I think that they way we do these iced coffees to greece is completely different with other countries. The result is also very different and the taste is much better.
You first shot a double espresso
You shake-(mixer-frother) this espresso with as much sugar you want . 1-2 sec(not required)
You shake the espresso then with an ice cube . 3-4 sec
You break ice ( like mojito ) and fill a water glass to half
You pour this mixture to the tall glass
You put in a shaker 1-2 icecubes and 300-350 ml zero fat milk
You shake this for 2-3 min to make foam milk (cold)
You pour this until to fill the glass
Thats a fredo cappuccino
When i say shake i mean with this : an electrical shaker like this [ http://www.youtube.com/watch?v=Tf3hATfk...re=related
] , with this you can make frape (iced coffee),you call it frother-mixer.If you make this with a classic shaker(martini) the texture of the espresso or the milk is completely different,its not what we want.
Thats the way we make fredo cappuccino. The fredo espresso is the same concept without the frothed milk. Italians make also fredo with another way that i dont know and we have also some other kind of fredos except this.
here is some more greek videos [ http://www.zoo.gr/tvplayer/39143
I am waiting your questions