One of the things I love about espresso (and coffee in general) is the countless ways we can enjoy it. Freddo espresso is just one of those ways, gifted to us by the Greeks.
One of the things I love about espresso (and coffee in general) is the countless ways we can enjoy it. Freddo espresso is just one of those ways, gifted to us by the Greeks.
This deliciously frothy Greek iced coffee is the perfect drink for those hot, hot summers, so typical of the Ionian islands.
So, wanna learn more about this icy caffeinated creation and how to make it? Let’s roll!
Overview: What Is Freddo Espresso?
One thing is clear: The Greeks, like the Italians, don’t joke about their coffee if the freddo espresso is anything to go by! This isn’t your average iced coffee but a sublime blend of frothy espresso and cool ice.
Flavor-wise, the freddo espresso is a home run. It boasts a bold espresso taste, but the ice and froth make it next level. The ice chills the drink out, cutting through the bitterness and leaving you with a smooth and refreshing brew. And that frothy top? It’s like a burst of creamy goodness that makes each sip a little piece of taste bud heaven.
Simple as it is, the espresso freddo packs quite a punch. This makes it perfect for those who prefer unadulterated coffee flavors. As such, it’s the perfect morning coffee. Indeed, many Greeks start their day by drinking it first thing in the morning.
A Brief History of Freddo Espresso
Where did this curious coffee drink come from? If you’re a massive Godfather fan, I might forgive you for thinking this coffee pays homage to the hapless Freddo Corleone. But, alas, you’d be wrong!
The freddo espresso hails from sunny Athens, Greece. It draws inspiration from Italian coffee culture and literally means “cold espresso.”
Coffeeness Signature Espresso Blend
Experience a rich, smooth espresso with a hint of chocolate
Notes of Chocolate & Hazelnut
Easy on the stomach
Freshly roasted right in Brooklyn
Medium roast
But the Greek freddo also upgrades the earlier Greek frappé. While the frappé has been around since the ’50s, the freddo popped onto the coffee scene in the ’90s, quickly becoming the go-to summer sipper.
For a long time, Greeks preferred their iced coffee with an instant coffee base as it was sufficiently refreshing and easy to make. When Italian espresso machines gained popularity, the frappé took a back seat to the more flavorful freddo.
As a result, baristas and coffee shops all over the Greek islands began serving up the freddo over the frappé. From there it spread to Europe, Australia and eventually the States.
Granted, the espresso freddo is a popular drink in America. You’ll find it served in cities with a high Greek population, including New York, Baltimore and Boston.
But the best places to get this most exquisite cup are still Greece, Cyprus and not surprisingly, Italy. After all, if it weren’t for the Italian espresso machine, we wouldn’t have the freddo as we know it today.
Freddo Espresso vs Frappe
How does the freddo espresso compare to the other iced coffee heavyweight, the frappé? While both coffee drinks hail from Greece, they are very different in vibe and flavor.
The freddo espresso made its debut in the ’90s. It soon became a Greek staple for those looking to beat the heat and still get their daily espresso fix. This iced coffee is all about bringing out the beauty of espresso. It contains only a double shot of espresso coffee and ice shaken together until frothy and served over ice.
The frappé, on the other hand, is the OG Greek iced coffee. Yiannis Dristas, an ingenious Nescafe representative, invented this summer staple during the 1957 Thessaloniki International Trade Fair. On a whim, he opted to make frothed-up instant coffee with cold water (he couldn’t find hot water, you see), and voila – the Greek frappé was born!
At its core, Greek frappé is instant coffee, water and ice cubes shaken until frothy. It’s light and deliciously coffee-heavy, perfect for sipping on a scorching day.
Clearly, the frothy angle of the espresso freddo plays homage to the frappé. But you can easily tell the difference between the two. The freddo espresso boasts a white foam and the frappé, a light golden one.
Freddo Espresso vs Freddo Cappuccino
And how does the espresso freddo compare to its other cousin, the freddo cappuccino? For starters, both are icy, delicious coffees. And both iced coffees burst into Greek cafés slap bang in the middle of the third-wave coffee movement.
The espresso freddo and cappuccino freddo (also known as afrogala/αφρόγαλα in Greece) have a double shot of espresso and ice as their base. But this is where the similarities end.
How to Make a Cappuccino: The Difficult Relationship Between Espresso and Milk
Freddo cappuccinos, like the original cappuccino, have the addition of foamed-up milk.
To cut to the chase, the freddo espresso is all about letting that bold, unadulterated coffee flavor shine. The froth, akin to crema, adds a smooth, creamy texture, but still gives center stage to the espresso shots.
In contrast, the freddo cappuccino appeals to folks who love their caffeine fix more creamy. The foamy cold milk balances out the strong espresso perfectly, resulting in a satisfyingly refreshing drink.
How to Make Freddo Espresso
We’ve arrived at the most essential part of this guide. So, how exactly do you make an authentic Greek freddo espresso? Don’t fret, it isn’t that difficult. But as with brewing espresso it does require attention and care.
Because the ingredients are minimal, I must emphasize quality to get the best out of this summer drink. You’ll need the following to make one serving of this easy Greek iced coffee:
Ingredients
Double shot freshly brewed espresso
Lots of ice cubes
1-2 teaspoons sugar or sweetener, e.g. stevia, monk fruit, or;
0.4 ounces (10 milliliters) simple syrup or honey
Equipment
Espresso machine or moka pot
Cocktail shaker or Mason jar with lid
Tall glass (for serving)
Spoon (for stirring)
Method
Grind high-quality espresso coffee beans using an espresso grinder. I always recommend starting with whole coffee beans as this gives you the best-tasting espresso.
