Types of coffee syrups. How to choose the right one. How and how much to add to coffee

The taste of freshly brewed natural coffee is self-sufficient, but even ardent adherents of the classic version sometimes prefer to diversify the taste of the drink. For this, various syrups are used - they can be purchased ready-made or prepared independently. Toppings were first added to coffee in coffee shops in Europe and America in the mid-twentieth century. Nowadays, fruit, nut, spice-flavored and even ready-made desserts are popular. By adding different syrups to your usual coffee, you can discover your favorite drink in a new way every time.

Where to buy and how to choose a good coffee syrup

Coffee with syrup awakens new flavor nuances in the drink.
Finding syrup for coffee is easy: just visit a large supermarket and pick up a bottle with the additive. High-quality toppings are produced by such large companies as Delight, Monin, Teisseire, Pure. They offer a wide variety of flavors, so it will be difficult not to get confused. To make it easier to navigate this issue and have at least a little idea of what coffee will taste like with the addition of a certain type of syrup, you should pay attention to this point in the article.

Classic recipe

According to the traditional recipe, coffee with syrup is brewed in a Turk. To prepare it you will need:

Arabica beans;
mineral water;
syrup (any, for example caramel);
granulated sugar.

First you need to grind the coffee beans into dust. Pour 2 tablespoons of raw material into the Turk and fill it with water. Place the container on the stove. As soon as you see foam rising, reduce the heat.

When the drink is brewed, add a spoonful of your chosen liquid sweetness to it. Stir the mixture well. Coffee is drunk hot.

Caramel syrup

Caramel syrup is suitable for coffee with a pronounced bitterness and strength.
This topping has a delicate taste and light creamy notes: if you add it to coffee, the strength of this drink will soften a little. This additive traditionally accompanies coffee drinks with the addition of milk or cream.

Caramel syrup is best suited for strong pure Arabica espresso, cappuccino, latte, and cold cocktails with a coffee component. It is recommended to add this topping to a cup of freshly brewed drink.

Caramel syrup contains a lot of glucose, so it is contraindicated for those who suffer from diabetes.

Glaze with caramel syrup

Coffee recipe with caramel syrup

To prepare the drink you need to prepare:

50 ml espresso or oriental coffee;
2 teaspoons of additive;
juice squeezed from one orange.

Add syrup and juice to coffee brewed according to your favorite recipe and carefully mix the ingredients.

What syrups are added to coffee?

The tradition of adding syrup to coffee and cocktails based on it appeared in the second half of the twentieth century, in American and European coffee shops. At first they decorated complex drinks - lattes, coffee with ice cream - and then they began to pour a sweet, viscous additive into espresso.

All syrups can be divided into several main flavor groups.

With a taste of fruits and berries (banana, strawberry, raspberry, apple)
With dessert flavors (ginger cake, tiramisu, chocolate)
With nut flavor (almond, macadamia nut)
With a hint of spices (vanilla, cinnamon)

Among the syrups there are leaders, which are certainly popular as toppings. Let's meet the champions of demand.

Walnut

A frequent guest in sweet cocktails, it reduces cloying and enhances the coffee note.

In natural espresso it is used to emphasize the nutty aftertaste.

The nutty aroma pairs well with South American blends and pure Arabica beans, accentuating the fruity acidity that characterizes these varieties.

Cooking steps

Ice
A shot of strong espresso or Turkish coffee (50 milligrams)
1 tablespoon nut syrup

If you have a shaker on hand, put ice in it, pour in coffee, then syrup, shake the mixture. You can do without a shaker by mixing finely crushed ice and other ingredients.

This cold cocktail will perfectly invigorate you on a hot summer morning.

Caramel

It has a delicate taste with light creamy notes, so it is often taken to soften a strong drink, as well as as a topping for coffee cocktails.

The caramel flavor is a classic addition to coffee with milk, cappuccino and pure Arabica espresso, as well as coffee with fruit juice.

How to cook?

A serving of espresso or oriental coffee – 50 ml
Caramel syrup – 2 teaspoons
Freshly squeezed juice from one orange

Brew the drink according to your favorite recipe, add caramel syrup to a cup, stir and pour in orange juice. Serve with hot croissants or fresh muffins. A good option for a morning meal.

