​National Frappe Day

Greek frappes became a beach staple because of their long-lasting froth and ability to stay cold under the sun.

Unlike hot coffee, they don’t get lukewarm quickly, making them ideal for long, leisurely seaside afternoons.

Many beach bars in Greece even serve them in large cups with extra ice to last through hours of sunbathing.

Many people assume frappes require a blender, but in Greece, they’re traditionally shaken by hand.

Using a cocktail shaker or a sealed jar creates a richer, denser foam compared to blending. Another mistake is using hot water, which alters the drink’s signature frothy texture.

Yes! Greek soldiers popularized frappes during their mandatory military service.

Since instant coffee and cold water were easy to find in army camps, soldiers quickly adopted the frappe as their go-to caffeine fix. Many Greek veterans still associate the drink with their time in service.

The bitterness of a frappe depends on how much instant coffee is used and whether sugar or milk is added.

Greek frappes come in three common variations: “sketos” (plain and bitter), “metrios” (medium sweet), and “glykos” (very sweet).

Many newcomers mistakenly order a frappe without specifying their sweetness level, leading to an unexpected taste.

While traditional Greek frappes stick to coffee, water, sugar, and milk, some international versions get creative. In Vietnam, frappes sometimes include condensed milk and egg yolk for a rich, custard-like texture.

In Japan, some cafés sprinkle matcha powder or chocolate shavings on top for added flavor.

There’s no official record for the world’s largest frappe, but in 2012, a group of Greek café owners attempted to make a massive one using a giant blender.

The unofficial event used over 100 liters of coffee and took several hours to mix. While it didn’t make the Guinness World Records, it drew a large crowd of enthusiastic frappe lovers.

A well-made frappe stays mixed because of the emulsifiers in instant coffee, which trap air and create foam.

However, if stirred too much or left sitting for too long, the liquid and foam can separate. To prevent this, some people shake the frappe again midway through drinking to maintain its texture.

Though both have a frothy coffee layer, the preparation is different. Frappes are made by shaking or blending instant coffee, while dalgona coffee requires whipping coffee, sugar, and hot water into a thick foam.

Dalgona coffee became a viral trend in 2020, but frappes have been a staple in Greece for decades.

Yes! Some bars mix frappes with coffee liqueurs like Kahlúa or Baileys for a boozy twist.

In Greece, some people add Metaxa (a Greek brandy) for a bold, slightly spiced flavor. This turns the traditionally morning drink into a late-night cocktail option.

In specialty coffee shops, baristas sometimes dislike frappes because they rely on instant coffee rather than freshly brewed espresso.

Some purists argue that frappes lack the complexity of traditional coffee drinks. However, many cafés still embrace frappes because of their cultural significance and widespread popularity.