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The Coffee 100 · make it at home

Greek freddo espresso and freddo cappuccino

5 min · 1 tall glass

Greece's summer-long coffee, and the reason Athens' cafés are full at noon: a double espresso shaken hard with ice until it's cold and frothy, poured over fresh ice; add cold milk foam on top for a freddo cappuccino.

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The real one

You need

• 18 g espresso beans for a double shot
• Sugar to taste, added to the hot shot: sketos (none), metrios (medium, 1 tsp), glykos (sweet, 2 tsp)
• Ice: a handful for shaking, plus a glass full
• For a freddo cappuccino: 60 ml (1/4 cup) very cold low-fat or skim milk

How to make it

1. Shot (30 sec): Pull the double espresso into a cocktail shaker or metal cup, with the sugar if you want it, and stir to dissolve.
2. Shake (15 sec): Add 3 or 4 ice cubes and shake hard (or blend with a milk frother or stick blender for 10 seconds) until the coffee is cold and has a thick, pale foam.
3. Pour (10 sec): Fill a tall glass with fresh ice and strain the coffee over it.
4. Freddo cappuccino (30 sec): Froth the cold milk with a milk frother or in a sealed jar shaken hard for 30 seconds, until thick, and spoon it on top of the freddo espresso.
5. Serve: With a straw and a glass of water. It's made to last an hour of talking.

Tips

• Sugar only dissolves in the hot shot, so decide before you shake.
• Skim milk makes the thickest cold foam, which is why Greek cafés use it.
• The older Greek iced coffee is the frappé: instant coffee, sugar and a little water shaken to a foam, topped with cold water and ice.

Chef Amazing's own home version, in our words; not any café's recipe.