It doesn't take effort; it takes skill and other things like that to make your handmade iced coffee worthy of a professional's

Not that spending 2.30 euros on a freddo espresso every day (some days, make it two, Mr. Stefanos) didn’t help develop new barista skills at home. There’s also the joy of creation that comes from becoming a “coffee master”—and, on top of that, knowing exactly what to expect. You won’t experience any taste disappointments either, and if you want something a little more than the usual, you’re there to fix it. Sure, you’ll try different coffees until you find your favorite, but it’s worth the effort to know what’s out there. After all, what kind of “coffee master” would you be, right?

So, to get to the point where I’m telling myself in coffee shops, “I make it better,” I watched videos, read articles on the subject, and almost took special seminars (I’m still toying with the idea).

Based on what I’ve read and tried, here’s what I’ve learned about Greeks’ current favorite coffee—which is, of course, the freddo. Mostly freddo espresso and freddo cappuccino, though we also have the more discerning drinkers who enjoy freddo flat white, freddo espresso macchiato, freddo espresso cortado, freddo espresso con panna, freddo latte, and freddo latte cappuccino. That means eight different types of freddo, but I’ll focus on the two main ones, on which the other six are based.

Obviously, taste is subjective, which is why there are so many coffee-making techniques and the instructions vary. You can try them all, though, and then discover your own variations that will create the perfect coffee for your palate.

Shall we begin?

First of all, we make the espresso. For cold brew, ideally you’ll need two shots, since the flavor gets diluted by the ice and we need the intensity. Think of it as a double espresso lungo (which means letting the water run a little longer for each shot).

Do you add sugar to your coffee? If so, dissolve it in your (still) hot coffee before the ice begins to cool it down.

Next, pour your coffee into the frappe shaker with two or three ice cubes and start shaking—but not for too long: shaking lowers the temperature (which we want) but also causes the aromas to dissipate (which we don’t want). So, shake just enough to cool the shaker in your hand. Personally, most of the time I don’t shake it at all…

Do you add milk? Opinions vary on this. From what I’ve seen and tried, I prefer milk with a high (rather than the low-fat kind they usually recommend) fat content to get more flavor that lasts longer. The only thing the milk needs is to be at the right temperature, which means it should be refrigerated. If you have a machine that makes cold frothed milk, all the better. Otherwise, even a small hand mixer will do the job just fine.

And this brings us to an important point: serving. Opinions vary on this. The method I’ve settled on—whether I’m drinking a freddo espresso (with a little milk) or a cappuccino—is to add ice cubes to the glass first, then the milk, and finally the coffee. Just like how a freddo flat white is made. Alternatively, I suggest adding a shot of coffee at the beginning and one at the end for visual appeal. If you’re more of a traditionalist, follow this order: ice, coffee, and finally the milk—both for the appearance and the flavor (since the milk gradually mixes with the rest of the drink).

Some interesting tips

Are you always holding a cup of coffee and getting annoyed because it gets watered down after a while? There are two solutions:

• Get a thermos that will keep your coffee at the right temperature for hours, helping to protect the environment in the process.
• Make coffee ice cubes. Along with regular ice cubes, add 1–2 of these to keep the coffee’s strength consistent. Just watch your temper…

Do you prefer syrups over sugar in your coffee? It’s very easy to make your own (water and sugar, in a 1:1 ratio) and flavor it with whatever you like best (vanilla, bitter almond, cinnamon, Grand Marnier liqueur, etc.).

The following ingredients are different and are all used for freddo drinks: milk, milk cream, and non-dairy pastry cream. Each has its own method, its own distinctive dairy component, and the specific proportions it requires. For example, a freddo cappuccino calls for milk cream to fill 2/3 of the glass, along with ice.

That’s all for now, dear coffee lovers. I hope I’ve inspired you to try new things in your kitchen, especially now that cold coffee is the king of beverages—not just for the current months but for those to come as well.

Here’s to a delicious summer!

Source: In.gr