#Nescafé frappé

[coffeenewstom]

Kretisches Kaffeetagebuch: die Geister von Frangokastello

“Inseln sind in besonderen Masse Stätten, an denen mythisches Geheimnis und legendäres Geschehen miteinander verwoben sind. Von keinem anderen Teil Kretas kann man dies so sehr sagen, wie gerade von der Sfakia. Mit dem Aussprechen der Worte “Sfakiote”, “Sfakia” werden bei denen, die Kreta kennen, ganz bestimmte Vorstellungen heraufbeschworen, von einem Schlag fast übermenschlich starker…

[alatismeni-theitsa]

instagram(.)com/p/CofGjnfACyn/ have you seen this? foreigners reinventing the wheel

They are all reinventing frappé sooner or later eh? 😂😂😂

[bilbao-song]

Detail from an ad for Nescafé Frappé iced coffee, 1990.

[iami0]

NESCAFE from denial of service on Vimeo.

Publicis Athens, advertising agency, brought us this great campaign for Nescafé Frappé and we gladly designed, animated and directed it. The concept-slogan “Don’t drink at one gulp” gave us the exceptional opportunity to be Good and Evil God at once. We lovingly crafted a heaven on earth animated utopia and just as lovingly we teared it down. It was good as hell!

Credits:

Agency: Publicis Athens

DIRECTION / DESIGN / ANIMATION / PRODUCTION: NOMINT nomint.gr/ Creative direction / Direction: C.Lefakis, Y.Konstantinidis Design: C.Lefakis, Y.Konstantinidis, G.Xanthos, A.Maragkos Compositing Team: Y.Konstantinidis, S.Arapakis, H.Martis 3D Modeling/ Animation: H.Martis, T.Kotsiras, K.Demis, N.Spathis Production Assistant: P.Makri

facebook.com/nomint

[elladastinkardiamou]

It was August 31, 1957, and Yiannis Dritsas, a representative of Nestlé Greece, was at the 22nd Thessaloniki International Fair. His mission? To present a new iced chocolate drink for kids. It was simple, really: add milk and cocoa powder to a shaker (essentially a cocktail shaker), shake well and serve.

During a break, an employee of the same company named Dimitris Vakondios went to the kitchenette to prepare his regular instant coffee – using Nescafé, Nestlé’s coffee brand, of course. But he couldn’t find hot water anywhere. Desperate for his caffeine, he decided to try and copy what his boss was presenting to the public, only instead of cocoa powder he used his instant coffee and instead of milk he used cold water. In the shaker it went and boom, the frappé was born. It would go on to become one of Greece’s most famous drinks.

At the time, people saw the frappé as a beverage rather than a coffee. Until then, iced versions of coffee didn’t really exist in the country. This version was not just a drink to wake you up, but it was also refreshing, being served over ice. It was ideal for the warm Mediterranean climate, and soon the frappé became immensely popular.

Its name is obviously not Greek: Frappé is French and refers to iced drinks. The word derives from the French verb frapper, meaning to hit or strike, likely a reference to the beating movement of a shaker. Greeks refer to it in various ways, from the classic frappé, to the more Greek frappes or the more slang frapogalo, in which milk is added in at the end (gala means milk).

The frappé is simple and quick to make, and doesn’t require much equipment. It can be made in a shaker (or even a jar could work), or for the more sophisticated version, with an electric frother (which is what you’ll taste if you order it at any coffeeshop around the country). First you put in instant coffee, which is traditionally Nescafé, then sugar (if you take any), and then a small amount of water. Then shake (or froth, if using an electric frother) well to dissolve the coffee (and sugar, if using) and create a rich, thick froth. Serve in a glass over ice, add extra cold water and finally milk (optional and to your liking). The drink is always served with a straw, as the foam is too thick on top to reach the actual coffee below.

[poutios-blog]

Η αλήθεια για το Νες – Καφέ Nescafé Frappé Λέει το μήνυμα που ήρθε με mail : Τα καφεόδεντρα βγάζουν τον καρπό τους έτοιμο προς κατεργασία.

[intimatum]

(wasser, öl, fertig-vinaigrette; toast, frischkäse, maggi. verbrannter jasminreis, rührei, sesamöl, nescafé frappé. tütenspinat. shakshuka. hummus.)

[ynslndustry]

History of National Frappé Day.

The first frappé was made back in 1957 by Dimitris Vakondios.

Dimitris was a Greek employee of the food and drinks company Nestlé, who accidentally created the drink during the International Trade Fair in Thessaloniki.

At the fair, Dimitris Vakondios was marketing for Nestlé, in particular showcasing a new chocolate drink.

Aimed primarily at children, the drink was similar to a cold version of hot chocolate, mixed in a shaker with cold water and ice.

