In 1957, a Greek representative of the Nestlé corporation lacking hot water for his cup of instant coffee used cold water and a shaker to mix his coffee on his break. This happy accident birthed the first Café Frappé. Fast forward and add a few additional ingredients and you have a national Greek drink that has spread to other countries and across the Atlantic to the U.S.
Greek frappés start with a spoonful of instant coffee (spray dried is preferred), mixed with water, sugar and sometimes milk. These ingredients are mixed vigorously in a cocktail shaker. Ice is added, although there is strong disagreement whether you add it before or after shaking. The result is a cool coffee drink with a frothy foam head.
Several companies have created packaged frappe mix. Add ice and coffee, then shake.
While instant coffee is traditional, espresso coffee is often substituted. Experiment, your taste buds will tell you what works for you.
Until next time – happy brewing.
Tags: cafe frappe, discount gourmet coffee, espresso, frappe mix, Gourmet Coffee
March 10th, 2010 at 12:55 pm
I’m just wondering if all frappes need to start with instant coffee? I’m not a big fan of instant …
March 10th, 2010 at 8:26 pm
The answer is yes . . . if you want a proper traditional Greek Café Frappé. The great thing about recipes as most cooks will tell you is they are more like guidelines than rules.
When the Café Frappé came to the U.S. its recipe also underwent change. As I noted in the last paragraph of the blog, espresso coffee is regularly substituted for instant coffee, especially in the U.S. And dollars to donuts, if you ask the barista at your favorite coffee shop, they aren’t using instant coffee either.
If you travel to Greece, expect instant coffee in the preparation.