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Cafe Frappe!
610 Jersey Ave,
New Brunswick N J
 08901

Phone:(732) 545 1250 
Fax:(732) 545 6512

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A little history……….

  Frappé dates back to the 1957 were at the International Trade Fair in Thessaloniki, Greece The representative of the Nestlé company, Yannis Dritsas, was exhibiting a new product for children, a chocolate beverage produced instantly by mixing it with milk and shaking it in a shaker. An Employee was looking for an easy way to have his usual instant coffee during his break but he could not find any hot water, (probably because he was partying the night before… J),  so he mixed the coffee with cold water using the  shaker.

This improvised experiment established this popular beverage. Frappé has been marketed chiefly by Nestlé and is the most popular coffee drink in Greece, since then it has become very popular in other parts of Europe and Asia. Frappé is now consumed in Albania, the Republic of Macedonia, Thailand, Malaysia, Indonesia, parts of Turkey, Ukraine, Poland Romania and the United Kingdom. In recent years Balkan immigrants in Greece have taken frappé to their homelands, where it has been adopted with some differences. In Bulgaria, Coca-cola is sometimes used instead of water (possibly the inspiration for Coca-Cola Blāk ), in Denmark, cold milk is often used instead of tap water, and in Serbia, ice-cream is added.

So what is Frappé?

The spray-dried instant coffee contains nearly no oil, just tiny particles (coffee solids), some molecules responsible for flavor and taste, and of course caffeine. When dissolved, spray-dried coffee forms a simpler and more stable colloid relative to traditionally brewed coffee. This enables creation of the characteristic thick frothy layer at the top of the coffee. This layer appears similar to crema, the foam found in espresso, but is much thicker and the composition is different. It can be characterized mainly as a three phase colloid where tiny bubbles are held together by the coffee solids. The absence of oil (or the significantly lower oil content) makes the system more stable and the bubbles do not collapse with the same ease as in crema. Soon after the foam is created, a process of thickening takes place where water molecules are constantly pushed out of the frothy mixture. The bubbles come very close together and the foam almost solidifies. This process can take somewhere between 2 to 10 minutes and depends strongly on the agitation process during mixing. When almost all the water is pushed out, the bubbles have come so close together that they will slowly start to coalescence and create bigger bubbles.

At this point the presence of oil (a hydrophobic agent) can significantly accelerate the collapsing process, resulting in the creation of  50 mm) of foam.

Frappe is a very robust, flavorful, refreshing, drink with a generous amount of caffeine it has a very creamy texture, It’s nothing like cold coffee at all, it’s more like a coffee milkshake, and is meant to be sipped slowly as the foam is gently stirred in to the mix. It should be served with equal parts of coffee and sugar for “regular” and double the amount of sugar for “sweet” (sweeteners _although they could be added later_ do not dissolve properly and have traditionally been mixed in the coffee while it’s being made)

Other flavors can be added such as coffee Flavored Syrups, Chocolate Syrup, and even Ice Cream.

Source -Wikipedia