Greek frappé recipe: this one’s really delicious

Fancy an ice-cold coffee like the ones you drink on a sunny terrace in Greece? Then a Greek frappé is exactly what you’re looking for. This refreshing coffee is airy, frothy and surprisingly simple to make yourself.

Still, it often goes wrong: the foam collapses, the flavour is too bitter or too sweet. Such a shame, because with the right proportions and a simple technique you can have a delicious frappé ready at home in just a few minutes.

In this recipe, you’ll learn step by step how to make a Greek frappé, what to watch out for and how to adjust it perfectly to your taste.

What is a Greek frappé?

A Greek frappé is an ice-cold coffee drink with a thick foam layer, made from instant coffee, water and often ice cubes. You’ll see it everywhere in Greece: on terraces, at the beach or just at home as a cooling coffee moment.

What makes this coffee so distinctive is the airy foam on top. This is created by shaking or whisking the instant coffee with water (and optionally sugar) vigorously. The result is a fresh, lightly bitter coffee with a creamy texture, without needing milk.

The frappé was invented by chance in Greece in the 1950s and grew into a true classic. It’s still the coffee for warm days, precisely because it’s so simple and refreshing.

What’s the base of the Greek frappé drink?

The base of a Greek frappé is surprisingly simple: instant coffee, water and optionally sugar. You really don’t need more to get that characteristic foam layer.

Recipe info & Ingredients

For 1 glass you’ll need:

Recipe info

• Preparation time: 5 minutes
• Total time: 5 minutes
• Serves: 1 glass
• Category: Coffee recipe

Ingredients

• 1 to 2 teaspoons instant coffee
• 1 to 2 teaspoons sugar, to taste
• 30 ml cold water
• 120 to 150 ml cold water
• ice cubes
• optional splash of milk

Preparation instructions

1. Put the instant coffee, sugar and 30 ml cold water in a shaker, jar or tall glass.
2. Shake or whisk vigorously until a thick, light brown foam layer forms.
3. Fill a tall glass with ice cubes.
4. Pour the coffee foam into the glass.
5. Then slowly add cold water. If you prefer a milder version, you can also add a splash of milk.
6. Stir the frappé briefly before drinking, or leave the layers nicely visible.

How do you get the foam of a frappé properly airy?

The foam is where it often goes wrong. Does it collapse immediately or isn’t it firm enough? That’s almost always down to the technique or the proportions.

A few practical tips:

• Use little water to start: Begin with about 30 ml. Too much water makes the foam weak.
• Whisk or shake vigorously: A milk frother works fastest, but a jar with lid or shaker also works fine. Within 15–30 seconds you’ll see the mixture thicken and lighten in colour.
• Sugar helps with firmness: It works without sugar too, but the foam is often a bit less stable.
• Use the right coffee: Instant coffee is important. You won’t get this effect with regular filter coffee or espresso.

If done right, you can almost turn the glass upside down without the foam immediately collapsing. Then you’re on the right track.

Variations on the Greek frappé

In Greece, you order a frappé exactly how you like it. The flavour mainly depends on the amount of sugar and whether you add milk. These are the best-known variants:

Sketos (black)

This is the pure version without sugar. The flavour is a bit more bitter and stronger, ideal if you like a powerful coffee.

Metrios (half sweet)

The middle ground. With a little sugar you get a nicely balanced flavour, not too bitter and not too sweet. This is the favourite variant for many people.

Glykos (sweet)

Do you like it sweet? Then this is your variant. You add more sugar, making the frappé softer and more accessible.

Frappé with milk

For a creamier flavour you can add a splash of milk. This makes the coffee less sharp and gives a fuller texture. Plant-based milks like oat or almond milk also work well.