Replies to This Discussion

Permalink Reply by Jason Dominy on December 6, 2009 at 4:10pm

I know they do at Octane in Atlanta, and I know that Brady Butler makes some of his own sauces/flavorings.

• ▶ Reply

Permalink Reply by Mike M on December 6, 2009 at 11:30pm

Lorenzo - You've articulated your thoughts on this very well. What you said about flavor blending I think captures exactly what I'm looking to do with more natural ingredients:

"Compliment, Contrast, Compare . . . play the flavors off of one another rather than add more of a flavor to the cup. The experience will be so much richer and more enjoyable with the added complexity."

Also, some great tips for how to accomplish this! Thank you very much!

Cash - You also made a great point before, and I meant to highlight this sooner. The syrups ARE juxtaposed with the quality coffee that results from all the hard work of the farmers, the roasters, and everyone else in between that had a hand in delivering a quality product. If we're going to dedicate considerable blocks of time and effort to make sure the coffee is perfect, and then to alter the final product with the addition of a lower quality syrup seems senseless!

Thank you all for the comments. High quality coffee should be complimented by high-quality options (syrups, sweetners, etc) that can be used at each customer's discretion!

• ▶ Reply

Permalink Reply by Jacob Casella on December 9, 2009 at 5:26am

How much are you paying for vanilla beans? At the rates I've been seeing them, 6-7 a litre would make them many times more expensive than Monin etc.

Jared Rutledge said:

i make vanilla syrup from scratch. just make some simple syrup (half raw sugar and half hot water) then split some vanilla beans down the middle and simmer them in the syrup for a while. usually about 6-7 beans per litre works for me. tastes amazing. cheaper than crappy monin or whatever too.

• ▶ Reply

▶ Reply to Discussion

• ‹ Previous
• 1
• 2
• Next ›
• Page