Snapshots from Greece: Nescafe Frappe

Note: Our own Erin Zimmer just returned from ten days eating and drinking her way around Greece and will be sharing her adventures with us all week as Snapshots from Greece. —Ed.


20090716-greece-frappe2.jpgAs a foam supporter, I was pretty happy about the Nescafe Frappe all over Greece. It's about 35-percent foam, 55-percent super strong instant coffee, and 10-percent sludge sitting at the bottom (percentages may vary; all of that was guesstimated). But the foam is some of the best coffee foam around. The micro bubbles don't dissolve into the drink while you're drinking it—they just sit there until you find a proper scooping device. Talk about some long-lasting, high-definition foamage.

To make a frappe: In a tall glass, add a couple heaping spoons of the Nescafe Frappe spray-dried coffee bits, the optional sugar (but as a warning, that stuff is scary strong without it), then cold water. Use a hand-mixer, or hand with this nifty device, to foamerize it, then add some more water and milk to fill up the glass, topping it off with ice cubes.


Walking past cafes, virtually every customer is kicking back sipping a Frappe. Nescafe seems to own the Frappe market. According to Wikipedia, it all started in 1957 at the International Trade Fair in Thessaloniki. Nestle was showcasing products at a stand and one of the employees came up with the genius foam. Ever since then, Greece has stayed pretty caffeinated. After the jump, watch a vintage ad for Nescafe Frappe.

Bonus: Nescafe Frappe Commercial, 1984


Snapshots from Greece: Assyrtiko Wine from Santorini
Snapshots from Greece: Koulouri, the Thessaloniki Street Food
Snapshots from Greece: The Modiano Market in Thessaloniki
Snapshots from Greece: Fage Yogurt
Snapshots from Greece: Souvlaki from O Thanasis in Athens