Frappé coffee
From Wikipedia, the free encyclopedia
Greek frappé (or Café frappé) (Greek: φραπές, frapés) is a foam-covered iced coffee drink made from instant coffee (generally, spray-dried)[1]. It is very popular in Greece and Cyprus, especially during the summer, but has now spread to other countries. It has elements in common with Iced Cappucino and Starbucks's Frappuccino (the name of which may be partly derived from that of café frappé).
In French, when describing a drink, the word frappé means shaken or chilled; however, in popular Greek culture, the word frappé is predominantly taken to refer to the shaking associated with the preparation of a café frappé.
Contents |
[edit] History
Frappé dates back to the 1957 International Trade Fair in Thessaloniki[2]. The representative of the Nestlé company, Yannis Dritsas, was exhibiting a new product for children, a chocolate beverage produced instantly by mixing it with milk and shaking it in a shaker. Dritsas' employee Dimitris Vakondios was looking for a way to have his usual instant coffee during his break but he could not find any hot water, so he mixed the coffee with cold water and a shaker.
This improvised experiment established this popular Greek beverage. Frappé has been marketed chiefly by Nestlé and is among the most popular drinks in Greece. More recently, Kraft, under the Jacobs label, have launched their own brand of frappé. Frappé has been called the national coffee of Greece[citation needed] , and is available at virtually all cafés. Frappé is often served with a glass of water.
[edit] Frothy Top
The spray-dried instant coffee contains nearly no oil, just tiny particles (coffee solids), some molecules responsible for flavor and taste, and of course caffeine. When dissolved, spray-dried coffee forms a simpler and more stable colloid relative to traditionally brewed coffee. This enables creation of the characteristic thick frothy layer at the top of the coffee. This layer appears similar to crema, the foam found in espresso, but is much thicker and the composition is different. It can be characterized mainly as a three phase colloid where tiny bubbles are held together by the coffee solids.
The absence of oil (or the significantly lower oil content compared to traditionally brewed coffee) makes the system more stable and the bubbles do not collapse with the same ease as in crema. Soon after the foam is created, a process of thickening takes place where water molecules are constantly pushed out of the frothy mixture. The bubbles come very close together and the foam almost solidifies. This process can take somewhere between 2 to 10 minutes and depends strongly on the agitation process during mixing. When almost all the water is pushed out, the bubbles have come so close together that they will slowly start to coalescence and create bigger bubbles.
At this point the presence of oil (a hydrophobic agent) can significantly accelerate the collapsing process, resulting in the creation of a lighter foam with average bubble diameter larger than 4 mm. This is the reason it is not possible to make a good frappé in many countries, unless one can find spray-dried coffee (which is actually generally less expensive than freeze-dried instant coffee). The utilization of a hand mixer makes possible the creation of finer bubbles which increases the time that the foam can last. The best frappé coffees are often held to be those with the smallest bubbles and a thickness of about 1.5 to 2 inches (30 to 50 mm) of foam.[3]
[edit] Frappé variations
Frappé are available in three degrees of sweetness, determined by the amount of sugar and coffee used. These include: glykós (γλυκός, pronounced [ɣliˈkos], "sweet", 2 teaspoons of coffee and 4 teaspoons of sugar); métrios (μέτριος, "medium", 2 teaspoons of coffee and 2 teaspoons of sugar); and a skétos (σκέτος, "plain", 2 teaspoons of coffee and no sugar). All varieties may be served with evaporated milk (με γάλα [me ˈɣala]), in which case they may be called φραπόγαλο frapógalo ([fraˈpoɣalo], "frappé-milk"), or without.
Kahlúa or other liqueurs are sometimes used for additional variation[citation needed], as well as chocolate milk[citation needed]. Many restaurants add a ball of vanila ice-cream into their frappe instead of milk[citation needed]. Though not technically "frappé" (since they are not shaken), some variations are stirred with a spoon, creating a slightly different texture and, according to some, taste.
[edit] Frappé outside Greece
Frappé is also consumed in Cyprus, where the Greek Cypriots adopted the frappé into their culture, in Albania, Macedonia, Thailand, Malaysia, Indonesia, parts of Turkey, Ukraine, Poland and Romania. In recent years Balkan immigrants in Greece have taken frappé to their homelands, where it has been adopted with some differences. In Bulgaria, Coca-cola is sometimes used instead of water (possibly the inspiration for Coca-Cola Blāk), in Denmark, cold milk is often used instead of tap water, and in Serbia, ice-cream is added.
Starbucks markets a line of drinks under the name "Frappuccino."
In France a frappé is a milkshake beverage produced by mixing milk or fruit juices in a shaker without coffee. In New England, a frappe (there pronounced /fræp/) is an American milkshake, often thicker than typical milkshakes with more ice cream, and contains no coffee. In Ireland a frappe is composed of freshly ground coffee, ice, milk and sometimes ice-cream or coffee flavouring such as vanilla or caramel.
[edit] External links and articles
[edit] References
- ^ Mabbett, Terry. "Greece in an Instant (Tea & Coffee Trade Journal, Oct 2007)". http://www.entrepreneur.com/tradejournals/article/169924710.html. Retrieved 2009-10-24.
- ^ 1957 International Trade Fair in Thessaloniki)
- ^ Mabbett - page 2
[edit] Recipe
 |
Wikibooks Cookbook has a recipe/module on |
Greek Frappé
Preparation Time: 2 minutes Serves: 1 Ingredients 2 tsp Nescafé Classic 2 tsp sugar Ice cubes
Preparation: Pour 10-15ml of water in the shaker (preferably not chilled, but chilled will still do)
Add two tea-spoonfuls of Nescafé Classic and one tea-spoonful of sugar, or more if desired.
Shake strongly until all the water becomes foam. The use of an electric hand mixer, instead of a shaker, will make a shinier and creamier foam.
Pour into a glass of 250ml, add 3-4 ice cubes and chilled water to fill the glass for black Nescafé Frappé. For white Nescafé Frappé, add 20-30ml chilled evaporated milk. Ideal serving temperature is 10 degrees Celsius.
Hint: The quantity of water in step 1 plays important role in creating qualitative foam. Very small quantity will not produce enough foam while large quantity will produce soapy foam. If you desire different dosages of coffee and/or sugar, the exact quantity of water in step 1 should vary accordingly. Milk should always be put after stirring otherwise the foam loses all its stability.
recipe by http://www.nescafe.com/worldwide/en/nescafe/Pages/Nescafe+recipes.aspx
|
|||||||||||||||||||||||||||||
|
|||||||||||||||||
