Frappe

    Frappe coffee is a foam-covered, iced coffee drink made from instant coffee. It represents a top caffeine choice especially during the summer. 

    The spray-dried instant coffee contains nearly no oil, just tiny particles (coffee solids), some molecules responsible for flavor and taste, and of course caffeine. The absence of oil (or the significantly lower oil content compared to traditionally brewed coffee) makes the system more stable and the bubbles do not collapse with the same ease as in crema. Soon after the foam is created, a process of thickening takes place where water molecules are constantly pushed out of the frothy mixture. Higher viscosity will retard the phenomenon, and that is the reason that the addition of sugar will create a better foam. The phenomenon continues until bubbles come very close together and the foam almost solidifies. This process can take between 2 minutes to 10 minutes and depends strongly on the agitation process during mixing. As the bubbles come closer and closer, they start to merge and create bigger bubbles. Hand-mixers create smaller and more uniformly sized bubbles. The smaller the bubbles, the more the foam lasts in time. The best frappe coffees are said to be the ones with smaller bubbles and a foam of 30 to 50 millimeters in thickness. 

    Frappe variations (determined by the amount of sugar and coffee used):

•  glykós (sweet)
• métrios (medium)
• skétos (plain)

    All varieties my be served with evaporated milk. Of course, in many restaurants, a globe of ice cream is added to the mix instead of milk. In addition, you will find recipes in which some types of liqueurs are added.