Greeks are about as serious about their coffee as the Italians are. It’s a culture with a weird combination of Turkish / Balkan coffee and espresso, and third-wave coffee roasters and coffee shops are right around the corner from old-school coffee roasters with giant vats set up right out on the sidewalk.
We figured out freddo espresso last year when I saw someone order one in a shop of Lefkada (and then watched the barista make it). Basically what happens is the barista pulls a shot of espresso into a cup with a little sugar, adds a couple ice cubes, then puts the cup onto a milkshake blender. The blender froths up the espresso, the ice cubes melt and dilute it a little bit, and then the result is poured over more ice.
Definitely a delicious milk-free coffee option, especially in cafes or coffee chains that don’t always have cold brew available, especially in the winter.
(and the best part is, it usually only costs about two bucks)