While taking a break from work, Dimitris Vakondios found himself without any hot water to make his classic Nescafé coffee.

Instead, he tried adding the coffee to a shaker with cold water and ice.

And thus, the first frappé (meaning “shaken” or “stirred”) came into existence.

It has gone from strength to strength throughout the decades to become one of America’s most popular drinks today.

First marketed in the 1980s and immensely popular on the menus of coffee shops by the 1990s, the frappé has been adopted as Greece’s national coffee and has become one of America’s go-to beverages.

[makanan-wibu01]

Dalgona coffee Dalgona Coffee memang sedang mencuri banyak perhatian karena keunikan dari penampilannya. Ketimbang menggunakan whipped cream seperti milkshake atau frappé, minuman yang satu ini justru menggunakan limpahan whipped coffee di atasnya. Bahan-bahan: 2 sendok makan NESCAFÉ Classic 2 sendok makan gula putih 125 ml susu cair 1 gelas es batu Cara Membuat: Masukkan NESCAFÉ Classic dan gula ke dalam mangkuk kecil, lalu tambahkan air panas sebanyak 2 sendok makan. Aduk hingga mengembang dan menjadi whipped coffee. Tuangkan susu cair ke dalam gelas dan masukkan es batu sesuai selera. Tuangkan whipped coffee yang telah kamu buat sebelumnya. Dalgona Coffee kamu siap untuk dinikmati bareng orang tersayang!

[kateslife15]

Σαν σήμερα...14/09/1957 Ξεκινά η αυτοκρατορία του εθνικού μας καφέ! Του Φραπέ!!! Ο διάσημος φραπέ -από το γαλλικό frappé που σημαίνει χτυπημένος-, δημιουργήθηκε για πρώτη φορά πριν από 60 χρόνια, το 1957, στη Θεσσαλονίκη, κατά τη διάρκεια της 22ης Διεθνούς Έκθεσης. Η “πατέντα” ανήκει στον Δημήτρη Βακόνδιο, υπάλληλο στο περίπτερο της Nestlé στην έκθεση και λάτρη του ζεστού στιγμιαίου καφέ Nescafé. Όταν ο Δημήτρης Βακόνδιος συνειδητοποίησε ότι δεν είχε ζεστό νερό για να φτιάξει τον καφέ του αποφάσισε να αυτοσχεδιάσει και έτσι, έβαλε δύο κουταλιές Nescafé σε ένα σέικερ, πρόσθεσε κρύο νερό το κούνησε για να ομογενοποιηθεί και έτσι ανακαλύφθηκε ο φραπέ! Μετά από χρόνια δήλωνε ότι δε μπορούσε να συνειδητοποιήσει πως ένα απλό πείραμα τον οδήγησε στην εφεύρεση του διασημότερου ροφήματος στην Ελλάδα. Info: Ο φραπέ είναι ελληνικής επινόησης αφρώδης κρύος καφές. Τα βασικά συστατικά του είναι στιγμιαίος καφές και νερό, ενώ προαιρετικά προστίθενται ζάχαρη ή και γάλα. Στη Γαλλία frappé λέγεται ένα παγωμένο ρόφημα, που παρασκευάζεται επίσης χτυπώντας το σε σέικερ, αλλά από γάλα ή χυμό φρούτων χωρίς καφέ και δεν έχει σχέση με τον ελληνικό φραπέ. Στην Ελλάδα το Nesquick της Nestlé λανσαρίστηκε και ως σκόνη για ανάμειξη με κρύο γάλα και χτύπημα σε σέικερ, με την ονομασία Nesquick Φραπέ. #triptopast🔙 #triptopast #liketoday #todayinhistory #didyouknowfacts #didyouknowthat #diduknow #didyouknowfact #didyouknow #nesquik #nesquick #nesquik😍 #nesquickfrappe #frappe #frappé #frappecafe #greekcoffee #greekcoffe #greekcofee #greekfrappe #greekfrappé #newpost #newblogpost #newpost❤ #followmyblog newsbyzeta.blogspot.com #followmypage @xereisoti https://www.instagram.com/p/CFHWegWFhRY/?igshid=lzpe9oq4vvms

[brendonfernandez]

How the Greeks do iced coffee: a Frappé. Nescafé, shaken up, apparently. There’s no milk in this, just black coffee. The story goes, it was invented in the 40s. Pre-Starbucks. Yum. (at Greek Taverna Manolo) https://www.instagram.com/p/Bzfoq8uHMSK/?igshid=hla2dbzyymnc

[coffeenewstom]

