National Frappe Day is observed annually on October 7. This day honors a versatile drink with numerous variables and flavors to suit everyone. Frappes typically are blended drinks made with either coffee or espresso and topped with whipped cream.
- 1848 – The word frappe first appeared in the 1848 edition of the American English Dictionary and is derived from the French word frappe meaning “to Chill.”
- 1890s – Recipes for coffee frappes can be found in the late 1890s.
- 1950s – A hallmark of Greek coffee culture from the 1950s onwards, the humbly delicious frappe has earned a yearly celebration. The frappe is distinguished by being one of the few beverages improved by the use of instant coffee!
- 1957 – The frappe was introduced to the world at the 1957 International Trade Fair in Thessaloniki, Greece.
- 1957 – First Starbucks coffee house opens at Pike’s Place in Seattle, Washington
- 1980s – The frappe was first sold in retail in the U.S. by a small Boston-based chain, Coffee Connection, in the mid-1980s.
- 1994 – Coffee Connection shop owner George Howell invents the Frappuccino in Boston, Massachusetts, and trademarks the name Frappuccino, a name play on beloved international coffee favorites – the Greek frappé and Italian cappuccino.
- 1994 – Howard Schultz buys George Howell’s Coffee Connection stores, changes the Frappuccino recipe, and renames all the stores to Starbucks.
- 1995 – The frappe gained national popularity in 1995 when large retail chains started serving blended, frozen coffee beverages.
- Authentic Greek frappé is a foam-covered iced coffee drink made from instant coffee.
- The frappe was created by a tired Nestlé sales representative at the Thessaloniki Trade Fair, who was beset by caffeine cravings. He took some instant coffee, cold water, ice, milk, and shook his way to an internationally enjoyed drink.
- There’s a surprising amount of science behind the frappe’s froth. Spray-dried instant coffee and its lower oil content are the key to creating long-lasting bubbles. Freeze-dried instant coffee won’t cut it. The next time you complain that you can’t get a good coffee anywhere in a country, you might just be right!
- Consumers have been customizing unique frappes since their inception, with trendy recipes such as the Absinthe frappe, popular in New Orleans.
- The frappe is loved internationally with regional variations like: Adzuki (red bean) Frap in Japan, Dulce de Leche Frap in Argentina and the Coffee Jelly Frap in the Philippines.
- The frappe is a milk-based drink that often works well with lighter, blonder roasts. It is therefore recommended that you use lightly roasted coffee beans and avoid mixes that have been roasted for long periods of time.
- For optimal results, it is recommended to use coarsely ground coffee beans.
- A frappe has the lowest quantity of caffeine of the majority of coffees.
- In Vietnam, frappes sometimes include condensed milk and egg yolk for a rich, custard-like texture.
- In Japan, some cafés sprinkle matcha powder or chocolate shavings on top for added flavor.
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