There are two kinds of summer people: the ones who treat heat like a personal attack, and the ones who respond by leaning into it—sandals, late dinners, and a cold drink sweating in their hand like it’s doing the hard work for them. In Greece, that drink has a strong claim to the throne: the Greek frappé—tall glass, ice clinking, and a pale foam cap that looks like a tiny cloud decided to move in.
This isn’t just “iced coffee.” A frappé is a mood. It’s the café-table marathon. It’s the slow sip that keeps you company through sun, shade, and whatever conversation refuses to end (in the best way). And once you learn the technique, it’s absurdly easy to make at home—no espresso machine, no cold-brew waiting game. Just instant coffee, a little water, and some enthusiastic shaking.
What Is a Greek Frappé, Exactly?
A traditional Greek frappé is built on instant coffee (usually Nescafé-style), shaken or whipped with a bit of water and sugar until it turns into a thick foam, then poured over ice and topped with cold water and/or milk. It’s typically ordered by sweetness level:
- Sketos (σκέτος): no sugar—bold, bitter, refreshing
- Metrios (μέτριος): medium sweet
- Glykos (γλυκός): sweet—dessert-adjacent
Unlike many modern iced coffees (cold brew, iced lattes), the frappé’s identity is tied to its foam. That froth isn’t decorative; it changes the whole drinking experience—cool coffee underneath, airy foam above, and a texture shift with every sip.
The Origin Story: A Happy Accident in 1957
The frappé has one of my favorite food-and-drink origin stories because it’s so human: someone was improvising.
In 1957 at the Thessaloniki International Fair, a Nestlé representative named Dimitris Vakondios reportedly wanted coffee but didn’t have hot water. So he mixed instant coffee with cold water and shook it—creating the foamy iced drink that would become a Greek summer staple. The Greek-style café frappé is widely traced back to that moment and place. [1]
That’s the kind of culinary invention I trust: practical, slightly scrappy, and accidentally brilliant.
The Science of the Foam (Why Shaking Works)
Let’s talk about the foam, because it’s the whole show.
Instant coffee contains compounds that can act like surfactants—molecules that help trap air in liquid when you agitate it. Shake or whisk hard enough, and you create a network of tiny bubbles. But coffee foam isn’t as stable as, say, whipped egg whites; it slowly collapses over time. That’s why a frappé is best enjoyed fresh, while the foam still has some structure. [2]
Practical takeaway: if you want that café-style head, the technique matters more than fancy ingredients.
How to Make a Classic Greek Frappé (Café-Style at Home)
You need exactly three things to make a credible frappé: instant coffee, water, and agitation. Everything else is customization.
Ingredients (1 tall glass)
- 1–2 tsp instant coffee (Greek cafés often go strong)
- Sugar to taste (0–2 tsp)
- 2–3 tbsp cold water (for foaming)
- Ice cubes
- Cold water to top up
- Optional: a splash of milk (evaporated milk is a nostalgic, extra-creamy choice)
Tools (choose your fighter)
- A cocktail shaker, jar with lid, or protein shaker bottle
- Or a handheld milk frother (fast, slightly less dramatic)
Method
- Foam base: Add instant coffee, sugar, and 2–3 tbsp cold water to a shaker or jar. (Some people toss in a couple ice cubes to help the frothing along.)
- Shake like you mean it: Shake vigorously for about 20–40 seconds, until the mixture turns pale and thick with foam. This “shake until fluffy” approach is a common home method. [3]
- Build the glass: Fill a tall glass with ice. Pour the foam over it.
- Finish: Top with cold water. Add milk if you like it creamier. Stir gently if you want a more uniform drink—or don’t stir and sip through the layers.
Dialing In Your Frappé: Sweetness, Strength, and Texture
The best frappé is the one you’ll actually make on a hot Tuesday. Here’s how to tweak it without turning it into a different drink entirely.
1) Sweetness (Greek café shorthand)
- Sketos: 0 sugar (bracing, grown-up lemonade energy)
- Metrios: ~1 tsp sugar
- Glykos: ~2 tsp sugar (or more—no judgment)
2) Strength
Use 2 tsp instant coffee if you want that assertive, slightly bitter edge that makes the drink feel unmistakably Greek. If you’re easing in, start with 1 tsp and increase over time.
3) Milk vs. Water
All-water frappé is crisp and direct; adding milk rounds the bitterness and makes it feel almost like an iced café au lait. A small splash is often enough—you’re not trying to drown the coffee, just soften the corners.
Frappé vs. Freddo: Don’t Mix Them Up
If you’ve traveled in Greece recently, you’ve likely seen freddo espresso and freddo cappuccino on menus. They’re delicious, but they’re not the same beast. A frappé is built from instant coffee and foam-from-shaking; a freddo is typically espresso-based, shaken or blended with ice, and (in the cappuccino version) topped with cold milk foam. If frappé is your uncle’s favorite afternoon ritual, freddo is your cousin who moved to the city and got really into specialty coffee.
Common Mistakes (and How to Fix Them)
- Foam won’t form: Make sure you’re using instant coffee (not ground coffee). Increase shaking time and reduce the initial water amount.
- Foam disappears instantly: Shake harder/longer; use colder water; drink sooner. Coffee foam isn’t built for eternity. [2]
- Tastes watery: Start with 2 tsp coffee, use plenty of ice, and don’t over-dilute when topping up.
- Too bitter: Add a little milk or bump sugar up one “Greek level” (from sketos to metrios, etc.).
Serving It the Greek Way: The Real Secret Ingredient Is Time
I’ll be honest: the most authentic part of the Greek frappé isn’t the ratio. It’s the pace.
In Greece, a frappé is often a long companion, not a quick caffeine delivery system. It’s ordered, carried, sipped, ignored for a few minutes, returned to, stirred, sipped again. The ice melts, the foam changes, the conversation wanders. The drink evolves with you.
So yes—make it correctly. But also: take your time. Sit down. Let summer do its thing.
Sources
- Wikipedia contributors. “Frappé coffee.” Notes invention in 1957 at the Thessaloniki International Fair by Dimitris Vakondios (Nestlé). https://en.wikipedia.org/wiki/Frapp%C3%A9_coffee
- Chemistry Stack Exchange discussion on why coffee can foam and why it’s not very stable over time (surfactants in coffee help create foam). https://chemistry.stackexchange.com/questions/
- Allrecipes-style method describing shaking instant coffee, sugar, and water in a jar until thick and foamy. https://www.allrecipes.com/