Vanilla

Sweet tooths really like it. It has a delicate, subtle bouquet and pronounced sweetness. It softens the strength and bitterness of coffee well, gently preserving the taste. Therefore, it is combined with strong and bitter varieties of grains. The aroma of vanilla masks the bright sourness, so it harmonizes perfectly with Arabica.

Thanks to its delicate flavor, the topping complements coffee with milk and ice cream well.

Cooking method

Turkish coffee – 80 ml
Cold milk – 4 tablespoons
Vanilla syrup – 4 tablespoons

Brew a portion of coffee and let it cool. Pour syrup, milk into a tall glass or cup, and then chilled coffee in a thin stream. You can drink through a straw.

Chocolate

Chocolate is coffee's best friend; they form a harmonious combination. Therefore, chocolate syrup is added to further reveal the bouquet of a natural drink or to give new expressiveness to coffee cocktails. Chocolate aroma often accompanies coffee recipes with cognac, liqueur or other strong alcohol.

How to cook?

Oriental coffee – 100 ml
Milk – 50 ml
Chocolate syrup – 4 tablespoons
Ice cream (seal) – 2 tablespoons

Brew coffee, heat milk. Pour them into a cup or glass along with the syrup. Place ice cream on top.

Maple syrup

The most delicious maple syrup is produced in Canada.
This additive has a specific sweetish-resinous taste. Maple syrup is ideal for strong espresso, as well as cappuccino or macchiato. You need to add topping to a cup of prepared coffee.

Maple syrup is not recommended for those who suffer from diabetes, obesity or problems with the cardiovascular system: this is due to the increased glucose content in the supplement.

At the same time, maple syrup, provided it is consumed in moderation, also has beneficial effects for the body. This topping contains antioxidants, therefore it slows down the aging process of cells and protects the body from the effects of free radicals.

Maple syrup gives coffee a delicious aroma

You can purchase syrup in specialized confectionery stores or by ordering in an online store. When choosing a product, you need to pay attention to color and consistency: real maple syrup should be transparent or translucent and have a medium degree of oiliness. Real maple syrup should not contain cloudy inclusions.

Coffee recipe with maple syrup

The following ingredients are needed:

brewed coffee – 1 cup;
maple syrup - tablespoon;
cream - to taste.

Coffee brewed in a Turk is poured into a cup and syrup is added. Since it is quite viscous, leave the spoon with the additive in the cup for 30 seconds, then stir. Add cream to the cup according to taste and desire.

Review of manufacturers of bar and cocktail syrups

Bar or cocktail syrups have become an everyday feature of any catering establishment. They increase appetite and add fundamentally new features to the traditional taste of drinks.

Any bar, cafe or restaurant uses syrups from one or another manufacturer in their work, which I would like to talk about in this article.

MONIN. The distinctive feature of this brand is its wide variety of flavors and natural origin. For the first time, the company's products were created from local fruits from the province of Bourget. The variety of syrups made it possible to conquer Paris in a very short time. The success of the brand did not end there; it began to develop raw materials of exotic origin from distant countries.

Speaking about cocktail syrups, we cannot ignore Russian products supplied under the Barinoff brand. He sells drinks:

for bars;
for restaurants and cafes;
for individuals.

Barinoff products are entry-level syrups. Coffee and dessert toppings. The main production is localized in the Moscow region. The company actively uses both local and imported raw materials, trying to keep up with foreign competitors. In any case, the processing of raw materials occurs with the greatest preservation of natural properties. But since the company is young and all the technological aspects have not yet been worked out, sometimes unpleasant incidents arise with syrups. When added to drinks, syrups can separate, and when added to milk, they curdle. Syrups also have a specific aftertaste.

Toschi and other cocktail syrups

The Tochi brand combines a whole range of syrups, including mint-mojita and caramel. The Italian company has been actively present on the world market since 1945. Initially, it simply supplied various food products, and only then came to the conclusion that it was necessary to more actively sell syrups, liqueurs and other drinks. The company consistently proves the highest quality of its products, this is confirmed by certificates and a number of industry awards. Selected natural products are what allows us to consider such syrups as one of the best offers on the Russian market.

Vedrenne is again a French brand that sells syrups for coffee, cocktails, and lemonades. Products under this brand have been produced for over 100 years. More than one generation of lovers of interesting combinations have fallen in love with this product. High-tech equipment of the production site allows you to rest assured of quality.

