HomeRoast Digest


Topic: syrups (22 msgs / 587 lines)
1) From: Sandy Andina
Just opened the bottle of Steel's Sugar-Free Chocolate Syrup I bought  
tonight. Tasted it--hmm, tastes like Fox's U-Bet or Bosco, same  
texture.  Put it to the acid test--a chocolate egg cream. Poured some  
Carb Countdown 2% (1/2 c., 1.5 gm carbs) into a glass, added a tbsp.  
of syrup (4gm. net carbs), filled the glass slowly with seltzer and  
stirred. Oh, my--nice foamy white collar, like soft meringue, atop a  
light brown beverage. Sipped--and it is remarkably like the real hi- 
sugar, hi-fat, lactose-laden original.  Now, if it makes a credible  
egg cream, it'll make a stellar mocha, iced or hot. Life is good!
Sandy
www.sandyandina.com

2) From: Michael Dhabolt
Sandy
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iced or hot. Life is good!
Sandy<<
Yesss it is!  Be sure to report further on this.
Mike (just plain - salivating on the keyboard)

3) From: MS
For the holidays, one of my children bought me some syrups for coffee.  I thought I might try soaking the beans in a syrup and then roasting with the syrup on the bean.  But wouldn't this create problems for my I-Roast and for my grinder?  Aside from pouring the syrup into the brewed coffee, is there a way of using it with the coffee beans?
---------------------------------
 Yahoo! DSL Something to write home about. Just $16.99/mo. or less

4) From:
big problem, syrups are used to add to your drinks, not to soak into the beans. my guess is that they would not soak into the bean anyway.
do it and tell me what happens to your roaster, grinder and mood when you finish.
ginny
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5) From: mIke mcKoffee
IIRC with flavored coffees the flavoring is added right after they're
roasted while cooling. However, they are not flavored with the syrups which
or designed for desert espresso milked drinks and Italian sodas. There are
special flavorings made for coffee beans themselves, but have no idea where
to buy them since I have had no interest in using them. I be leary of using
the sugared flavor syrups directly on the beans, liable to gum up your
grinder. I'd suggest just using the syrups as they're intended.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
www.MDMProperties.net
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of MS
	Sent: Monday, December 26, 2005 9:29 AM
	
	For the holidays, one of my children bought me some syrups for
coffee.  I thought I might try soaking the beans in a syrup and then
roasting with the syrup on the bean.  But wouldn't this create problems for
my I-Roast and for my grinder?  Aside from pouring the syrup into the brewed
coffee, is there a way of using it with the coffee beans?

6) From:
have to be careful with syrups.  the ones you soak the beans are more of an oil, not a syrup.  any syrup's are to be poured into the coffee and not really the beans.   Either way, both are done after the coffee is cooked and ground.  You don't want to roast or grind beans with that gunk on them it'll mess up your machines for sure.
Have you considered the real thing instead of a syrup?  For example, if you want a vanilla flavor, cut a tiny piece of vanilla bean and put it in your brew basket.  If you want cinnamon, dash a little bit in there or a cinny stick to brew with it.  Nutmeg, same can go with many flavorings.  It'll taste better because it's the real thing and not some syrupy imitation ganked up glop.
I have two huge vanilla plants growing here and get my own beans, from time to time ill cut about a 1/2 inch piece of a bean, split it and let it soak in my swiss gold with the grounds while brewing a good cup o joe.  works great.  With the swiss filter it's fine enough that it will filter out pretty much most solids if you are worried about chunks or something coming through.
Again, id strongly recommend against putting the additives on until after it is cooked and ground.
Aaron

7) From: Sandy Andina
I used to take a piece of vanilla bean, slit it down the middle, and  
insert it into the dry grounds before firing up the drip brewer. You  
can also keep a vanilla bean in the canister where you store your  
beans, but then every pot will be a "vanilla" coffee.   A bar where I  
used to perform would serve their coffee with a cinnamon stick as a  
stirrer. (They served little enough coffee that they didn't go broke  
doing this).  Nutmeg is just a tad too weird a flavor for anything  
but a sprinkling atop a cappa or an eggnog latte.
On Dec 26, 2005, at 12:06 PM, beerbong wrote:
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Sandy
www.sandyandina.com

