📝 About This Recipe
Transport yourself to a sun-drenched cafe in Athens with this iconic Greek iced coffee, a sophisticated evolution of the classic cappuccino. This drink features a robust, chilled espresso base topped with 'afrogala'—a luxuriously thick, velvet-like cold milk foam that sits atop the coffee like a cloud. It is the perfect balance of intense caffeine and creamy sweetness, offering a refreshing yet indulgent experience that defines Mediterranean summer culture.
🥗 Ingredients
The Coffee Base
- 18-20 grams Freshly Roasted Espresso Beans (Medium-dark roast preferred for a bold profile)
- 60 ml Filtered Water (For a double shot of espresso)
- 1-2 teaspoons Granulated Sugar (Optional; adjust to sweetness preference (Sketos, Metrios, or Glykos))
- 2-3 large pieces Ice Cubes (For the initial chilling process)
The Cold Foam (Afrogala)
- 100 ml Whole Milk (3.5% Fat) (Must be ice-cold, straight from the refrigerator)
- 1 teaspoon Evaporated Milk (Secret ingredient for extra stability and thickness)
Assembly and Garnish
- 5-6 pieces Large Ice Cubes (High-quality, clear ice is best)
- 1 pinch Ground Cinnamon (Classic Greek topping)
- 1 pinch Cocoa Powder (Alternative topping for chocolate lovers)
👨🍳 Instructions
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1
Begin by chilling your serving glass (highball or hurricane style) in the freezer for at least 5 minutes to ensure the drink stays cold.
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2
Grind your fresh espresso beans to a fine consistency and pull a double shot (60ml) of espresso into a small heat-proof pitcher.
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3
While the espresso is still hot, add your desired amount of sugar. Stir vigorously until the sugar is completely dissolved.
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4
Transfer the hot espresso into a drink mixer tin or a heavy-duty shaker. Add 2-3 ice cubes to the tin.
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5
Using a hand-held milk frother or a professional drink mixer (frappe machine), mix the espresso and ice for about 10-15 seconds. The goal is to chill the coffee and create a light, brownish foam without melting all the ice.
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6
Take your chilled serving glass and fill it to the brim with fresh, large ice cubes.
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7
Strain the chilled espresso over the ice in the glass, leaving about 2 inches of space at the top for the milk foam.
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8
In a separate clean stainless steel pitcher, combine the ice-cold whole milk and the teaspoon of evaporated milk.
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9
Froth the milk using a cold-milk frothing machine or a hand-held frother. If using a hand frother, move it up and down at a slight angle for 2-3 minutes until the milk doubles in volume and achieves a glossy, whipped-cream-like consistency.
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10
Gently tap the milk pitcher on the counter and swirl it to remove any large air bubbles, ensuring the foam is dense and uniform.
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11
Slowly pour the cold milk foam over the back of a spoon onto the coffee. This helps the foam sit perfectly on top of the espresso without mixing prematurely.
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12
Garnish with a light dusting of ground cinnamon or cocoa powder for an aromatic finish.
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13
Serve immediately with a straw, and enjoy the distinct layers of cold foam and dark coffee.
💡 Chef's Tips
For the thickest foam, ensure your milk has a high protein content and is as cold as possible; even placing the frothing pitcher in the freezer for 10 minutes helps. Avoid using small or crushed ice in the glass, as it melts too quickly and dilutes the intense espresso flavor. If you don't have an espresso machine, a Moka pot can work, though the crema will be less pronounced. Always add sugar to the espresso while it is hot; adding it to cold coffee will result in a grainy texture at the bottom of the glass. Clean your frother immediately after use, as the proteins in the milk can quickly harden and affect future foam quality.
🍽️ Serving Suggestions
Pair with a traditional Greek 'Koulouri' (sesame bread ring) for a classic Mediterranean breakfast. Serve alongside almond biscotti or 'Paximadia' for a delightful mid-afternoon crunch. Complement the coffee's bitterness with a small piece of dark chocolate or a honey-soaked Baklava. For a brunch setting, this pairs beautifully with a savory spinach pie (Spanakopita).