What is frappe

History of frappe coffee

In French, frappé means “broken.” This is how drinks with crushed ice, including coffee, were called back in the 19th century. For example, iced coffee with ice cream was called “frappe a la glace.” Gradually, the word frappé acquired another meaning - “chilled”.

But the drink that we know today as frappe was born on October 7, 1957 at the International Fair in Thessaloniki. The Nestle company presented chocolate powder there, which easily dissolved even in cold milk. During a break, an employee of the company, Dimitris Vakondios, tried to make coffee, but could not find boiling water anywhere. Desperate, Vacondios simply mixed Nescafe instant coffee and sugar in a shaker, poured cold water over it and shook it well. The result is cold coffee with a lush foam.

Perhaps if the exhibition had been held in some northern country, no one would have paid attention to what happened. But in Greece, soft drinks are vital. Coffee, which can be prepared quickly and does not require special refrigeration, is a real boon for both bartenders and visitors. In order to further reduce the temperature of the drink, crushed ice was added to it. The name for the new type of coffee was borrowed from the French.

Frappe recipe creator Dimitris Vacondios

The Nestle administration could not help but appreciate the prospects that were opening up. Thanks to advertising, frappe instantly became fashionable. This method of preparing instant coffee has become the main method in Greece. In 1979, frappe coffee was recognized as the national Greek drink.

There are 3 types of Greek frappe:

• glycos (glykós, γλυκός) – sweet: 2 tsp. coffee and 4 tsp. Sahara;
• metrios (métrios, μέτριος) – medium: 2 tsp. coffee and 2 tsp. Sahara;
• sketos (skétos, σκέτος) – simple: 2 tsp. sugar free coffee.

Classic Greek frappe is made exclusively from instant coffee. There are no more standards either in the choice of ingredients or in the method of preparation. Sometimes the frappe is shaken with ice, other times the shaken coffee cocktail is poured over ice cubes.

Frappe with water and milk is called frapógalo (φραπόγαλο, frapógalo). In Cyprus, only a little water is added to the frapogalo to whip up the foam, the rest of the liquid is milk, and the fattier the better. In some coffee shops, frappe or frapogalos are served with ice cream.

Frappe with milk

There is also an option when iced coffee is not whipped, but stirred with a spoon, which is why it acquires a slightly different texture. This type of coffee is called κουταλάτος (koutalatos) - “ship coffee”: the preparation method was invented by sailors.

Tourists who visited Greece also brought with them the recipe for their favorite coffee. But after the 2004 Olympic Games, frappe became popular all over the world. True, in different countries adjustments were made to the drink recipe:

• in Bulgaria, Coca-Cola is often used instead of water;
• in Serbia, frappe is called hladan nes and is served with milk, ice cream and whipped cream;
• In Denmark, water is replaced with cold milk.

Recently, frappe based on espresso (single or double) has gained popularity in Europe. In Italy, the word frappe is used to refer to a milkshake. Italians are not particularly fond of instant coffee. A drink similar to the Greek frappe, but based on natural coffee, is called granita al caffè in Italian.

In the northeastern states of the United States, where many immigrants from Italy live, the milkshake is called frappe (in English - “frapp”). In the 80s of the 20th century, the Coffee Connection coffee shop in Boston invented the Frappuccino drink, which is a milkshake mixed with coffee and crushed ice.

When Starbucks acquired Coffee Connection in 1994, it inherited the original recipe. Now coffee shops of this chain around the world serve Frappuccino - essentially the same frappe, but not with crushed ice, but with crushed ice. Starbucks also sells bottled Frappuccinos without ice. It is not Nescafe that is added to coffee drinks, but Via freeze-dried coffee, which is as close to natural in taste and aroma as possible.

Frappe with milk

The drink recipe, when iced coffee is not whipped, but mixed with a spoon, is called “ship’s” because it was invented by sailors.

Travelers who visited the Greek Republic took away the technology for preparing their favorite drink. And after the Olympic Games held in Greece in 2004, frappe spread to many countries. Its lovers made their own amendments to the cooking technology.

In Europe these days, a drink based on single or double espresso has become very popular. Italians call frappe a milkshake. In this republic, instant coffee is rarely drunk, so to make a new drink it was replaced with natural coffee.

In Boston in the 80s of the 20th century, Frappuccino was invented, which is essentially a milk mix mixed with coffee and ice crumbs.

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In 1994, the Boston Coffee Connection was absorbed by the Starbucks coffee chain, as a result of which the new owners received the original technology for making Frappuccino, which is still included in the Starbucks range today. They add freeze-dried Via to coffee mixes, which in terms of taste and aroma characteristics is as close as possible to natural coffee beans.

