Greek café culture runs on cold coffee. The shaken Greek frappé came first, and the freddo espresso and freddo cappuccino are now what most Greeks order on a summer afternoon. Both recipes give exact ratios, so you can make them at home without a café machine.
For something warm, try honey lemon tea, served hot or iced, or a simple oregano tea made from dried leaves. If you prefer traditional coffee, our guide to making Greek coffee in a briki explains each step.
In the shop you will find Greek coffee for the briki in the Greek coffee collection, Olympus mountain tea, and Kalymnos thyme honey to sweeten your cup.
How to make honey lemon tea in 5 minutes: the right ratio of honey to lemon, which tea to use, and variations with ginger, mountain tea, lemon thyme or ice.
How to make a Greek freddo espresso: a double espresso blended with ice until frothy, poured over fresh ice. Plus the freddo cappuccino with cold milk foam.
How to make oregano tea with dried Greek oregano: 1 tsp per cup, steep 5–10 minutes. Flavour tips, and what’s known about safety and benefits.
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A Greek frappé (φραπές) is a foamy iced coffee made from instant coffee. Instant coffee, a little water and sugar are shaken or whisked into a thick foam. Then cold water, ice and milk if you like are added. It is drunk slowly through a straw, often over a long conversation. Frappé is not made […]
