There are so many takes on Caffe Freddo, too, depending on where you are (Italy, Greece , Canada, the States). The espresso-based Freddo in a tall glass was a trendy alternative to the Greek Nescafé Frappe in Greece a while back, so then Greek coffee shops in Toronto started offering Freddos, which were different from Italian coffee shop in Toronto Freddos…
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In late 70s Italy, caffe freddo was a standard. Bars slung the used grounds from espressos into a 5 gallon bucket, added water and let molder overnight. Strain, sweeten and prego.
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Ah, okay, @pilgrim. I haven’t had that type.
The Greek Caffe Freddo is a different beast, born in the 90s. Made with fresh espresso.
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Probably a touch of each. “Boys will be boys.” Yeah, I got a jail full of those boys.
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