Michalis Dimitrakopoulos

Elevating the Iced Coffee Experience In the heart of Athens, coffee is more than a beverage; it is a cultural cornerstone. The Greek Freddo represents a sophisticated evolution of iced coffee, moving past the instant coffee origins of the frapp
to embrace the nuance of specialty espresso. This guide explores the meticulous techniques used at The Rabbit Punch by champion barista Michalis Dimitrakopoulos to create three distinct cold signatures: the Freddo Espresso, Freddo Cappuccino, and the Freddo Flat White. Tools and Materials for the Craft To achieve the signature texture, you must have the right equipment. You will need a high-quality espresso machine, a specialized milk mixer (a drink mixer with specific propeller attachments), and heavy glassware. For ingredients, source fresh specialty beans and full-fat milk (3.5% fat) to ensure a rich, creamy mouthfeel that stands up to dilution. Step-by-Step Instructions The Freddo Espresso 1. Pull a double shot of espresso (19-20g in, 40-42g out). 2. If using sugar, add it to the hot espresso immediately to dissolve. 3. Place the espresso into a mixing tin with two ice cubes. 4. Use a single-propeller mixer to aerate the coffee until a thin, stable foam forms. 5. Strain or pour over a glass packed with fresh ice. The Freddo Cappuccino 1. Prepare the Freddo Espresso base as described above. 2. In a separate tin, take cold, full-fat milk and use a multi-propeller mixer to create a thick, glossy foam. 3. Gently layer the milk foam over the iced espresso base. The goal is a sharp visual separation between the dark coffee and white foam. The Freddo Flat White 1. Pull a shorter double shot (19-20g in, 30g out) for a more intense flavor profile. 2. Mix the espresso with ice for an extended period until it reaches a highly foamy consistency. 3. Pour cold, un-frothed full-fat milk into the bottom of a glass. 4. Top the milk with the whipped espresso foam. This drink is served without ice in the glass to prevent the flavor from thinning as you drink. Tips for Perfection Texture is everything. Use the single-propeller mixer for coffee to avoid excessive, bubbly foam; save the aggressive multi-propeller for the milk. Always add sugar while the espresso is piping hot. Cold liquids do not dissolve crystals, leading to a gritty, unbalanced drink. Finally, use large, solid ice cubes to maintain the temperature without immediate melting. The Result: A Gastronomical Refreshment When executed with precision, these drinks offer the full aromatic profile of a hot espresso with a refreshing, silky finish. You gain a drink that respects the bean's origin while providing a luxurious, tactile experience perfect for warmer climates.