August 26, 2026
Greek Frappé: How to Make the Perfect Frappé Coffee at Home
Order a coffee anywhere in Greece or Cyprus between May and October and this is what arrives: a tall glass, a thick collar of caramel-coloured foam, ice to the top, and a straw.
The frappé is the drink of the Eastern Mediterranean summer — and it exists entirely by accident.
An Accident at a Trade Fair
In 1957, at the Thessaloniki International Fair, a Nestlé representative named Dimitris Vakondios wanted a coffee during his break. There was no hot water to be found.
So he put instant coffee, cold water and ice into a shaker meant for demonstrating a children's chocolate drink, and shook it.
What came out was thick, foamy and cold. Greece has been drinking it ever since.
Why Instant Coffee — and Why It Matters
People are sometimes surprised that a drink this beloved is built on instant coffee. But it is not a compromise: instant coffee is the only thing that makes a frappé work.
Spray-dried instant coffee contains fine soluble particles that trap air when agitated, producing the dense foam that defines the drink. Ground coffee cannot do this. Espresso cannot do this. Freeze-dried instant does it poorly.
This is why every café in Greece and Cyprus uses the same thing: Nescafé Classic. It is not brand loyalty — it is the specific product that foams correctly, and substituting a premium instant will give you a thinner, disappointing result.
How to Make a Proper Frappé
The whole technique is in the first step. Foam first, dilute second.
- Into a tall glass or shaker, put: 1–2 teaspoons of Nescafé Classic, sugar to taste, and only 2–3 tablespoons of cold water. This small amount is critical — too much water and it will never foam properly.
- Mix for 20–30 seconds with a frappé mixer, or shake hard in a sealed shaker for about a minute.
- Stop when it is thick, pale and holds its shape — it should look like a light coffee mousse and roughly triple in volume.
- Add ice cubes to a tall glass, then pour the foam over.
- Top up slowly with cold water, pouring gently down the side so you do not collapse the foam.
- Add evaporated milk if you want it me gala — a splash is traditional.
- Serve with a straw. Always a straw. You drink from beneath the foam.
How to Order It Like a Local
Sweetness is specified when ordering, and the same three words apply to traditional Cyprus coffee too:
- Sketos (σκέτος) — no sugar
- Metrios (μέτριος) — medium, around 1–2 teaspoons. The most common order.
- Glykos (γλυκός) — sweet, 3–4 teaspoons
Add me gala for milk, or choris gala for without. So a typical order is simply: "frappé metrio me gala."
Five Things That Ruin a Frappé
- Too much water at the start. The single most common mistake. Foam needs a concentrated paste, not a drink.
- Using ground coffee or espresso. It will not foam. This is chemistry, not snobbery.
- Under-mixing. Twenty seconds minimum. It should visibly thicken.
- Pouring the water in too fast. It punches straight through and destroys the foam.
- Warm water. Everything must be cold, including the water you top up with.
Frappé, Freddo Espresso and Freddo Cappuccino
Frappé has company these days. The three cold coffees you will be offered are:
- Frappé — instant coffee, foamed and served over ice. Light, refreshing, the classic.
- Freddo espresso — real espresso shaken with ice until chilled and slightly frothy. Stronger and more bitter.
- Freddo cappuccino — freddo espresso topped with cold-foamed milk. Richer, and now arguably the most popular of the three in Greek cities.
Frappé remains the nostalgic one — the taste of a Cypriot beach in August.
What You Need
Two things, really: the right coffee and something to foam it with.
The sensible size if frappé becomes a daily habit. Also available in 1.1 kg and 2.75 kg.
A proper bench-top frappé maker with its own cup. One of our bestsellers.
For freddo espresso and freddo cappuccino at home, without an espresso machine.
Browse all coffee and frappé equipment →
Frequently Asked Questions
Can I make frappé without a mixer?
Yes. Put the coffee, sugar and a small splash of cold water into a jar with a tight lid and shake hard for about a minute. It works well — it is exactly how the drink was invented.
Why won't my frappé foam?
Almost always too much water at the start. Use only 2–3 tablespoons. The other likely cause is using ground or freeze-dried coffee instead of spray-dried instant.
Can I use any instant coffee?
Technically yes, but results vary a lot. Nescafé Classic is the standard across Greece and Cyprus precisely because it foams reliably.
What milk goes in a frappé?
Traditionally evaporated milk, which is richer and does not thin the drink as much as fresh milk. A small splash is enough.
How much caffeine is in a frappé?
Roughly 60–100mg depending on how much coffee you use — broadly similar to a standard cup of coffee.
What is the difference between frappé and freddo?
Frappé is made from foamed instant coffee. Freddo is made from real espresso shaken with ice. Frappé is lighter; freddo is stronger.
Can I make it ahead?
Not really. The foam begins collapsing within about twenty minutes. Frappé is best made and drunk straight away.
Where to Buy Frappé Coffee and Mixers
We ship Nescafé Classic in every size, along with frappé mixers, makers and freddo espresso coffee, directly from Cyprus.
Browse the coffee collection, or explore the rest of our drinks range.
Prefer something traditional? Cyprus coffee made in a briki is a very different — and much older — ritual. And a frappé goes beautifully with a piece of loukoumi.