München griechisch: Bäckerei Konditorei Palios

Im Münchner Stadtteil Milbertshofen gibt es in der Schleißheimer Straße zwischen Lerchenauer Straße und Petuelring linker Hand eine Bäckerei, wie sie griechischer gar nicht sein kann. Das ist kein Zufall, stammt die Famile Palios, die dieses Geschäft betreibt, nicht nur aus Griechenland, sondern sogar aus Iraklio auf Kreta. Von außen eher unscheinbar, aber innen ist die mediterrane Bäckerei und…

[visiononion28-blog]

Hello, Frappés: How to Make the Frothy Iced Coffee Drink

[Photographs: Vicky Wasik]

Because I’m in the business of making tasty food, it’s also assumed that I’m picky about beverages—after all, good food and drink go hand in hand. But the truth is I always stick to cheap well whiskey, I won’t ever turn my nose up to a frosty box of wine, and I was born and raised on instant coffee. This horrifies most people I know, but with nearly 50 percent of the world’s coffee crop ultimately being turned into the instant stuff, I know I can’t be alone.

On a recent trip to Greece, my suspicions were confirmed—I am definitely not alone. I couldn’t walk down a street in Athens without stumbling over a frappé, the frothy iced coffee beverage made from spray-dried Nescafé. You know you’re in a Greek café when the table is filled with tall foamy glasses and chain-smoking old men.

A frappé is made with just instant coffee and water, with the option to add sugar and a splash of evaporated milk, and yet it has a creamy, dreamy layer of thick foam made from just these ingredients. No, you can’t just shake up any coffee into a thick and stable foam, you need the power of instant.

Obviously, the process of drying coffee concentrates its solids. When dissolved in a small amount of water, the resulting viscous solution easily traps tiny air bubbles, like a meringue. The foam is similar to the crema found on espresso, but much thicker and more stable because dissolved instant coffee is a more stable emulsion than regular brewed coffee.

How did the Greeks discover the magical properties hidden in instant coffee? According to Nescafé, it was a happy accident. At the 1957 International Trade Fair in Thessaloniki, Nescafé representative Dimitris Vcondios was demonstrating a new children's chocolate beverage that was made in a shaker. Suddenly in need of a caffeine pick me up, but with no hot water in sight, Dimitris shook up his coffee with ice and water in the shaker instead, and the frappé was born.

Although instant coffee’s been around since its invention in 1881, it didn’t become the international pantry all-star it is today until after World War II. Instant coffee was touted as a modern marvel; its saved you time and money and was always good to the last drop.

Unlike other postwar consumer preferences towards convenience foods, which have largely fallen out of fashion, the world’s love of instant coffee only continues to grow. Sales of instant coffee nearly tripled between 2000 and 2014, with almost half of the world preferring it to a freshly brewed cup.

Most instant coffee is made using the spray-dried method, wherein brewed coffee is reduced to a concentrate before spraying through an atomizer into a stream of hot air, instantly removing most of its moisture. This method is fast and cheap, however, it subjects the coffee to temperatures as high as 400°F (204°C), resulting in the loss of aromatics. Spray-dried coffee has aromas added back to it after the processing.

The other method for making instant coffee is by freeze-drying. In the freeze-drying process, brewed coffee is frozen, cut into small pieces, and placed under vacuum. The temperature is then slightly raised in two phases, converting the water to vapor without ever exceeding 40°F (4°C). Freeze-dried coffee retains more of coffee’s volatile aromas but is also more expensive and time consuming due to the multi-step processing.

Thankfully for all the instant fans out there, more and more quality options are becoming available. The cool cats at Sudden Coffee sell my favorite, a freeze-dried, fair trade, instant coffee that any kind of coffee drinker can get behind.

Frappés require some serious agitation to get fluffy, so I use a cocktail shaker or jar for shaking up the foam, but you can also go pro by using a milk frother instead.

I first add a splash of water, before a couple teaspoons of instant coffee. If using freeze-dried coffee rather that spray-dried, a touch of sugar is necessary for a stable foam. Spray-dried coffee is completely stripped of fat, so it easily froths up thick and light by itself. On the other hand, freeze-dried coffee still retains much of its oils, and needs the added viscosity sugar brings to the party for stability.

I next shake up the mix until fully dissolved before adding some ice cubes for a second shake, during which time the mixture really thickens up with foam. All that’s left is to pour the foam into a glass and top with more water and ice.

Now take a sip and relax. After all that shaking you’ve earned it.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/2018/08/how-to-make-a-frappe-foamy-iced-coffee.html

[jmuo-blog]

New Post has been published on https://jmuo.com/hello-frappes-how-to-make-the-frothy-iced-coffee/

Hello, Frappés: How to Make the Frothy Iced Coffee...

