Freddo Espresso

The Greek café standard: a double espresso whipped with ice until pale and foamy, then strained over fresh ice. Unsweetened unless you ask.

Method

Espresso

Typical volume

200 ml

Caffeine

130 mg

A reference figure for the drink, not a measurement of your cup.

Freddo Espresso preparation

Pull a double espresso (36g) into a metal freddo tin.
Add 4-5 ice cubes, plus 1 tsp of sugar if you want it sweet - Greek cafés will ask sketos, metrios or glykos.
Whip with a handheld frother for 20-30 seconds until pale and foamy, or shake hard for 15 seconds.
Strain into a 200ml tumbler packed with fresh ice.

The whipping is what makes it a freddo rather than an iced espresso - it should carry a finger of dense, crema-coloured foam. Spent ice goes in the sink, never in the glass.