The creativity of blenders is inexhaustible. One Indonesian blend is a combination of Sumatran and Papua New Guinea beans that makes for a delicious, full-bodied brew. Who would have known that Papua New Guineans grew coffee?

Sumatra goes with more than just other Indonesian beans. A 50/50 mixture of Colombian Patron with Sumatran results in a smoky, tasty, dark roast that brews to perfection.

Flavorings can also make for a treat. Almond, vanilla and even cherry added to a Brazilian can soothe the acid and sweeten the brew. Even a banana hazelnut can bring a regular robusta up to the level of a decent cup. But the highlight would have to be a Tahitian vanilla latte, a truly worldwide breakthrough.

When it comes to making a mocha, the wide choice of chocolates matches the different options of bean. A Yemeni with a touch of dark chocolate, melted and stirred well, will improve an already wonderful foreign blend. Or, for those days when lighter is better, try an American roast with a bit of Ghiradelli milk chocolate.

Different variations possible with coffee are as endless as they are delightful. They’re not limited only to beans, roasts or flavorings. Several different liqueurs and liquors provide another route for the coffee lover to travel.

Full-bodied Jamaican forms a solid base to which to add dessert pears, brown sugar and a hearty helping of rum. For a twist, try brandy instead of rum or apricots as alternatives of pears. Also Amaretto’s sweetness makes a delectable counterpoint to a Costa Rican blend, for those who like getting intoxicated and sober with the same drink.

Cocoa and coffee is a classic favorite for those who like their coffee cut. There are unlimited choices here too. Cold or hot, Mexican coffee and cocoa bean partners can pair up to make for a taste treat in summer or winter.

And the innovators of coffee confection don’t stop there. The more daring have gone so far as to offer a frozen cappuccino that wakes up the sleepy on a warm day. For added zing, try mixing with a chocolate mint flavoring.

It’s not clear why a coffee lover would want decaf, but there are those who don’t have to get up in the morning. For them, the choices are numerous. Italian Espresso, Decaf Marrakesh and even a Dutchman (a blend of Indonesian, Central American and African) can cover the map for those who don’t enjoy ‘the shakes’.

Usually nuttiness indicates a poor quality bean. But you can be a contrarian here and go for the Macadamia with or without chocolate. Even raspberry or coconut additions can be tried, but it might be better to work up to that. After all, it’s still a coffee, so it should taste like one!

And then there is a whole range of different coffee syrups, you can read more about them in article “How about some coffee syrup?“.

Now you have to acknowledge that leaving the world of Purism has its risks, so don’t be very much surprised when you can no longer be fulfilled with an ordinary cup of Joe.

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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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