Drink ingredients

The main highlight of this coffee mix is ​​the foam of maximum height. The most fluffy and stable it is whipped from coffee without oils. Because of this, soluble powder or granules are used for the base of the drink. The difficulty of whipping freeze-dried coffee does not prevent you from giving it preference in the recipes for this dairy-free coffee mix. In elite coffee shops they prefer to mix it on an espresso basis. It has better taste characteristics and is healthier, although it cannot boast of foam.

In the home kitchen, it is preferable to make frappe with double espresso or classic Turkish coffee brewed in a volume of 50 ml. French presses and pour overs are not suitable for preparing the base, as it will not have foam. For the mix you only need a little natural coffee, so it is recommended to immediately mix it with chilled milk or water without refrigeration.

If you follow the technology, then preparing the drink requires the use of soft water.

The Greeks like to put sugar-free condensed milk in frappe. This ingredient adds a special caramel flavor to the mix. Mixing with melting frozen water, condensed milk turns into ordinary milk. Instead, it is also good to add 2.5% milk or 10% cream. Adding skim milk is not recommended as the taste will be too watery.

When adding ice cream, it is preferable to take ice cream. You can also decorate the top of the mix with whipped cream; the taste will be more pleasant with natural ones.

Selecting Frappe Ingredients

The main highlight of frappe is its high foam. The most fluffy and stable foam is obtained in coffee devoid of oils. Therefore, the best option for making frappe coffee base is powdered or granulated instant coffee. Freeze-dried coffee is a little more difficult to whip up, but if frappe is made without milk, this type of instant powder is preferable.

In expensive cafes, frappe is prepared using single or double espresso. This drink is tastier and healthier, but the foam on it is not nearly as stable as on instant coffee.

At home, frappe is made from double espresso or 50 ml of Turkish coffee. Coffee prepared in a French press or pour over is not suitable: it does not have foam. Since very little natural coffee is required to prepare frappe, there is no point in cooling it: it is better to immediately mix it with cold water or milk. For frappe you need soft bottled water, with a mineralization from 75 to 250 mg/l.

In Greece, they like to add concentrated (condensed without sugar) milk to frappe. It has a light caramel flavor. When mixed with melting ice, the concentrated milk is reduced to normal milk. Condensed milk can be replaced with regular milk with a fat content of more than 2.5%, or 10% cream. Skim milk should not be used: the frappe will taste too watery.

If ice cream is added to the drink, it is better to take ice cream. Whipped cream for decoration can be either natural or vegetable, although frappe with natural cream tastes better.

How to cook

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There are many recipes for making frappe. The classic (original) recipe for this coffee drink includes three ingredients, but multi-ingredient recipes exist. Often, instead of instant coffee, brewed coffee is added to the drink. Additional ingredients may include milk, cream, ice cream, syrups, nuts, liqueurs, and rum.

Classic frappe (Greek style)

To prepare it, you need to take 2 teaspoons of instant coffee to taste (in the original recipe - Nescafe) and sugar, 250 ml of cold water, ice cubes. Mix coffee, sugar and water and beat with a mixer or shaker until thick foam, add ice. Drink through a straw.

Frappe in Italian

For this drink, take 2 servings of espresso coffee (about 100 ml), 100 ml of full-fat milk, 50-100 ml of ice water, 2-4 teaspoons of sugar, ice cubes. Prepare espresso coffee in a coffee machine and cool to room temperature. The cooled coffee is whipped with sugar until thick foam. Milk is mixed with ice water, poured into the coffee-sugar foam in a thin stream, and ice is added.

Whatever the recipe for frappe, it turns out to be an excellent, refreshing, invigorating drink.

Characteristics of frappe

Frappe proportions

Frappe coffee lovers are advised to purchase a special mixer for liquids: using it, you can quickly get a lush foam. If you don’t have such a mixer, you can beat the coffee in a blender or shaker. The classic recipe suggests that frappe is prepared from 2 tsp. instant coffee or double espresso. But for those who can't afford a lot of caffeine, you can use one shot of espresso or a 1 tsp drink as a base. instant coffee.

The amount of ice varies from 3-4 cubes to 2/3 of a glass. Some baristas even recommend filling the entire glass with large ice cubes.

Coffee frappe - what is it?

Frappe coffee consists of espresso and ice crushed into small pieces (we talked about what espresso is here), sometimes additives add variety to the recipe:

• chocolate;
• nuts;
• honey;
• ice cream;
• fruits;
• cream.

Since a significant amount of the drink is allocated to ice, frappe is recommended for people who limit their own menu to different diets and count every calorie.

Dairy-free frappe is best suited for them. It is important that the drink is freshly brewed, “live”, and not prepared several hours earlier.

Classic frappe recipe without milk

Ingredients:

• 1–2 tsp. instant coffee;
• 1–2 tsp. Sahara;
• crushed ice;
• 100 ml cold water;
• vanilla, cinnamon, grated chocolate, whipped cream - optional.

