📝 About This Recipe
Born in the vibrant coffee shops of Athens, the Freddo Espresso is more than just iced coffee; it is a sophisticated ritual of texture and temperature. This iconic Greek beverage transforms a hot double shot of espresso into a silky, chilled elixir topped with a signature 'kaimaki' micro-foam that lingers on the palate. By aerating the coffee with ice, you unlock a creamy mouthfeel and nuanced aromatic profile that makes it the ultimate refreshment for a Mediterranean summer.
🥗 Ingredients
The Coffee Base
- 18-20 grams Freshly Roasted Espresso Beans (Medium-dark roast with chocolatey notes works best)
- 60 ml Filtered Water (Heated to 92-94°C for extraction)
The Chilling Elements
- 5-6 pieces Large Crystalline Ice Cubes (For the mixing/shaking process)
- 1 cup Fresh Ice Cubes (For the serving glass)
Sweetener Options (Optional)
- 1-2 teaspoons Fine White Sugar (To be added to hot espresso)
- 10 ml Simple Syrup (Alternative for a cleaner sweetness)
Equipment & Finishing
- 1 piece Chilled Glassware (12oz tall glass or rocks glass)
- 1 splash Cold Water (Optional, to adjust intensity)
👨🍳 Instructions
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1
Begin by chilling your serving glass in the freezer for at least 5 minutes to ensure the drink stays cold from the first sip to the last.
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2
Grind your 18-20g of espresso beans to a fine consistency, similar to table salt, ensuring a fresh aromatic release.
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3
Dose the coffee into your portafilter, tamp evenly with firm pressure, and pull a double shot (approx. 60ml) of espresso into a heat-resistant mixing pitcher.
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4
If you prefer your coffee sweet ('metrios' for medium or 'glykos' for sweet), add your sugar immediately to the hot espresso. Stir vigorously until every crystal is fully dissolved.
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5
Add 2-3 large ice cubes to the hot espresso in the mixing pitcher. This initial contact is crucial for rapid cooling.
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6
Using a drink mixer (spindle mixer) or a handheld milk frother, blend the espresso and ice on medium speed for 15-20 seconds.
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7
Watch for the transformation: the liquid should turn from dark brown to a light, golden-caramel color as the aeration creates a dense micro-foam.
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8
If using a cocktail shaker instead of a mixer, shake vigorously for 10 seconds until the shaker is painfully cold to the touch.
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9
Fill your chilled serving glass to the brim with fresh, solid ice cubes. Avoid using the 'spent' ice from the mixer.
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10
Slowly strain or pour the aerated coffee over the fresh ice. The thick foam should naturally settle at the top, forming a beautiful gradient.
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11
If the coffee is too intense, add a tiny splash of cold filtered water to open up the floral notes of the bean.
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12
Serve immediately with a sustainable straw, ideally enjoyed slowly as the ice melts slightly to reach the perfect dilution.
💡 Chef's Tips
Always use filtered water; the mineral balance significantly affects the espresso's crema and clarity. Never use crushed ice for serving as it melts too quickly and dilutes the coffee's bold character. If you don't have a spindle mixer, a Mason jar with a tight lid works surprisingly well for the shaking step. For an authentic Greek experience, use a blend with a small percentage of Robusta for a thicker, more stable foam. Ensure your espresso machine is fully back-flushed and clean to avoid any bitter, rancid oil aftertastes.
🍽️ Serving Suggestions
Pair with a crisp, buttery Koulouri (Greek sesame bread ring) for a classic Athenian breakfast. Serve alongside a glass of ice-cold sparkling water to cleanse the palate between sips. Enjoy with a piece of dark chocolate or a citrus-infused biscotti to complement the coffee's acidity. Accompany with a small bowl of Mediterranean almonds or dried figs for a mid-afternoon energy boost. For a brunch twist, serve with a slice of orange-scented Portokalopita (Greek Orange Cake).