I would like to mention such a Russian syrup manufacturer as Spoom. Currently the company produces more than 80 types of syrups. In terms of taste and density, the syrups are not inferior to some European manufacturers at a lower price for the product.

But the undisputed leader, even in comparison with all the listed concerns, is the company Mixomania. This is an impeccable Russian supplier of syrups, highly valued by both bartenders and professional confectioners. The organization managed to create an excellent scientific, technical and research base, supply the plant with the latest equipment and attract the most experienced technologists. The syrups are based on syrups from European producers.

Syrups are completely hypoallergenic, and due to their high quality, density and compatibility with all products, many well-known brands use syrups in their drinks.

The quality of syrups was highly noted at the “Open Kitchen” master class

Nut topping

This topping allows you to reduce the cloying and enhance the “sound” of the coffee note.
Syrup with a nutty flavor emphasizes the coffee notes, and in overly sweet coffee drinks it smoothes out excessive cloying.

Hazelnut syrup goes well with pure Arabica coffee: many of them have a nutty aftertaste, which can be enhanced by this additive. The additive is also good in strong espresso.

The drink will give you that same boost of vivacity and energy that many of us so lack in the early morning.

Add topping after coffee is brewed.

It is not recommended to indulge in nut syrup if you have diabetes, a tendency to allergic reactions, or certain skin diseases (neurodermatitis, eczema).

Recipe for coffee drink with nut topping

To enjoy this treat, you need to do:

a serving (50 ml) of strong espresso;
3-5 ice cubes;
tablespoon of nut topping.

A wonderful decoration for coffee will be a pattern on the foam.
It is best to mix the ingredients using a shaker. But, if you don’t have it, you can prepare a delicious drink by hand.

Crush the ice and add it to a cup of espresso with some nut syrup added to it.

This coffee drink is better suited for hot days. In the cold season, you can simply add a tablespoon of hazelnut or walnut flavored syrup to a cup of coffee (100 ml).

Syrups in coffee: which one to choose and how much to add. Barista advises

“Add syrup?” they ask you in the coffee shop. We bet that more often than not you refuse. And you refuse just because you don’t know which of these twenty bottles to name? This article, if it doesn’t help you choose YOUR syrup for sure, will at least narrow down your search.

Narrowing down the search

The right syrup can take your coffee experience to a whole new level or completely ruin it. But how to choose it without having a professional barista as your friend who will let you try each flavor by the spoonful?

The most important thing to remember: globally there are only two types of syrups - sweet and flavoring. And these are completely different products. Moreover, the first type of syrup is simply a liquid sweetener that can also be used in the preparation of desserts and some cold drinks. It won't add much depth of flavor, but many people use this syrup instead of sugar.

But for flavoring syrups, the main thing is to give the drink a certain taste. They may or may not contain a sweet component (this is always indicated on the bottle). Flavoring syrups are divided into 4 main subgroups:

Nuts
(almonds, hazelnuts, macadamia, etc.) They enhance the coffee note, reveal fruity sourness, and in espresso they also emphasize the nutty aftertaste.
Spicy
(vanilla, cloves, cinnamon, ginger, etc.) Soften bitterness and strength and mask sourness.
Fruits and berries
(mango, raspberry, orange, strawberry, etc.) go very well with milk coffee and other syrups.
Desserts
(caramel, chocolate, cookies, etc.) emphasize the taste of coffee and slightly reduce its strength.

Combinations tested by time and coffee fans

Fans of double espresso and ristretto are advised to choose between bottles of “sweet” syrups, that is, caramel, chocolate, vanilla or pecan flavors. Even without sweetener, they are an ideal complement to bitter and tart drinks.

Fans of cappuccino or latte should pay attention to fruit and berry flavors; caramel and vanilla would also be a good match here. Espresso and mocha are perfectly complemented by nut syrups, as well as chocolate or one of the spicy ones. In addition to the basic combinations, it is worth trying unexpected syrups - salted caramel, lavender, pumpkin spice, Irish cream, etc.

And by the way, yes, syrups can be mixed. And quite daringly. We offer several options to try (and you can tell us whether they are suitable or not):

caramel, french vanilla and hazelnut (latte)
mint and chocolate (cappuccino)
apple, vanilla and caramel (latte)
cinnamon, cloves and tangerine (espresso)
peach and almond (latte)

Also, click on the word CHEAT SHEET and download a special photo to your phone so you always know what to answer the barista.

What to buy for home?

