Freddo Espresso: the new "Greek" coffee!

Having the good fortune to live in a country that is bathed in the sun most months of the year, it makes sense for the Greek coffee culture to revolve around icy, refreshing coffees. And if for some years, frappe monopolized the preferences of the public, the new "Greek" coffee is without a doubt Freddo Espresso and his cousin, Freddo Cappuccino!

Freddo Espresso is a product of Greek ingenuity, and this is the reason why our country is perhaps the only country in the world where it enjoys such popularity. There is, as in the case of frappe, no specific barista or cafeteria claiming the paternity of Freddo Espresso: it is an idea that developed simultaneously throughout the country and took root so much that it became almost a symbol of the Greek summer.

How is Freddo Espresso made?

Although it is almost a given that every barista, depending on his experience, varies in proportions and method, the basic recipe requires a double espresso and a little ice. The hot espresso is beaten in a shaker to freeze and served in a glass with extra ice, in order to stay cold and refreshing. If we add a little cold frothed milk, we have a delicious Freddo Cappuccino!

Which coffee is suitable for Freddo Espresso?

The taste of coffee is a matter of personal taste, but Freddo Espresso has its little "secrets". For any cold coffee drink, it is important to choose coffees with a strong "body", so that they do not lose their taste, due to the dilution from the melting of the ice. Espresso blends with a low content of strong coffee Robusta, of the order of 20-30%, give extremely cold results, due to their robust body. Sworn friends of Arabica coffee, of course, can experiment with 100% Arabica blends, until they find what suits them for a delicious Freddo.

How can I improve my homemade Freddo Espresso?

• Many baristas argue that the secret lies in the beat: it must not be too intense or too soft in order to achieve the right texture.
• We do not use too much ice to beat the coffee. The purpose is to freeze the espresso, without diluting it too much.
• If you want a medium or sweet Freddo, add the sugar to the hot coffee, before beating with the ice.
• We are not afraid of blends that are rich in Robusta, as they give very good results and rich foam.
• If we want to make Freddo Cappuccino, add cold frothed milk.
• We use double espresso and not lungo, for a more intense taste that will last in our glass.

With the right espresso blend, the right equipment and a little experience, we can prepare a Freddo Espresso that has nothing to envy from the one we would drink in a cafe. Because Greek summer means, among other things, Freddo Espresso!

The Coffees.gr is the largest e-shop in the Greek coffee market, specializing in espresso coffee and all related products. On his website Coffees.gr, In addition to the huge variety in all the big espresso brands, one can find dozens of tips and advice to wake up the barista that hides inside.

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