When I think of ordering an iced coffee in the U.S., I think of regular drip coffee poured over ice — the most basic form of iced coffee. Yet, in Greece, warm mornings start with a different variation of iced coffee: the Freddo. Dreamt up in Thessaloniki in the 1950s, this iced coffee drink is made from instant coffee, cold water, sugar, and ice. Sounds simple enough, right?
Yet, what makes the Freddo so delicious is not its simple ingredients, but its unique preparation, which requires shaking in a jar until it turns into a creamy foam that stays light and bubbly for hours. Could this instant coffee drink soon become the next U.S. iced coffee obsession? Here’s why this Greek iced coffee could soon rival your Starbucks fix.
Origins of Freddo coffee
“The origins of the Freddo (back then just named Nescafé Frappe) came about in 1957 when a Nestlé tradeshow employee couldn’t find hot water to make his instant coffee. Desperate for his coffee, he created a mix of ice and cold water and a sachet of
Later, the Freddo coffee became a hit across the Greek Islands as coffee drinkers sought a cold coffee beverage that was strong and not diluted. In the 1990s, the drink was first named the “Freddo,” referring to the Italian word for cold.
Today, the Freddo has evolved into several variations you can find across coffee shops in Greece, such as the Freddo Cappuccino (made with milk) and the Freddo Espresso (made with a freshly pulled shot of espresso). The original version uses simple instant coffee, though it’s more common to make the drink using fresh espresso today.
What makes the Freddo unique
When it comes to making iced coffee, Baristas all over the world have discovered hundreds of variations. But Salazar says that what makes the Freddo unique is its perfectly balanced setup.
“The instant coffee provides the emulsifying solids, the sugar creates a thick, viscous liquid that traps the bubbles, and the absence of oil (because coffee is freeze-dried) ensures that the bubble walls aren’t broken down. The original way to make these drinks in Greece was with a simple shaker or a tall glass and a spoon. The little hand-held frother is just a modern convenience.
“They joke in Greece that the server is the secret ingredient, and they’re not wrong. It’s the amount of energy and shaking that takes humble ingredients into to luxury coffee drink. But in reality, it’s the science that makes this drink so unique,” Salazar says.
Will Freddo coffee come to the U.S.?
Though traveling to Greece to try a Freddo coffee is high on my bucket list, I do wonder if the Freddo coffee will take off in the U.S. According to Salazar, Starbucks’ menus are based on mass popularity, so the U.S. coffee market just hasn’t caught up yet, as the market is currently dominated by cold brew and iced coffee.
Currently, the Italian version of the Shakerato offered at Starbucks is most similar to the Freddo. However, Salazar says he can see Freddo-style drinks growing in popularity in American coffee shops, especially in warmer states.
“I could see coffee carts serving them ‘on the go’ at construction sites, fairgrounds, or at tailgates. I could even see them being ‘table-side’ in Vegas,” he says.
