The Secret Behind Perfect Frappe Every Time It’s hard to imagine a modern café menu without the frappe — that icy, creamy, and refreshing drink that bridges the gap between coffee and dessert. But have you ever wondered where the frappe came from, why it became so popular, and how to master the art of making it? A Quick Dive into Frappe History The word "frappe" comes from the French word frapper, meaning "to strike" or "to chill." But the drink we know today was born by accident in Greece in 1957. During the Thessaloniki International Fair, a Nestlé representative mixed instant coffee, sugar, and water in a shaker — and the original Greek frappe was born. With its foamy top and refreshing chill, it quickly became a summer staple. Fast forward a few decades, and the frappe evolved. The modern version — often blended with ice, milk, and flavored syrups — gained global popularity through coffee chains, becoming a favorite in cafes from Los Angeles to Riyadh. Why Has the Frappe Stayed So Popular? Customizable: Coffee or no coffee, sweet or strong, dairy or non-dairy — there’s a version for everyone. Instagrammable: It’s visually appealing with layers, textures, and toppings. All-Season Appeal: Cold enough for summer, but indulgent enough to be enjoyed year-round. Quick to Make: Ideal for fast-paced service environments like cafes and cloud kitchens. Mastering the Modern Frappe If you're in the food and beverage industry, here’s how to elevate your frappe game: 1. Balance is EverythingUse the right ratio of ice, liquid, and sweetener. A good frappe should be thick but drinkable, flavorful but not overpowering. 2. Don’t Skip on TechniqueStart blending on low to crush the ice, then increase to smooth out the mix. Too much blending = watery results. 3. Quality Ingredients = Quality FrappeFrom the powder or base you use, to the type of milk or alternative, quality makes a huge difference in taste and texture. 4. Flavor It Your WayClassic coffee is a go-to, but don’t hesitate to offer unique flavors like pi