simón rojas

While studying advertising in Toronto I was fortunate enough to meet several extraordinary individuals whom have become the best of friends. One in particular, whom I will call Mr. Owl, stands out for a great introduction to which he is credited.
It all happened one sunny summer afternoon while skipping typography and chilling at Mr. Owl’s. He asked if I had ever had a Greek Frappé, to which I answered no.
A grin grew on his face and quickly he presented the following items on his kitchen counter;
• milk frother (martini shaker are also used)
• Nescafé Original red label instant coffee (do not substitute!)
• sugar
• ice cubes
• jug of water
• tall glass

In the glass he adds instant coffee (1-2 tbs), sugar (to taste) and about three fingers of water. A stir of the glass to mix the ingredients and in went the frother for some coffee foam magic. When the foam filled just over half the glass he added a few ice cubes and then water, bringing the foam to the top. A quick search turned up some nice straws and Mr. Owl was done.
I was first taken by the asthetic beauty of it, the tonal gradient in the foam in contrast to the dark iced coffee and then by the simply refreshing taste.

My name is Simón and I have been a Frappé addicted since 1999,
they have been around since 1957! To the Greeks, for K.I.S.S. (keeping it simple,stupid!)

Some yummy options I have tried include adding a touch of vanilla extract or adding milk/cream/condensed milk (fig.3)

{here are some of my proudest frappé creations}

fig.1 classic frappé

fig.2 frappé with head

fig.3 frappé with cream

A quick guide to getting your frappé on whilst in Greece:
In Greek: φραπέ, pronounced frah-PEH

Frappé glykos (Sweet Frappé)
Ratio sugar:coffee = 2:1

Frappé metrios (Medium or Moderate Frappé)
Ratio sugar:coffee = 1:1

No sugar, Frappé sketos
Milk added, me gala (with milk)

[facts and other information about the frappé at wikipedia and wikibooks]