The Coffee Cup

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If you had suggested a few years ago that they would add syrup to their coffee they would have looked at you blankly and wondered what on earth you were talking about. The closest people came to the syrup was probably a can of gold or even black syrup in the cupboard! Syrup of coffee was something a few people on the continent engaged in when they had time to sit outside her favorite coffee shop or bar, ask the world to rights with their peers and invited Barista to “just add a picture of vanilla “, or perhaps Amaretto, their espresso to give it a bit of a twist. But no longer. Because if you have not heard of the coffee syrup, then you are really in the minority, and lost. Even here in Britain, where we can be a bit slow to embrace new culinary ideas from abroad, the idea is to add coffee syrup becomes more and more popular. Cafes – both chain and independent – taking advantage of this new popularity and stocking a wide range of tastes. They have realized that people want to add a dash of something new to their espresso, they want to liven up his latte, macchiato their makeover, and ring the changes with cappuccino. The cafes are the commercial sense. Each bottle of syrup contains a number of shots, which cost can be passed on to the customer with a smaller margin. A small increase in price for the customer, but a major gain for the cafe. For coffee lovers, syrups call actually changes and add a new interest and greater choice for both coffee aficionado and occasional coffee drinkers alike. And they make only a slight difference in the price of your usual drink. So, where did the practice of adding syrup to the coffee come from? It is believed to have begun as a syrup flavored with real coffee, and came from New England. It was created in the 1930s, when drug stores began to mix the leftover coffee grounds with milk and sugar and beverage marketing to children, whose parents were in the store with “proper” coffee. A little different for a Cola with a straw! Some cafes in the United States also began to make simple syrup by dissolving sugar in water and then use the syrup as a coffee sweetener. At some point, someone thought of this bottling syrup and it was marketed. But all this was a far cry from the syrup that we have today, with their very wide range of flavors – vanilla, cinnamon, amaretto, ginger and caramel to name a few. You can add them on the coffee in your local cafe you can enjoy them at home, and they are so versatile that you can also use them in cooking.