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Iced Coffee: The history, the recipe and the Frappé.
James Marinos • Apr 22, 2021
Iced Coffee: The history, the recipe and the Frappé.
Finally Winter is out of the way for another year and we're being blessed with better weather! What's more, this makes for even better news now that time outdoors together has resumed for almost all of us.
Time with friends is so important, and we think one of the best ways to get quality time in is to share in great food and drink. This is why we would love to share with you our recipe for one of the best summer beverages there is... the Frappé!
This ice cold coffee originates in Greece where larger espresso based drinks can be a little more onerous when it gets particularly hot during the Summer months.
Since its inception, hundreds of coffee lovers and baristas have enjoyed, and created a variety of alternatives to the original recipe. Which believe it or not is traditionally made with instant coffee!
With so many variations comes varying names including; Frappé, Frappuccino, Iced Latte and most recently the Dalgona to name a few. However, it's more than likely that what you have actually been drinking all along is the Italian version of this drink, Cafe Freddo. Freddo is an iced coffee made using espresso topped up with milk and sugar syrup.
Names and origins aside, what we are most excited about is to share our very own take on this classic iced coffee drink with you! So without further ado, here it is, the Kokebi Coffee Frappé made using Intenso.
How to make it
- Prepare 200ml of Intenso Kokebi Coffee and chill.
- Alternatively, prepare one or two shots of espresso using Intenso and chill.
- Take a high sided glass or 'jam jar' style mug and set it aside with some ice in it.
- Add 1 to 2 tbsp sugar syrup to your glass, we recommend Sweetbird syrup.
- Pour in the chilled coffee followed by approx 50ml whole milk.
- Optionally add some whipped cream, or a scoop of vanilla ice cream to finish & dust with cocoa powder. Perfecto!
Beans stay fresher for longer, and so your coffee should taste better, too. As soon as green coffee beans are roasted, they start to release CO2, which affects the taste. They will oxidise and slowly start to go 'stale' and have a flat taste after a while. When coffee is ground, there is a higher surface area which is exposed to oxygen and that will cause them to lose their freshness faster, so it's best to keep coffee beans whole as close to brewing as possible. Treat your coffee beans similarly to potatoes: store them in a dark, dry place. It's best they are kept in a container or the bag they come in to stop oxygen and moisture getting in.
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