Go Greek with cold-drip coffee frappé
If you’re a fan of cold-drip coffee, or you’ve always wanted to try it, you might like to try this easy cold-drip Greek frappé coffee recipe.
Frappé is a very Greek drink. If you’ve been to Greece, you have probably seen this foamy iced coffee that is popular in cafes.
It’s usually made from a brand of instant coffee that I don’t care to use, and instant coffee is so terrible anyway. So I’ve developed this easy recipe so you can make your own Greek-style frappé from freshly ground coffee – and it tastes so much better!
Frappé made from real coffee, rather than instant, gives and amazing clean coffee flavor, with less bitterness and, more importantly, less acidity.
Here’s how I prepare cold-drip coffee at home, and then turn it into a Greek-style frappé.
I use a Toddy system, which is simply a large container where you can combine room temperature water and ground coffee. To make the coffee, you can simply use the instructions that come with your Toddy and then blend into a frappé it using the instructions below.
If you don’t have a Toddy (or more elaborate Japanese-style device), you can use a large jug or bowl, along with a paper filter and coffee cone. You can even use your standard drip filter machine – but you won’t need to plug it in.
You’ll also need a high-speed blender. I use a Tribest personal blender with a large mason jar fitting when I want to make just one cup, but a Vitamix or similar equally does the job. If you don’t have a high-speed blender you can use a standard blender or even a cocktail shaker, but you may not get as much foam.
- ¾-1 cup freshly ground coffee – ground for filter or French press (medium ground
- 2 liters room-temperature spring water
- ice (optional)
- Fill a large jar or container with water
- Add the ground coffee, and gently stir it in with the back of a fork or spoon until all the coffee is broken up and mixed through
- Cover and allow to stand for 12-18 hours
- Filter the coffee through your paper filter and coffee cone into a glass jar or jug. Or use your drip filter coffee machine for this – but don’t turn it on!
- Transfer your desired amount of filtered liquid coffee to your high-speed blender – Use 150-200 ml per cup of coffee you want to serve
- Add ice (optional) and blend until it has lots of foam (this only takes 10 seconds or less if you don’t use ice, or a little longer with ice)
- Serve immediately in a glass with a drinking straw.
- Store the remaining coffee in the fridge for up to two weeks, but mine never lasts that long. I use the glass carafe that comes with the Toddy kit, but any glass jug or jar with a lid will do the job.
Coffee is bad: You probably already know that. I do too. But sometimes…
Strength: You can use more coffee or less water depending on your preferred strength. I don’t like my coffee particularly strong.
Sweetness: You can sweeten with stevia or agave – in Greece, you can have your frappé sketos (without sugar), metrios (medium sugar) or glykos (a lot of sugar).
Milk: I have found that many of the nut and soy milks on the market have a high oil content that prevents the coffee from frothing – if you find something that works to create a good milky frappe, please comment on this post or let me know – as always, I’d love to hear from you.
I hope you enjoy your Greek-style iced frappé coffee. Please let me know what you think!