What Is a Greek Frappé? The Shaken Instant Iced Coffee of Greece
A Greek frappé is instant coffee shaken or frothed with a little cold water and sugar until it forms a thick foam, then topped up with cold water, ice and optional milk. It's commonly said to have been invented in 1957 at the Thessaloniki International Fair. You order it plain (sketos), medium-sweet (metrios) or sweet (glykos), with or without milk.
What it is
A tall glass of foamy, iced instant coffee, usually drunk slowly through a straw — a Greek café ritual that can last hours. The foam is the hallmark: thick, light brown and stable, made by shaking or frothing instant coffee with a little water.
Where it comes from
The usual story credits Dimitris Vakondios, a representative for a coffee company at the 1957 Thessaloniki International Fair. Unable to find hot water for his instant coffee, he shook it with cold water in a shaker — and liked the result. The drink spread through Greece and became a summer staple, and it remains strongly associated with Greek café culture.
What it tastes like
Light, foamy and refreshing, with a straightforward instant-coffee flavor — less complex than espresso drinks but very drinkable. Sugar and milk turn it creamy and sweet; plain, it's sharp and bracing.
How to order a frappé in Greece
| Greek | Meaning | Sugar (approx.) |
|---|---|---|
| Sketos | Plain, no sugar | 0 tsp |
| Metrios | Medium | 1–2 tsp |
| Glykos | Sweet | 3–4 tsp |
| Me gala | With milk | — |
So "frappé metrio me gala" = medium-sweet frappé with milk.
How to make a frappé at home
| Ingredient | 1 glass |
|---|---|
| Instant coffee | 2 tsp |
| Sugar | 0–4 tsp (see table) |
| Cold water | 2 tbsp to start, then ~150 ml |
| Ice cubes | 3–4 |
| Milk (optional) | 30–60 ml |
- Put coffee, sugar and 2 tablespoons of cold water in a shaker or jar with a lid.
- Shake hard for 20–30 seconds — or use a handheld milk frother in the glass — until a thick foam forms.
- Pour into a tall glass.
- Add ice, then slowly top up with cold water (and milk if you like) until the foam rises near the rim.
- Serve with a straw.
Tips for thick foam
- Start with very little water — that's what makes the foam.
- A handheld frother gives the fastest, thickest result (see frothing at home).
- Use a spray-dried instant coffee; freeze-dried granules foam less for many people.
Variations
- Frappé with ice cream: a scoop of vanilla on top — a café favorite in summer.
- Lighter frappé: 1 tsp instant coffee for a gentler, lower-caffeine drink.
- Dalgona-style: whip with equal sugar for a stiff foam — see Dalgona coffee.
Frappé vs other iced coffees
| Greek frappé | Freddo espresso | Iced coffee | |
|---|---|---|---|
| Coffee | Instant | Espresso | Brewed |
| Texture | Very foamy | Smooth, lightly foamy | Clear |
| Effort | Very low | Needs espresso | Low |
See Freddo espresso and our iced coffee guide.
Frequently asked questions
Is a Greek frappé the same as a Frappuccino?
No. A Greek frappé is shaken instant coffee with water and ice; a Frappuccino is a blended, branded café drink.
Why does a frappé foam so much?
Instant coffee dissolved in very little water creates a concentrated solution that holds air when shaken hard.
Can I make a frappé without a shaker?
Yes — a jar with a tight lid or a handheld milk frother works well.
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