Espresso Diaries

It's no surprise I'm a coffee addict, and I've tried virtually every place near and far around Drexel's campus. Usually I make coffee everyday at home with my Nespresso machine (always a double shot pod, brewed over cinnamon and brown sugar, shaken with ice, and topped with oat milk and creamer), but I love to treat myself at any of the spots on campus. So, where do I get the best espresso? My favorite is the new spot on Lancaster and 35th Street, Madis. I always get an iced latte with oat milk, one pump of hazelnut syrup, and one pump of sugar. They also have great pastries and the perfect spot to do homework on a busy day. If you read my last post about freddos and Greek coffee, you'll want to hit up Greek From Greece (gfg), the cafe that used to be Drexel Pizza by the dorms. They have the drinks I mentioned in that post, as well as frappes, which are equally as delicious. They even have Greek finger foods and other brands you'll find in Greece, like juice, sn...

I come from a Greek culture, and coffee is basically as much of a necessity as water is. I'm currently back home in Greece, in a small island close to Turkey called Karpathos. The second I walk off the plane and touch Greek soil, I run to the nearest coffee spot and get our delicacy: a Freddo espresso or cappuccino. So...what is a freddo? Freddo is an espresso beverage popular in Greece, created in the 1990s, and has become a favorite among locals and tourists alike. It is a double shot of espresso, blended in a frappe frother, poured over ice, and topped with foamed milk. I typically ask for mine sweet, so they'll add a bit of sugar, as well. Greeks have obsessed over this beverage so much, we have even taught our local Starbucks baristas how to make it! If you can get your hands on a Freddo, I highly recommend. If you want to order in Greek, this is how you'll ask for it: Sweet with sugar: freddo espresso gliko No sugar: freddo espresso sketo Somewhere in the middle of sw...