wuts up coffee city Im looking for a good coffee surup
well the title says it all, what do you think i should use?
Replies to This Discussion
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Permalink Reply by James Liu on
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Make your own. Cold brew in a Toddy or similar system. Dissolve in it an equal amount of sugar by weight. Stir until the sugar is completely dissolved. Try to accomplish this without heating the syrup. It may take a lot of stirring on your part.
What are you using this for, exactly?
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Permalink Reply by Garrett Kelly on
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For espresso, coffee,and frapps people ask for differant flavors i was asking to see if there is any better ones then what i have without making the the one i do have look bad.
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Permalink Reply by Matthew Gasaway on
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nope. syrup flavoring is syrup flavoring.
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So basically they are all the same then, thanks for the info
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Permalink Reply by Brady on
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Ahh... so not coffee flavored syrup but flavor syrup for coffee. Got it.
We use Monin. The usual suspects are Monin, Torani, DaVinci, and 1882. Every brand will have slightly different flavor profile, sweetness, and price. Bring in a couple of samples and see which one works for you.
Housemade is also worth serious consideration if you're up for it. Infinite flexibility and quality can be higher.
Hope that helps.
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Permalink Reply by Jeremy Perrine on
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We like Monin. It's as natural as possible, has a great price, and comes in a glass bottle.
Just a note,
Make sure you figure in the price of pumps for your initial purchase. This is easily overlooked. If you get the Monin branded then they might run you $5 a piece.
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Thanks for the info guys
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Homemade is also cheaper. A bottle of Nielsen Massey vanilla bean paste goes a long, long way. Cost it out, it's way way cheaper than Monin.
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Add paste to simple syrup. That's it. Find a ratio that works. Vanilla paste is actually slightly more concentrated than extract in my experience. Nielsen Massey paste is consistent. And you get those nice looking vanilla bean seeds in it. If you're making your own extract, good for you. Should be yummy.
My favorite chocolate to date is Scharffen Berger. Equal parts cocoa powder, sugar and water by weight results in a slightly too-thick syrup. I haven't done much playing around with the effect of cooking it on texture. I happen to like how it tastes using water from the hot water tower.
I like this recipe: http://simplyrecipes.com/recipes/caramel_sauce/ it holds up well in the fridge for quite a while. The thing about caramel is hitting a consistent temperature each and every batch. A couple of degrees makes a huge difference. It helps to get a real pastry chef to do it for you. Failing that, an induction cook top with temp controls and a thermocouple.
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Making my own is definitely a goal of mine. However, with every other detail of opening a shop, I simply don't want to over commit myself. Starting out; the deciding factor in some of these decisions is: "What do I absolutely have to commit myself to?" For me, making syrup is not quite a priority right now.
With Monin being such a quality product, it shouldn't be considered a compromise.
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Um. Monin Vanilla. Ew. There's an astringent finish that never goes away. There are Monin syrups I like. Some I even like in coffee. But making your own vanilla is so stupidly easy that you can't not do it.
Plus, have you costed Monin out? It's about $.30 a drink. House made vanilla ends up being somewhere around $.10.
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not sure if i understand toddy i know the whiskey drink, like to help with sickness?? i dont think thats what your talking about. so help a brother out. i want to try this out, so could you go into detail i want to learn how to make my own syrups just never had time so what is a way for me to make a simple vanilla surup if you mind giving that info up just to help get me started in making my own creations it would be a huge help. you kinda opened my eyes to somthing new. thanks
James Liu said:Make your own. Cold brew in a Toddy or similar system. Dissolve in it an equal amount of sugar by weight. Stir until the sugar is completely dissolved. Try to accomplish this without heating the syrup. It may take a lot of stirring on your part.
What are you using this for, exactly?
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