When you have thoroughly tasted different combinations and chosen your favorites, you can buy a couple of bottles of syrup to take home. There are many brands, all of them, regardless of origin, are in the same price category.

Today, the leaders in the syrup market are Torani, DaVinci and Monin. Starbucks, Jordan, Teisseire, Delight and Giffard syrups also occupy high places in the buyer ratings. In Russia, the Barinov brand competes quite successfully with them. For anyone who wants to understand which of these syrups is really worth taking, we can only advise one thing - read the reviews and try it. Very often, less popular names are no worse than their older brothers.

To correctly calculate the amount of syrup for coffee, you should start with the proportion “1 teaspoon per 50 ml of liquid”, and then increase or decrease according to your taste.

When there is too much syrup

There is, however, another opinion - that truly good coffee does not need any syrup. This mainly applies to elite varieties, the taste of which does not need to be disguised. Many professional baristas deliberately do not offer syrups to customers so that they can taste the coffee. Alexandra Marygina, a champion among baristas in the north-west of the Russian Federation, prefers to use natural sauces with the addition of cream in her signature drinks for an enveloping and silky texture of coffee: “Technologically it’s not difficult, you just need to get the hang of it... The hardest thing is to come up with combinations of flavors to flavor the cream so that to get something really interesting that goes well with coffee.”

What do you think about syrups?

Coconut syrup

Coconut syrup is a mixture of sugar syrup and milk or shavings from coconut pulp.
This additive will soften the taste of even the strongest coffee drink. Coconut syrup pairs with strong espresso. It also brings out the milky note in a latte or macchiato.

Add to a cup of prepared coffee. If coconut topping is added to a cold cocktail, then this component is added to the shaker along with the rest of the ingredients.

Coconut syrup is very sweet, so it should not be consumed if you are obese or have diabetes.

Coffee with coconut syrup - a coffee drink with a bright taste and spirit of the Caribbean islands

This additive can be found in large supermarkets, specialty confectionery stores or alcohol departments.

Recipe with coconut syrup

To prepare a delicious coffee drink with notes of tropical fruit, you need to take:

coffee (espresso or Americano) – 100 ml;
milk – 50 ml;
topping – 2 tablespoons;
ice cream - a tablespoon.

Add slightly warmed milk into a cup of coffee, and then add syrup. Place ice cream on top.

With caramel sweetener

In cold winter weather, you can treat yourself to a warming drink. Caramel coffee syrup goes great with orange juice. Citrus makes its taste more interesting, adding tropical notes.

Components:

ground robusta or arabica beans;
Orange juice;
caramel topping.

This drink is recommended to be served in a tall glass with thick walls. It is prepared in layers. The first level is syrup, the second is citrus nectar. To avoid mixing the liquids, pour them in using a knife tilted 45 degrees over the wall of the glass.

The last layer is strong espresso. You can brew it either in a coffee machine or in a Turk. The drink goes well with chocolate or lemon muffins.

Vanilla syrup

This type of syrup is very popular among those with a sweet tooth.
This topping is suitable for sour Arabica varieties, masking the sourness, as well as bitter Robusta, neutralizing excess bitterness and making the taste of the finished drink softer.

Vanilla syrup can also be combined with milk or ice cream, so it can be added to a latte or frappe.

It is recommended to add syrup to hot coffee, and only after topping, add the milk component, if necessary.

The taste is liked not only by women, but also by many men who cannot imagine life without sweet treats

Contraindications for this additive are the same as for other types of sweet syrup.

This coffee has vanilla notes

The sweetness of the vanilla in this recipe will help balance out the milk.

How much to prepare:

coffee brewed in a cezve – 80-100 ml;
vanilla syrup – 2 tablespoons;
cold milk - 4 tablespoons.

Brew coffee and let it sit for 3-5 minutes. Pour the indicated amount of vanilla syrup into a cup, then coffee. After this, add milk in a thin stream and gently mix the ingredients.

Amaretto

A drink with the addition of liqueur creates a festive mood and can be a wonderful addition to dessert.
This additive has a light taste and aroma of almonds, reminiscent of the bouquet of the famous liqueur of the same name.

The almost imperceptible bitterness of almonds complements coffee drinks with added coffee well: latte, cappuccino, macchiato. The taste of Amaretto syrup is clearly visible when added to strong espresso.

Contraindications to the use of syrup are diabetes, obesity.