8) From: Spectrum
Yep, it will create problems and it probably won't flavor the beans all that 
well.  The syrups are to be used after brewing, and are put directly in the 
drink. I don't think you'll find much other use for these type of syrups 
with your coffee beans. If you don't want to use them for coffee drinks, 
they aren't too bad over ice cream, work great for flavoring shakes, making 
italian sodas or steamers for kids.
To flavor coffee beans, you need to get "flavor oils", not syrups. In case 
you're interested in this, what you do is put your roasted beans in a glass 
container, pour in some flavor oil, shake to distribute the oil, and let 
them set overnight. When I first tried making flavored beans, I experimented 
with extracts like what you'd use for baking. Those sort of worked, but had 
a somewhat strange aftertaste.
Angela
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9) From: Brett Mason
Be careful putting the syrup into the beans prior to roasting.  First
crack would likely be the fracture of the bottle the syrup comes in...
The shards may not make it to the cup, but good luck cleaning out your
equipment.....
Brett
On 12/26/05, Spectrum  wrote:
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--
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

10) From: Rich M
Hi All-
I've just been informed by the wife that she's invited the folks from  
work over to the house for a pre-night-out meeting place and that I  
will be serving all manner of espresso drinks to the invitees. So  
I'll have a gaggle of nurses and a few docs asking for things like  
black forest espresso chillers and chocolate martinis. So, since I  
don't use these products for myself, I need some input on your  
favorite syrup product and or suppliers. I know at some places they  
just use Hersheys, but I just have to think there are better products  
out there to choose from. Thanks!
Rich M

11) From: Eddie Dove
Rich,
This seems to be a favorite: http://www.torani.com/Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/22/07, Rich M  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/22/07, Rich M  wrote:
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12) From: miKe mcKoffee
Places like Cash & Carry United Grocers have all kinds of powdered and
liquid chocolate, endless syrups etc. Maybe keep it simple though and rather
than attempt to anticipate all kinds of different possible sweetened syrupy
drinks instead offer a menu. Like straight shot, Americano, cappuccino, and
white and dark chocolate mochaccinnos. Plus have available cinnamon and
maybe some other shakers like Praline or whatever. Or go crazy and buy a
dozen or so different syrups... In truth I have a half dozen or more bottles
of syrups in the cupboard, all of them virtually never used and around a
decade old!
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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13) From: Michael Dhabolt
Rich,
You could go broke if you try to cover all the bases.  A best Vanilla syrup
you can find, Hershey makes an extra dark chocolate, and a cinnamon/nutmeg
mix (50/50) gives you a lot of flexibility.
Mike (just plain)

14) From: raymanowen
That Purveyor of Things Coffee-like substitutes a dazzling array of
accessories to the cup- "With Space"- for a real cup of coffee. Is it your
goal to be like or Unlike them?
How do you folks normally enjoy your coffee, and haven't you progressed to
this point from the Madison Avenue- promoted Dreck? When I went to the
Hospital or Doctor's office, I never had a choice.
"What is this?"
"It'll make you feel better-
"But I might be pregnant. I could become pregnant. I have halitosis. I've
had Hepatitis. Better ask my Nurse (wife)- my checkbook says it's
contraindicated-
What in Blue Blazes? Why not get one of the [*$] cubes of coffee-like drink
and serve that to the unwashed proletariat. It'll be a lot cheaper than
trying to be an Everycoffee to your guests. Everycoffee would charge.
Cheers -RayO, aka Opa!
*"As for the future, your task is not to foresee it, but to enable it." --
Antoine de Saint-Exupéry*

