Nescafe Classic Frappé 50g — the original Greek iced coffee vibe
This 50g tin is your go-to for Greek frappé—the iconic iced coffee loved across Greece & Cyprus. With 100% instant coffee, it’s easy to shake up a glass with rich foam and bright, bold flavour, whether you like it sketo, metrio, or glyko.
How to make an authentic Greek Frappé
Add 1–2 tsp instant coffee, sugar to taste, and ~30 ml cold water to a shaker or frother.
Shake/whip 20–30 sec until the foam turns light and creamy.
Pour over ice, top with cold water; add milk if you like. Enjoy with a straw.
A quick origin story
The frappé was invented in 1957 in Thessaloniki—a happy accident by a NESCAFÉ representative that became a summer ritual.
Ingredients (brand/retail declaration)
Ingredients: 100% instant coffee. (Always check your on-pack label for the official line.)
Nutrition Facts (typical values, per 100 g powder)
Energy 484 kJ / 118 kcal • Fat 0.2 g (Sat 0.1 g) • Carbohydrates 3.1 g (Sugars 3.1 g) • Dietary fibre 34.1 g • Protein 7.8 g • Salt 0.1–0.25 g
(Values can vary by market; use your on-pack table as source of truth.)
Pair with Petit Beurre or loukoumi for a café-style moment at home.
Internal links: Shipping details on Delivery. Read more coffee stories in our Magazine.
FAQ
Q1: What is Nescafe Classic Frappé 50g?
A: A 100% instant coffee tin designed for making Greek-style iced frappé at home.
Q2: How do I get thick foam?
A: Use very cold water and shake/whip 20–30 sec before adding ice and topping with cold water/milk.
Q3: Hot or iced?
A: Both work. It’s famous for iced frappé, but you can also prepare it hot.
Q4: What are the ingredients?
A: 100% instant coffee.
Q5: Typical nutrition per 100 g (powder)?
A: About 118 kcal, 0.2 g fat, 3.1 g carbs, 7.8 g protein, 0.1–0.25 g salt; check your pack for exact values.
Q6: What’s the frappé origin?
A: Invented in 1957 at the Thessaloniki International Fair by a NESCAFÉ rep.
Q7: Does it contain sugar or milk powder?
A: No—pure instant coffee. Add sugar/milk only if you like.
Q8: How many drinks from 50 g?
A: Roughly 12–15 frappés depending on how strong you make it.
Q9: Storage advice
A: Store cool & dry; reseal to keep aroma.
Q10: Can I use a handheld frother instead of a shaker?
A: Yes—frother or shaker both work; aim for 20–30 sec to build foam.
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Nikos A., Germany –
⭐⭐⭐⭐⭐ “Classic Greek summer in a glass.”
“Dense foam every time. Iced, a little milk, sit on the balcony—perfect.” — Nikos A., Germany
Anna M., Netherlands –
⭐⭐⭐⭐⭐ “Easy, fast, consistent.”
“One teaspoon, cold water, shake—done. Great flavour, zero fuss.” — Anna M., Netherlands