High-quality Amaretto syrup has a tart almond seed taste and a light aroma. It should be transparent, with a slight golden tint. This syrup is the leader in the popularity rating.

Coffee cocktail with Amaretto is a drink for those who like to pamper themselves and enjoy a pleasant coffee-almond aroma

Coffee recipe with Amaretto syrup

For the drink you need:

brewed coffee (espresso) – 100 ml;
topping - tablespoon;
cream – 50 ml.

Add Amaretto syrup to the coffee, stir, then add cream.

Chocolate syrup

The chocolate additive is used to maximize the taste of the drink and give it a new and, at the same time, aftertaste so familiar from childhood.
This thick, viscous topping with a pronounced aroma of cocoa beans plays off the taste of traditional strong espresso or Turkish coffee.

Chocolate syrup is also used in iced coffee cocktails. For a latte, this is an amazing flavor additive.

The syrup is added to the finished hot coffee, carefully measuring the amount.

Contraindications for this product are the same as for other topping syrups.

This coffee is good to decorate with chocolate chips.

Coffee recipe with chocolate syrup

For the drink you will need the following ingredients:

strong coffee – 100 ml;
cold milk – 200 ml;
chocolate syrup - teaspoon;
creamy ice cream - a tablespoon;
chocolate – half a slice (2 cubes);
ice - 3 cubes.

Add a pre-prepared mixture of ice, ice cream, milk and syrup, thoroughly whipped in a blender, to a cup of coffee. Sprinkle the top of the drink with finely grated chocolate and garnish with a mint leaf.

Main types

Initially, the tradition of adding something else to coffee and tea, in addition to the main product, sugar and milk, appeared in North America around the eighteenth century. But it was connected not so much with the desire to experiment, but with the constant shortage of tea leaves and coffee beans, necessitating their austerity. Over time, the best options for additives became traditional for local cuisine, and already at the beginning of the 20th century, special syrups for coffee began to appear, prepared not at home, but on a commercial basis.

Europeans quickly adopted this fashion, adapting American recipes for themselves and creating completely new ones. Nowadays, primarily European manufacturers are known in the world. Popular coffee syrups are Monin (France), Varline (Russia) and a number of other companies.

Their entire range can be divided into the following key categories:

• spicy; • fruits and berries; • with nutty taste; • with the taste of desserts.

They are prepared with natural sugar or its substitutes. In the first case, the cost of the product is higher, but the quality and safety are also beyond doubt, which is traditionally important for food products. In the second, the price is lower, but the taste is less expressive. Both Monin and Varline are known for using natural ingredients in their recipes that will bring you nothing but taste pleasure.

If we talk about specific types of coffee syrups, the most popular in the world are:

• Caramel. A tasty addition to a strong drink that has a peculiar bitterness. Gives a light aroma and softening taste. Combines harmoniously with milk and cream; • Vanilla. If you are keen to explore the best popular syrups first, then start here. It goes well with both Robusta and Arabica, making the taste a little sweeter and “killing” the characteristic sourness of these varieties. The most popular variety of coffee additives in the world!; • Nutty. It has the flavor of almonds, hazelnuts, hazelnuts or other varieties of nuts. Pairs deliciously with Arabica, enhancing its nutty aftertaste. A good choice for strong espresso; • Chocolate. If you are looking for the best combinations, purchase a chocolate composition. In addition, it will be to a certain extent a classic taste that absolutely everyone likes. Coffee with chocolate syrup goes harmoniously with ice cream, cognac and other noble alcoholic drinks; • Maple. Not a very common variety here, but extremely popular in North America. It gives a sweet taste, as well as a woody aroma that is unusual for Russians. Great for morning use. By the way, Americans add this sweetness not only to coffee, but also to desserts, cocktails and other drinks, as well as to some dishes, including fish and meat.

All these types of products are present in the lines of the best coffee syrups Monin, Barline and a number of other popular brands. If ten years ago it was quite difficult to purchase something similar in our country, at least outside of several major cities, now it is difficult to surprise anyone with such goods. However, knowing about them, few people have experimented with them until now. If you are not yet familiar with the magical transformation that happens to coffee when you add syrup, it’s time to try one of the varieties described above!

Irish syrup

A thick and viscous syrup that perfectly softens the harshness of rich coffee, with a rich bouquet of flavors made up of dark chocolate, buttery creamy caramel and aromatic vanilla.
This topping is found under the names “Irish Cream” or “Irish Cream”. Its peculiarity is a combination of notes of cream, vanilla and a subtle bitterness inherent in natural chocolate without additives.