Now, brew up a double shot of espresso with your espresso machine or strong coffee using a moka pot. Aim for a yield of 2 ounces (60 milliliters) of espresso. Feel free to use decaf espresso if you’re avoiding caffeine.
Since this is an iced coffee, you could also substitute espresso for cold brew concentrate. Keep in mind, however, that this wouldn’t be authentic to Greece.
If you’ve got a sweet tooth, now’s the time to add sugar or sweetener to your espresso. Stir until well dissolved.
Fill your cocktail shaker or Mason jar with lots of ice cubes. And I do mean lots! The ice defines this drink, foaming up the coffee and bringing out its smooth, intense flavor.
Immediately, pour the hot espresso over the ice cubes to rapidly cool the coffee down. Just as with Japanese flash brew coffee, this procedure not only chills the drink but is crucial to bringing out the intense flavor and foamy texture this Greek iced coffee is famous for.
Next, lid up your cocktail shaker or Mason jar and shake until you feel the burn, a solid 30-40 seconds.
Once done, fill your tall serving glass with ice cubes and strain the chilled, frothed espresso onto the ice. Done right, a creamy foam should form on top.
Serve immediately, (straw optional) for instant refreshment and a solid caffeine kick!
How to Make Freddo Cappuccino
Another recipe that’s very close to the freddo espresso is the freddo cappuccino. This version adds creamy cow juice to the mix for those who want to kick things up a notch. To make one serving you’ll need:
Ingredients
Double shot freshly brewed espresso
3.4 ounces (100 milliliters) cold milk
Lots of ice cubes
1-2 teaspoons of sugar or sweetener, e.g. monk fruit or stevia or;
0.4 ounces (10 milliliters) of simple syrup or honey
Equipment
Espresso machine or stove top espresso maker
Automatic or hand-held milk frother
Cocktail shaker or Mason jar with lid
Tall glass (for serving)
Spoon (for stirring)
Method
As always, begin by grinding high-quality espresso beans on a fine setting using an espresso grinder. Remember to use high-quality coffee beans for the best flavor.
Now, pull a double shot of espresso using an espresso machine or brew up strong coffee using a moka pot. Alternatively, you could use cold brew concentrate, but as mentioned before, this isn’t authentic.
You may now sweeten your coffee with sugar or sweetener. Stir well and set aside.
Fill up your cocktail shaker or Mason jar halfway with ice cubes and immediately pour over the hot espresso, before sealing the lid tight. Rapidly cooling down the just-brewed espresso is crucial for creating lots of foam in this recipe. You may also add simple syrup or honey at this stage of the recipe (if using).
Now as the G-Funk duo Outkast would say, “Shake it like a Polaroid picture!” Shake the coffee and ice in your cocktail shaker or Mason jar for a good 30-40 seconds to froth up the coffee.
Now it’s time to froth the cold milk. If you have an automatic milk frother, by all means, use that. You may also place your milk into a separate container and use a battery-operated handheld milk frother to whip up the foam. Your finished foamy milk should form gentle peaks that just hold their own.
Now, fill a tall glass with a few ice cubes and set aside.
Strain the frothy, espresso coffee mixture into the tall serving glass, followed by the creamy foamy cold milk. The coffee and milk should form distinct layers that will eventually meld into one.
Grab a straw and dive right in to enjoy the creamy, cool perfection of your cappuccino freddo!
Pro Tips
I can’t emphasize this enough – use freshly ground, high-quality espresso beans. This is the backbone of the recipe and it’s what brings out that robust coffee flavor in this Greek iced coffee.
Stick to medium to dark-roasted, full-bodied, low-acidity coffee from origins like South America, Central America and Indonesia. These coffees retain their flavor even when heavily diluted with ice and milk.
Always use two espresso shots instead of one to amp up the intensity. Two shots of espresso give these cold coffees a deeper flavor that stands up to all the ice and/or milk.
Make this easy Greek iced coffee your own! Experiment with sweeteners, flavored syrups and toppings like nutmeg, cinnamon, cocoa and whipped cream for a delicious American twist. I particularly love almond and hazelnut syrups in mine!
Final Thoughts on the Ice-Cool Freddo Espresso
Well, ladies and gentlemen, I hope you’ve enjoyed reading all about the freddo espresso. It isn’t just another fad, but a bona fide espresso recipe with a long history and tradition. Perfect for summer, it’ll give you a much-needed jolt and cool you down when the heat gets the better of you. In fact, it’s one of my go-tos in Cyprus where I spend so much of my time.
So, I hope you’ll make this coffee drink the next one you’ll try. Because if you haven’t hopped on this iced espresso train yet, what are you even doing?
Have you tried freddo espresso? Any preparation tips you’d like to share? I look forward to your comments!
Freddo Espresso FAQ
An espresso is a concentrated shot of coffee made by forcing hot, pressurized water through finely-ground coffee beans. A freddo espresso is an iced coffee made by shaking a double shot of espresso with ice until frothy, before serving it over ice.
Freddo espresso isn’t naturally sweet as it only contains espresso coffee and ice. However you can add sugar or other sweeteners to suit your tastes. This is common in Greece, where the drink originated.
The difference between an espresso freddo and iced coffee is in their flavor and preparation. A freddo espresso consists of espresso coffee shaken with ice until frothy, served over ice. It’s smooth and intense. An iced coffee consists of cooled brewed (drip) coffee served over ice. It’s milder and has a diluted consistency.
No. A freddo cappuccino is a Greek twist on the classic made by shaking a double espresso shot with ice until frothy, then topping this concoction with cold, frothed milk. A classic cappuccino consists of a single or double espresso shot, topped with hot, frothed milk.
