As someone who loves both travel and coffee, I couldn’t visit Greece without exploring the freddo coffee culture. I tried the classic freddo espresso (the Greek iced coffee) and the freddo cappuccino, a creamier version of this cold espresso beverage. In Greece, Freddo espresso is the favorite cold coffee option — the one you’ll see everywhere, from busy city cafés to small seaside spots. The Freddo cappuccino is a spin-off of this favorite, offering a creamier, milkier option that resembles a cappuccino. As I compared the freddo espresso vs. freddo cappuccino, I found it difficult to narrow down which I liked better. Both are delicious. 
Freddo espresso vs. freddo cappuccino
“Greeks take their coffee seriously – almost like craft cocktails. There’s a real art and intention behind every cup,” says Nicole Flevaris, owner of Kinzie Chophouse in Chicago. Though the freddo espresso and the freddo cappuccino are quite similar, they’re two distinct beverages. “A freddo espresso starts with two shots of espresso poured over two ice cubes, then shaken in a mixer or cocktail shaker.”
“You can choose how sweet you want it: sketo (no sugar), medium, or sweet, and even what kind of sugar you want, from white to brown to stevia. It’s then strained over just a few ice cubes to get that perfect texture and chill,” she shares. While in Greece, I found that each time I ordered a freddo espresso, I was asked if I wanted it prepared black or with sugar. Though I normally drink coffee black, I found I enjoyed a freddo espresso better with just a light hint of sweetness from stevia.
“The freddo cappuccino follows the same process but adds one more step – milk. We use skim milk because it froths best when cold; you really have to beat it to get that thick foam. Dairy alternatives just don’t quite work the same way. So you pour the espresso first, then the cold frothed milk on top, and maybe finish with a dusting of cinnamon if that’s your style.”
Personally, I found the aesthetically pleasing nature of the freddo cappuccino especially satisfying, as you can clearly see the layer of milk foam sitting atop the drink.
“In Greece, milk-based coffee drinks are more of a morning thing. By afternoon, most people switch to Freddo espresso,” says Flevaris. This is much like the Italian coffee culture, where a cappuccino should never be consumed after 11 a.m.
How Freddo drinks compare to American coffees
“Freddo espresso is 100% a Greek phenomenon; you don’t find it anywhere else in the world. An iced Americano or latte is just coffee from the machine poured over ice, but a Freddo has this whole ritual behind it. We say in Greece, “it depends on the hand” – how long someone shakes it, how much foam you want. It’s personal. You can tell the barista exactly how you like it, and they’ll make it to your taste. The milk, if there’s any, plays a supporting role rather than taking over like in a latte. It’s all about the coffee,” says Flevaris.