Irish syrup softens the harshness of freshly brewed, rich coffee. It will complement the taste of a drink made from both Arabica and Robusta.

Topping is added to the finished coffee.

Irish coffee is an invention of the resourceful bartender John Sheridan from a small Irish airport, born in 1942

Contraindications are standard: obesity, vascular problems, diabetes.

Irish syrup coffee recipe

For the drink you need:

brewed black coffee – 80 ml;
syrup - tablespoon;
whipped cream - a teaspoon;
cane sugar (optional) - teaspoon.

Add syrup and sugar to hot coffee and stir. Top with whipped cream.

Topping Tiramisu

The Tiramisu topping will appeal to those who like to experiment, as it gives a special unique “sound” to any product.
This syrup has the taste of the famous dessert: it combines notes of cookies, nuts and chocolate.

Its soft sweet taste will complement a classic espresso or Americano.

Tiramisu topping can be added to hot or chilled coffee: the product does not curdle in the drink and does not drown in the milk foam of a cappuccino or latte.

Contraindications are standard.

It’s not for nothing that tiramisu is translated from Italian as “delight me”, because light shades of Irish cream, cappuccino, cookies, cocoa and mascarpone will delight any sweet tooth

Recipe for a coffee drink with the popular Tiramisu syrup

To prepare take:

a quarter cup of ready-made hot espresso;
three quarters of a cup of hot milk;
2 tablespoons syrup.

Pour the topping into a cup, then add a little milk. Whip the remaining milk into foam and place in a cup. Pour hot espresso in a thin stream.

On top you can decorate the drink with cinnamon powder or grated chocolate.

Gingerbread Syrup

A specific, but at the same time incredibly tasty and original concentrate, moderately sweet, piquantly spicy and tart, leaving behind a long aftertaste of oriental spices.
This product has an unusual taste: it combines the taste of ginger pastries and a light hint of caramel.

Gingerbread syrup complements well the taste of coffee made from Arabica or Robusta, as well as for moccacino. It does not overlap, but emphasizes it.

The topping is added to the finished hot drink.

Contraindications are standard.

You can order this topping in the online store.

Coffee with gingerbread syrup - a Christmas drink

Coffee drink recipe with ginger topping

For preparation you need:

a shot of espresso (50-80 ml);
ginger syrup - 3 tablespoons;
crushed ice - a tablespoon.

Add ice to hot espresso, then syrup. Mix. Serve with a straw.

Coffee syrups are a popular additive that is widely used in HoReCa establishments. They help make the taste of the drink more interesting and brighter.

Fragment. Attention! It doesn't matter what kind of coffee you prefer - beans, ground or instant. The dessert additive is mixed with the ready-made drink and, due to its not very dense, homogeneous consistency, dissolves well in it.

Syrup is also an excellent alternative to sugar and has undoubted advantages: it is consumed more economically; gives not only sweetness, but also additional nuances of flavor; Some syrups contain sweeteners - for diabetics and people watching their weight.

The range of sweet additives on the market is very wide, so coffee lovers are faced with the question: which coffee syrup is better to choose? Manufacturer ratings and advice from professional baristas will help you navigate. You will always find the widest selection of additional ingredients for coffee in our store at an affordable price.

Fragment. Important! You should choose a coffee syrup based not only on recommendations and ratings, but also on personal preferences. If you don’t like the combination of a certain taste with your favorite drink, then you shouldn’t follow fashion and public opinion. The choice of syrup for coffee is always subjective, and rightly so.

Which brand of coffee syrup should you choose?

Today there are a huge number of brands of dessert additives for drinks on the market. It is impossible to say unequivocally which brand is better. Each of them has certain advantages, but we can name several manufacturers whose products are distinguished by such advantages as high quality, convenient packaging, the presence of natural ingredients, a variety of flavors, and excellent tasting characteristics.

The ranking of the best includes Monin, Giffard, Eyguebelle, Philibert Routin 1883, etc. Tasty and high-quality syrup for coffee can be chosen from the range of products of Russian manufacturers: Spoom, Sweetfill, Barinoff, etc. All well-known brands of syrups can be purchased in our store.

