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Don't Delay Enjoy Frappe Coffee!

Frappé coffee is actually a coffee of known origin and its traditional preparation is well known, but like all successful coffees in the world, it diversifies and adapts to the tastes of different parts of the world where it is grown.

Frappé coffees are the perfect option if we want to drink fresh, light drinks at home, with friends or family, or on the outdoor terrace.

Frappe was first discovered by accident in 1957.

It was discovered by Dimitris Vakondios, the manager of a coffee company participating in the coffee fair.

Dimitris was responsible for presenting his latest product: an instant cocoa drink made in a shaker cup.

Dimitris wanted to make himself a cup of coffee before his presentation, but couldn't find a way to heat the water.

Then he had a great idea.

To dilute the coffee, he mixed the coffee with cold water in a blender glass, resulting in a frothy drink that looked a lot like a milkshake.

If you want to go for the most original version, you will have to drink instant coffee, but many people prefer to use espresso coffees or coffee from an Italian coffee machine to prepare frappes.

This coffee is undoubtedly one of the most popular coffees in the world, especially in summer, as it is a cold coffee in the form of a colorful and appetizing smoothie.

In Greece, frappé is a cold coffee drink that is specially made and served, making it one of the most typical drinks to drink on the street, especially in big cities.


Cold coffees are usually drunk with a few whole ice cubes, while frappé coffee is drunk with crushed ice, making it a very appetizing drink when the temperature rises.

Frappés are served in very large glasses, jars and airtight glasses for street drinking.

In addition, although it is a typical cold and refreshing summer drink, it is very common to drink it in all seasons of the year.


We already know the story of Dimitrios Vakondios. The person who made the first frappe in history.

Coffee got its official name (Frappé) and became the national coffee drink of modern Greece in 1979.

All varieties can be served with regular milk or evaporated milk, in which case it may be called frapógalo (frappé-milk).

Sometimes frappe is served without water and milk is used instead, this variation is most commonly found in Cyprus.

Sometimes different types of liqueur are used to make new variations, such as chocolate milk instead of milk or a scoop of vanilla ice cream.


Frappé coffee is consumed in Cyprus, North Macedonia, Albania, Thailand, Malaysia, Indonesia, regions of Turkey, Ukraine, Poland and Romania, where Greek Cypriots have adopted it in their culture, very similar to how it is consumed in Greece.

In Bulgaria, cola is sometimes used instead of water, in Denmark cold milk is often used instead of water, and in Serbia ice cream is added.

In Ireland, frappé is made with freshly ground coffee, ice, milk, and sometimes ice cream or flavorings such as vanilla or caramel.

Argentine Frappé is usually made from dulce de leche or vanilla ice cream, along with coffee and whipped cream. This beverage has become popular in recent years to be placed on a par with the cold cappuccino.

Some Argentine chains add chocolate or alfajor pieces to the preparation as a distinctive way.

As you can see over the years, it has also become popular in other countries, although some have changed the recipe.

The funny thing is that if you order a frappe in New England, the frappe is an American milkshake, usually thicker than regular milkshakes because it has more ice cream in it and no coffee.

In France, frappé is a milkshake made by mixing milk or juice in a shaker without coffee, but that's another story.

So be careful what you get if you travel the world a lot when you want a frappé, because what surprises might you get?


It is very easy to prepare and accept different variants, so it is easy to find one to your taste.


Espresso or Italian coffee

Sugar or equivalent sweetener to sweeten it, you can add more or less sweet, or even no sugar, depending on how you like the coffee.

200 ml more preferably crushed ice. (If you don't have crushed ice, you can try 100 ml of very cold water and 100 ml of ice cubes)


Pour the prepared coffee, cold water, ice cubes or crushed ice into a shaker and shake rhythmically.

We shake vigorously for a minute or two until we notice that the liquid inside has stopped sounding.

As the foam tends to overflow, we carefully open the shaker and serve immediately.

We can put in a straw and add a slice of lemon if we want to give it a very refreshing touch.

You have aIf you don't have a cocktail shaker, you can make this coffee by pouring the ingredients into any jar with a tight-fitting lid and shaking well.

Of course, whether you're using a shaker or a jar, you need to make sure there is enough room for the foam to develop when adding the ingredients, which can double the initial volume delivered to the shaker.

As you can see, you have many options to customize your coffee and enjoy this delicious coffee that is very popular for this summer.


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