Coffee Preparation in Greece • Bunaa

Greek mocha came through the Turks to Greece in the 17th century – so it has a long tradition.
But anyone who has been to Greece knows that Cafe Frappe is the drink #1.
You have to thank Dimitrios Vakondios, a former Nestlé employee.
At the autumn fair in Thessaloniki in 1957, Nestlé introduced a new product for children: cocoa, made with milk in a shaker.
In a pause, Dimitrios wanted to drink coffee, but found no hot water, and so came up with the idea of using the shaker to make his coffee cold.
He took instant coffee, sugar and water, shook everything, and came out the first Cafe Frappe in history.

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It is prepared in a Briki – similar to Turkish Cezve.
Fill water for the desired number of cups into the Briki.
For each cup, add 1 heaped tsp powdered Mocha coffee powder.
Add sugar and mix well – it is 2 tsp – γλυκός (glykos, sweet) 1 tsp – μέτριος (metrios, medium) and without sugar – σκέτος (sketos, pure)
Place the Briki on the stove over medium heat and wait for the coffee to boil.
It is particularly good when you have it 3-4 times boiled up.
Remove from heat and evenly spread over all cups.

2 slightly heaped tsp Greek Nescafé Classic (tastes different than the German) in a glass.
add christal sugar and stir – 2 tsp – γλυκός (glykos, sweet) 1 tsp – μέτριος (metrios, medium) and without sugar – σκέτος (sketos, pure)
Fill a cold mouthful of cold mineral water into the glass.
Flare with the blender: a good 5 cm high, fine, caramel-colored foam is the goal.
Add 4-6 ice cubes, then add fat-reduced milk as desired
Fill the glass carefully with cold, still mineral water to avoid damaging the foam.
Drink with straw.
Modified versions are:
- Frappedaki: a small Frappe (but also used as a loving name for the Frappe)
- Frappedara: a large frappe or stronger frappe with one or two extra spoons of coffee powder.

Greece