Attention! You can choose syrup for coffee based on quality, flavor, naturalness, price, etc. But keep in mind that the cheaper the product, the higher the likelihood that it contains more artificial ingredients.

How to choose the right syrup for coffee

According to the rating of consumer preferences, the most popular are coffee syrups with flavors such as amaretto, coconut, vanilla, caramel, nut, chocolate, and Irish cream. However, professional baristas advise focusing primarily on the compatibility of individual types of drinks and additives. Not every taste will suit, for example, a mix with milk or classic espresso.

Barista recommendations on which syrup is best to add to different types of coffee: vanilla - a universal syrup that goes with most variations; chocolate is a mandatory ingredient in a mocha recipe; it is also suitable for espresso; caramel syrup to coffee with milk most often; fruit syrup goes well with Americano and Lungo coffee; nut syrup will harmoniously soften the bitterness that appears in the taste of mixtures with Robusta.

Interesting! Since there are so many types of additives, it is possible to constantly experiment by mixing different syrups with coffee and obtaining new flavor combinations.

It is worth concluding that it is impossible to say unequivocally which coffee syrup is better. When buying a supplement, you can give preference to well-known brands, but you should still look at the composition and listen to the advice of the barista. Personal preferences are also an important point: if you simply don’t like a certain taste, you definitely shouldn’t buy it. For those who prefer classic combinations, we can recommend choosing the types of syrups that are at the top of the popularity rating - vanilla, caramel, chocolate, nut. And if you like to experiment and try something new, you should pay attention to bright fruit and berry variations, spicy varieties with flavors of cinnamon, ginger, etc., varieties with a bouquet of liqueurs, etc.

Cherry topping

Thick texture, elegant burgundy color, elegant taste of slightly fermented “drunk” cherries make this syrup an idol for connoisseurs of aristocratic drinks.
Cherry flavored syrup is suitable for highlighting the taste of black coffee without any additives. The product gives the drink a more pronounced taste and unusual aroma.

Cherry syrup is added after making coffee.

Contraindications are standard.

Recipe with cherry syrup

To prepare take:

hot coffee (Americano, espresso) – 100 ml;
cherry syrup - 2 tablespoons;
cinnamon - a quarter teaspoon.

Add cherry syrup to a portion of coffee and stir. Add cinnamon and mix ingredients again.

Cinnamon syrup

Syrups are sold in bottles of 1 liter, the price starts from 390 rubles.
Thick cinnamon syrup will successfully complement both pure coffee without additives and coffee drinks with milk (lattes, cappuccinos) with a spicy note.

Add topping to ready hot coffee.

Contraindications – tendency to allergic reactions, intolerance to cinnamon, obesity, diabetes.

Option for serving coffee with cinnamon syrup

Cinnamon Syrup Recipe

To prepare the drink you need:

100 ml of freshly brewed coffee;
a tablespoon of cinnamon syrup;
creamy ice cream - a teaspoon.

Add syrup to a serving of hot drink and stir. Top with a scoop of ice cream.

Are syrup and topping the same thing?

Topping is an addition to dishes that is also their decoration.

Toppings include:

Syrups
Chocolate chips
Multi-colored crumbs
Waffle topping
Chopped nuts

Classic syrup is a solution of sugar in water and fruit juice. Most industrially produced products have a sugar concentration of 600 to 800 grams per liter of finished product. Synthetic flavors, flavor enhancers and dyes are added to the solution.

Syrup can easily act as a topping, but not all toppings are syrups.

Banana topping

It will be useful for creating original coffee drinks with a taste of exotic fruits.
The bright fruity taste of banana syrup will add interesting notes to creamy coffee drinks. This topping can be added to a latte or cappuccino.

The product is added to the finished drink.

Contraindications are standard.

Banana Syrup Coffee Recipe

For preparation you need:

a serving of latte (150 ml);
banana syrup - 1.5 tablespoons;
grated milk chocolate - teaspoon.

Pour syrup into the bottom of the cup and latte on top. Decorate the milk cap with grated chocolate.

Berry syrup for coffee

The additive is best combined with aged espresso.
Strawberry or raspberry syrups add a subtle sweet and sour note that makes hot coffee fresher and more aromatic.

Berry toppings go especially well with Arabica coffee, as well as cold frappe.

Add syrup to hot drink.

Contraindications are standard.

Adding syrup to the drink will allow you to “sparkle” your usual coffee with new flavor “colors”