Frappe

In Cyprus, summer is practically a year-round affair—and nothing captures its easygoing, sun-soaked rhythm like the Cyprus frappé. It’s more than a cold coffee drink. It’s a symbol of parea (togetherness), of lazy afternoons at the beach, and long conversations in shaded village courtyards. Born from humble ingredients, the Cyprus frappé has become an essential part of daily life—cool, frothy, and deeply rooted in local culture.

What is a Cyprus Frappé?

The Cyprus frappé is a cold, frothy iced coffee made with instant coffee (usually Nescafé), cold water, sugar (to taste), and optionally milk. It's vigorously shaken or whipped to create a signature foam that sits proudly at the top of the glass. Served over ice, it's both a caffeine fix and a cooling companion during the island’s hot and humid days.

Unlike espresso-based iced coffees, the Cyprus frappé is made exclusively with instant coffee, giving it a bold, slightly bitter profile that pairs well with the added sugar or milk.

A Regional Adaptation

Though the origin of the frappé traces back to Greece in 1957, it quickly took root in Cyprus—adopted, adapted, and embraced to the point that it's now considered a staple of Cypriot café culture. Today, you’ll find Cypriots from all generations sipping frappés at seaside cafés, in the city center, or even in the middle of a game of tavli (backgammon).

Over time, the Cyprus frappé has developed subtle differences from its Greek cousin—mainly in how it's served and the local preferences for sweetness and texture.

How to Make a Cyprus Frappé

The process is simple but sacred. Here’s how to make one the Cypriot way.

Ingredients:

• 1–2 teaspoons instant coffee (typically Nescafé Classic)
• Sugar (optional, depending on your taste):
• Sketos (no sugar)
• Metrios (medium sweet)
• Glykos (sweet)
• A splash of cold water (for frothing)
• Ice cubes
• More cold water (to top off)
• Optional: evaporated milk, regular milk, or plant-based milk

Instructions:

1. Add the coffee, sugar (if using), and a little cold water to a shaker, blender, or milk frother.
2. Shake or whisk vigorously until a thick, foamy crema forms.
3. Pour the foam into a tall glass.
4. Add a few ice cubes.
5. Top up with cold water and milk, if desired.
6. Serve with a long straw and take your time—it’s meant to be enjoyed slowly.

Variations Loved in Cyprus

While the classic is always a winner, Cypriots have their own favorite ways to personalize the frappé:

• With evaporated milk – A creamy touch that's deeply nostalgic for many Cypriots.
• Without sugar – For those who love the pure, strong coffee taste.
• "Milo me gala" style – Half frappé, half milkshake vibe.
• Vegan twist – Almond, oat, or soy milk for a modern take.

Some cafés even top it off with a sprinkle of cinnamon or a splash of flavored syrup—but purists tend to prefer it traditional.

A Way of Life

In Cyprus, the frappé isn’t just a drink—it’s a social cue. Ordering a frappé means you’re planning to stay a while. It’s often part of a ritual: sitting at the kafenio, catching up on news, playing cards, or simply watching the world go by. It’s common to nurse a frappé for an hour or more.

Unlike takeaway coffee culture in other parts of the world, the frappé in Cyprus is about slowing down, being present, and enjoying good company (or peaceful solitude).

Though it's most associated with summer, many Cypriots enjoy frappé all year round. Its simplicity and low cost make it perfect for home preparation, even during colder months—some even make a hot version for winter, minus the ice but with the same foamy magic.

If you’ve never tried one before, making a Cyprus frappé at home is a small but satisfying way to transport yourself to the Mediterranean—no passport required.

The Cyprus frappé is a humble drink with a powerful cultural presence. It reflects the island’s values: simplicity, hospitality, conversation, and community. Whether you’re sipping one at a beach bar in Larnaca, a café in Nicosia, or your own balcony at home, you're taking part in a cherished tradition that unites generations.

So grab a tall glass, get that foam just right, and enjoy a moment of slow, Cypriot-style coffee bliss. Because here, coffee isn’t rushed—it’s lived.