As a culture,
Americans are
possessed of a
remarkable sweet
tooth. If you
hunger for
additional
flavoring in
your coffee, we
recommend trying
one or more of
the following.
One of the best
ways to sate the
preference for
sweet without
sacrificing
essential coffee
flavor is to add
flavored,
simple-sugar
syrups to each
individual cup
or pot of
coffee. These
syrups were
originally
developed,
ironically, to
impart coffee
flavors to
Italian ices.
Made and sold by
companies such
as Torani,
Moniri, and
DaVinci, they
constitute a
rising trend in
espresso bars.
Most
manufacturers
also provide a
small bottles
that are ideal
for use at home.
Natural flavors
such as
hazelnut,
vanilla, and
almond are
typically the
most harmonious
complements to
coffee. Look for
those with a
higher
proportion of
extract relative
to sugar
content. To
flavor your cup,
add just enough
to cover the
bottom of the
cup. Pour in the
coffee, then
adjust the
amount of
flavoring to
your own taste.
We recommend
this approach
because it is
always easier to
increase the
amount of
flavoring you
use than to
dilute an
over-doctored
cup.
Note: When using
syrups, add
coffee before
mixing in
anything else.
Syrups have a
tendency to
curdle dairy
products, but
won't if coffee
is already in
the game.
Spices
Your own taste
buds should be
your guide, but
here are a few
of the classics:
Cinnamon:
Because adding
ground cinnamon
directly to a
cup of coffee
creates a bitter
aftertaste, try
placing one
whole cinnamon
stick in each
cup you serve.
The resulting
aroma is spicy
and satisfying.
Cardamom: A
couple of
cardamom pods
tossed into a
fresh pot or cup
of brewed coffee
give forth a
tantalizing
aroma.
Chocolate:
Feathered across
the top of a
caffè latte,
fresh shavings
of a Fine dark
chocolate, such
as Valrhona, are
sublime. To
complement other
coffee
beverages, just
keep small
chunks handy for
melting and
nibbling.
Alcohol/Liqueur
Use the same
measurement as
you would with
flavoring
syrups-just
enough to cover
the bottom of
the cup-.-and
get experimental
with your pet
liquors. There
are no hard and
fast rules here.
Traditional
favorites
include Sambuca,
Frangelico,
Grand Marnier,
and Creme de
Cacao.
In virtually
every book on
beverages, you
will find a
section like
this. And while
there is
certainly no
shortage of
recommended
pairings for
fine wine or
good beer, such
is not the case
with coffee.
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