Part 2: Variations of Frappe

Sun Shan
Sun Shan
Jun 20, 2018 · 3 min read

In our last post we made Frappe using instant coffee. This time I made it using espresso and filter kaapi.

Frappe using Espresso

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Froth using espresso

I made two frappe’s using espresso.

For the first frappe I used a double shot of hot espresso (60ml). I blended the espresso with two table spoons of sugar in a shaker. I got less froth than I was expecting, instead of 1/2 glass only 1/4th of froth for a 250 ml glass . I added four ice cubes and a dash of milk. The frappe tasted good, with the hint of nuts.

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Espresso made with frappe

For the second frappe, I cooled down the espresso. I wanted to check whether a cold espresso would produce more froth. I blended the espresso with two table spoons of sugar in a shaker. I got the same amount of froth ( 1/4th of glass). After adding ice and milk frappe tasted same as above.

Frappe using kaapi

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Froth using kaapi
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Kaapi frappe

I brewed kaapi concentrate using the earlier recipe. I mixed concentrate and sugar (two table spoons) in the shaker. It gave me more froth, more than half of the 250ml glass. I added four ice cubes and a dash of milk (30 to 60ml). Frappe tasted good, with the hints of chocolate.

Difference between instant coffee, espresso and kaapi espresso

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Frappe made with different coffee base
  1. Classic frappe is the fastest to make. You can make it on the go. One does not require hot water or ground coffee. It also gives the maximum froth.
  2. Espresso frappe is the most difficult to make, as it requires skill to pull the right shot. Though, it is distinct, as it has the most complex flavour compounds.
  3. Kaapi frappe the middle path. It has the freshness of coffee and the froth of classic frappe. It can be as fast as classic frappe, if you use refrigerated concentrate.

Our verdict

We prefer kaapi frappe. It is not just fresh, it’s economical as well. Also, older kids and elders at home would love this coffee.

The Kaapi Project

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