Cooking technology

1. Mix coffee and sugar in a deep vessel or shaker.
2. Pour the mixture 2 tbsp. l. water.
3. Beat with a mixer or shaker.
4. Place ice in a tall glass.
5. Fill it with coffee foam.
6. Add water.
7. Stir with a cocktail straw.

You can use more or less water than called for in the recipe. Vanilla sugar or cinnamon is added to the coffee base to taste. The top is often decorated with whipped cream.

Greek recipe

The basis for making frappe coffee according to the Greek recipe is instant powder, as was done for the first time. It can be upgraded in your own way by adding sugar, milk or honey. There are various step-by-step recipes with photographs on the Internet, but you need to take the following ingredients as a basis:

• 1-2 tsp. instant coffee.
• 150 ml cold water.
• Crushed ice.
• Sugar to taste.

How to make frappe coffee using instant powder? There are two ways to do this:

1. In a shaker, combine coffee, sugar and crushed ice. Shake the closed container thoroughly until the drink has a homogeneous consistency.
2. Prepare the espresso and cool it to room temperature. Add crushed ice, half a teaspoon of coffee powder and 100 ml of cold water. Shake the resulting cocktail thoroughly until a stable foam appears.

Classic frappe recipe with milk or cream

The ingredients are the same as in the previous case, additionally - 50-100 ml of milk or 10% cream, water - to taste (you can only add coffee foam).

Cooking technology

1. Beat coffee with sugar and 2 tbsp. l. water.
2. Place ice in a tall glass.
3. Fill it with coffee foam.
4. Pour in milk or cream.
5. Add water.
6. Stir with a cocktail straw.

Frappe with ice cream

To prepare iced coffee with ice cream, you will need almost the same ingredients as in the previous recipe.

Take:

• 200 ml freshly brewed double espresso.
• 8 ice cubes.
• 100 ml milk.
• 100 gr. ice cream
• Grated chocolate.

Brew strong coffee and strain it. Whisk the milk together with the ice cream until it reaches the consistency of thick sour cream. In tall glasses, add crushed ice to fill 2/3 of the container and add milk and ice cream. Carefully pour in the cooled coffee in a thin stream so that it does not mix with the ice cream and creates a beautiful pattern. Decorate the resulting cocktail with grated chocolate.

Frappe with natural coffee

Ingredients:

• 50 ml of Turkish coffee or 25–50 ml of espresso;
• 1–2 tsp. Sahara;
• 100 ml milk;
• crushed ice;
• vanilla, cinnamon, grated chocolate, whipped cream - optional.

Recipe

1. Blend coffee, sugar, milk and crushed ice in a blender.
2. Pour into a tall glass.
3. If desired, decorate with whipped cream and chocolate.

Coffee with caramel

• Time: 20 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 72 kcal/100 grams.
• Purpose: snack.
• Cuisine: European.
• Difficulty: easy.

For lovers of sweet drinks, iced coffee with caramel is perfect. You can cook it yourself, but it is better to use ready-made caramel sauce, which can be easily found in the store. If the caramel sauce is not enough sweetness, you can add a little sugar or other sweetener based on taste preference.

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Ingredients:

• ground coffee – 50 g;
• milk – 300 ml;
• ice – 8 cubes;
• whipped cream – 50 g;
• caramel sauce – 20 ml.

Cooking method:

1. Brew coffee in a coffee maker or any other method.
2. Cool it well.
3. Pour coffee water into a shaker or blender, add chilled milk and whisk thoroughly.
4. Place crushed ice in two tall glasses and pour in cold coffee.
5. Top with whipped cream and caramel sauce.

Caramel frappe with natural coffee

The ingredients are the same as in the previous case, additionally 25-30 ml of caramel syrup.

Recipe

1. Decorate the walls of a chilled glass with patterns (waves, curls) made from syrup.
2. Whisk coffee, sugar, milk, crushed ice and 20 ml of caramel syrup.
3. Pour the whipped mixture into a glass.

Raspberry frappe

Ingredients:

• 100 ml coffee brewed in a Turk, or 25–50 ml espresso;
• 1–2 tsp. Sahara;
• 50 ml 10% cream;
• 25–30 ml raspberry syrup;
• 50 g ice cream;
• 50–75 ml cold water;
• grated chocolate - to taste;
• crushed ice.

Recipe

1. If the coffee base is espresso, add cold water to 100 ml.
2. Beat coffee, cream, sugar, 20 ml of raspberry syrup, crushed ice with a blender.
3. Pour into a glass.
4. Place a ball of ice cream on top, decorate with the remaining raspberry syrup, sprinkle with grated chocolate.