How about some coffee syrup?

I don’t drink coffee with sugar, even though I use milk or cream. However, occasionally I like to sweeten it up with syrup. My personal favourite is peppermint, it adds interesting undertone to the taste, reminds a little bit those chocolate sweets with mint fillings.

What are the main characteristics of quality syrups really?
There are two of them – sweetness and flavor concentration. There’s even a measurement to describe the solids content – sugar and flavoring – in the syrup. They call it brix – the higher the brix, the higher the concentration of solids. High-quality coffee syrups have brix around 60 – 70, meaning 60-70% of solids.

The syrups that are made with fruit or cane sugars are sweeter than those made with beet or corn sugar. But then again, there are also sugar free syrups available. Either way, use syrups which are marked with “all-natural” statement. Avoid the ones with artificial sweeteners.

When it comes to flavor, higher quality syrups tend to add more flavoring with lesser syrup, so you will get more drinks per bottle than with lower quality syrups. In the end of course the concentration of flavor is pretty much the matter of opinion. There is one thing though – don’t overdo it with syrups, it’s not going to be very nice then.

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