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
Caffeine is a reference value for this drink and brew method, 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.
What makes it
More espresso drinks
Log it, and the caffeine with it
The app records every freddo espresso you make, estimates the caffeine, and writes it to Apple Health so your daily total counts every source, not just coffee.
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