frappe Variations
Frappe in Greece is available in three levels of sweetness, determined by the amount of sugar used. These are “variglykos” (very sweet), Glykos- sweet (2 teaspoons of coffee and 4 teaspoons of sugar), Metricos-medium (2 teaspoons of coffee and 2 teaspoons of sugar), and sketos- plain (2 teaspoons of coffee and no sugar). All varieties may be served with typically evaporated milk or without milk. Sometimes coffee is served without any water (hot or cold) and milk is used instead of that. This form is most commonly found in Cyprus. Greek coffee is served in coffee places but traditionally prepared can be found in fewer cafes as a lot of the modern venues tend to use frappe machines.
Kahlua, Baileys Irish Cream or other liquid beverage are sometimes used for an additional variant. Some cafes have the option of adding a ball of vanilla ice-cream into their frappe instead of milk. Though not technically ‘Frappe’ (since they are not shaken), some variations are stirred with a spoon, when a shaker is not available, creating a slightly different appearance and taste. In this case, they may be called spoon made coffee.