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[Photographs: Vicky Wasik]

Because I’m in the business of making tasty food, it’s also assumed that I’m picky about beverages—after all, good food and drink go hand in hand. But the truth is I always stick to cheap well whiskey, I won’t ever turn my nose up to a frosty box of wine, and I was born and raised on instant coffee. This horrifies most people I know, but with nearly 50 percent of the world’s coffee crop ultimately being turned into the instant stuff, I know I can’t be alone.

On a recent trip to Greece, my suspicions were confirmed—I am definitely not alone. I couldn’t walk down a street in Athens without stumbling over a frappé, the frothy iced coffee beverage made from spray-dried Nescafé. You know you’re in a Greek café when the table is filled with tall foamy glasses and chain-smoking old men.

What is a Greek Frappé?

A frappé is made with just instant coffee and water, with the option to add sugar and a splash of evaporated milk, and yet it has a creamy, dreamy layer of thick foam made from just these ingredients. No, you can’t just shake up any coffee into a thick and stable foam, you need the power of instant.

Obviously, the process of drying coffee concentrates its solids. When dissolved in a small amount of water, the resulting viscous solution easily traps tiny air bubbles, like a meringue. The foam is similar to the crema found on espresso, but much thicker and more stable because dissolved instant coffee is a more stable emulsion than regular brewed coffee.

How did the Greeks discover the magical properties hidden in instant coffee? According to Nescafé, it was a happy accident. At the t, Nescafé representative Dimitris Vcondios was demonstrating a new children’s chocolate beverage that was made in a shaker. Suddenly in need of a caffeine pick me up, but with no hot water in sight, Dimitris shook up his coffee with ice and water in the shaker instead, and the frappé was born.

What is Instant Coffee?

Although instant coffee’s been around since its invention in 1881, it didn’t become the international pantry all-star it is today until after World War II. Instant coffee was touted as a modern marvel; its saved you time and money and was always good to the last drop.

Unlike other postwar consumer preferences towards convenience foods, which have largely fallen out of fashion, the world’s love of instant coffee only continues to grow. Sales of instant coffee nearly tripled between 2000 and 2014, with almost half of the world preferring it to a freshly brewed cup.

Most instant coffee is made using the spray-dried method, wherein brewed coffee is reduced to a concentrate before spraying through an atomizer into a stream of hot air, instantly removing most of its moisture. This method is fast and cheap, however, it subjects the coffee to temperatures as high as 400°F (204°C), resulting in the loss of aromatics. Spray-dried coffee has aromas added back to it after the processing.

The other method for making instant coffee is by freeze-drying. In the freeze-drying process, brewed coffee is frozen, cut into small pieces, and placed under vacuum. The temperature is then slightly raised in two phases, converting the water to vapor without ever exceeding 40°F (4°C). Freeze-dried coffee retains more of coffee’s volatile aromas but is also more expensive and time consuming due to the multi-step processing.

Thankfully for all the instant fans out there, more and more quality options are becoming available. The cool cats at Sudden Coffee sell my favorite, a freeze-dried, fair trade, instant coffee that any kind of coffee drinker can get behind.

How to Make a Frappé

Frappés require some serious agitation to get fluffy, so I use a cocktail shaker or jar for shaking up the foam, but you can also go pro by using a milk frother instead.

I first add a splash of water, before a couple teaspoons of instant coffee. If using freeze-dried coffee rather that spray-dried, a touch of sugar is necessary for a stable foam. Spray-dried coffee is completely stripped of fat, so it easily froths up thick and light by itself. On the other hand, freeze-dried coffee still retains much of its oils, and needs the added viscosity sugar brings to the party for stability.

I next shake up the mix until fully dissolved before adding some ice cubes for a second shake, during which time the mixture really thickens up with foam. All that’s left is to pour the foam into a glass and top with more water and ice.

Now take a sip and relax. After all that shaking you’ve earned it.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

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[paraponarodou]

Με πλάνα από την Κάλυμνο η νέα διαφήμιση της Nescafé Frappé (video)

http://dlvr.it/QYQ9K2

[ri-sk9-blog]

Study buddy! #lawschool #happylife #desparatetimes #frappuccino (at Saint Paul, Minnesota)

If you're interested in making a frappé at home, here's how:

Things you need:

(1) 1 tsp instant coffee (I use Nescafé); (2) 4 tsp sugar (you can adjust it to your liking); (3) 1/2 cup to 3/4 cup of milk (depending on your blender); (4) 4 ice cubes; (5) 2-4 cubes of chocolate (again, adjust it according to your taste or replace it with chocolate syrup); (6) A cup to pour your drink in;

Process:

Just add everything in a blender (I use a magic bullet blender) and blend till everything is well incorporated and the ice is completely crushed. When you pour your drink out, you should be able to see foam on the top. Have fun without spending too much cause we all know, school is expensive and you gotta save every chance you get! <3 xoxo