Coffee frappé (blended)

Applies to: a cold blended coffee drink of espresso, a little sweetener, cold milk, and ice, blended to a velvet-smooth, spoon-resistant body.

1. Load liquids first: pour the cold milk into the blender jar, then add the espresso.
2. Liquid first keeps the blade clear and stops the ice from binding around it and stalling the motor.
3. Add the sweetener next, measured to the recipe spec.
4. Sugar or syrup measured on a scale or by pump count — an eyeballed pour is the top cause of an inconsistent drink.
5. Add the weighed ice last, on top of the liquids.
6. Ice portioned by weight against the recipe (roughly 150–200 g for a single serve) sets a repeatable body and dilution.
7. Blend in short pulses first to break the ice, then run continuous on high until the sound smooths out and the whirlpool closes.
8. Blend until no ice shards remain and the mixture pours like a thick shake — a closed whirlpool means the ice is fully broken down.
9. Check the body: it should hold a soft peak and resist a spoon, not run thin or stay slushy.
10. Too thin — add a little ice and re-pulse; too stiff — add a splash of cold milk. Adjust before pouring, never after.
11. Pour into the chilled glass, top with whipped cream if specified, and serve immediately with a wide straw.
12. A blended frappé begins separating and melting within minutes — serve straight away rather than holding it.