15) From: Les
Rich Rich Rich!
You are a coffee snob!  Tell your guests that you will be serving the best
coffee they have ever tasted.  They don't need to pollute the coffee with
syrups.  Offer straight shots, Americanos, cappos, and lattes.  Get a few
cans of whip cream to top them off, if they need some adulteration, but I
wouldn't go any further than that.
Les
On 4/22/07, raymanowen  wrote:
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16) From: Sue
Oh come on now, everyone likes dessert now and then! :)
On 4/22/07, Les  wrote:
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17) From: Sue
Actually, I have a 2 sugar free torani syrups in the house right now. It's
the only way I can drink my milk. I use a double shot of espresso, a little
syrup and fill with milk. Gotta get my calcium!
On 4/22/07, Sue  wrote:
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18) From: Larry Johnson
Rich, you sound like someone who wants to be a gracious host, rather than
the Caped Coffee Crusader. I brew beer, judge beer competitions, write for =
a
beer-oriented publication. My refrigerator is stocked with Belgian Abby
beers, high-gravity microbrews, even a couple of vintage barleywines. To me=
,
Bud = Folgers. But if I have a cookout, I stock up on several of the hate=
d
brews for those guests who just don't appreciate the same beers I do.
Take the advice of whoever it was who suggested a small assortment of
quality syrups, 2-3 flavors (Chocolate, hazelnut, maybe vanilla) some
cinnamon and whipped cream on hand. No reason you can't try to persuade
folks to take a sip before putting the glop in, but I wouldn't make a big
deal out of it, if I were you. They'll feel pressured to like it for your
sake, and will be uncomfortable if they don't. It's your job as host to mak=
e
sure your guests are never made to feel uncomfortable, it at all possible.
one or two converts to the pure stuff, you'll be lucky. They'll all find yo=
u
to be a gracious host, and that's your goal.
On 4/22/07, Sue  wrote:
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-- 
Larry J
Never give a party if you will be the most interesting person there.
  - Mickey Freidman

19) From: Angelo
Rather than syrups, I would suggest "flavorings". These are small 
(1FL Oz./30 Ml) bottles of highly concentrated flavors which can be 
added to the brewed cup. They have no sugar of any kind... just an 
intense flavor. One drop per cup will impart all the essence you will 
need. I haven't used them in years (and doubt if I will again) but I 
keep them refrigerated and they are just as today.
The brand I have is called, "Flav-A Brew" (sounds like a rap artist) 
and is made by the TOPS Mfg. Co., Inc. of Darien, CT06820. I wonder 
if that's the bubble gum company?  I bought them in a local Gristedes store.
The Flav-A's I have are Irish Creme, Amaretto Anise, and Hazelnut. 
There were a couple of others, but I disremember them (thanks Ray).
And, of course, Google is your friend.
A

20) From: Sandy Andina
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Torani and DaVinci are very good for most flavors (regular and sugar- 
free); but make sure that for chocolate syrup you get their thick,  
viscous stuff that comes in opaque pump bottles (the consistency of  
Hershey's, not the thin, transparent varieties).  Ghirardelli makes a  
good chocolate sauce for mochas;  Wild Oats has a naturally-sweetened  
variety that's pretty good, too.  Fox's U-Bet is okay for egg creams  
(though it's sweeter than I remember from my Brooklyn childhood) but  
not intensely chocolate enough for coffee drinks.  Quik or Bosco?  
Don't go there.
On Apr 23, 2007, at 2:51 AM, True, Dennis W. FC1 (CVN69) wrote:
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Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
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Torani and DaVinci are very good =
for most flavors (regular and sugar-free); but make sure that for =
chocolate syrup you get their thick, viscous stuff that comes in opaque =
pump bottles (the consistency of Hershey's, not the thin, transparent =
varieties).  Ghirardelli makes a good chocolate sauce for mochas;  =
Wild Oats has a naturally-sweetened variety that's pretty good, too.  =
Fox's U-Bet is okay for egg creams (though it's sweeter than I remember =
from my Brooklyn childhood) but not intensely chocolate enough for =
coffee drinks.  Quik or Bosco? Don't go there.
On Apr 23, =
2007, at 2:51 AM, True, Dennis W. FC1 (CVN69) wrote:
Devinci is a good name that I used to use all the = time...(pre homeroasting days)

21) From: True, Dennis W. FC1 (CVN69)
Devinci is a good name that I used to use all the time...(pre home
roasting days)
Dennis

22) From: stereoplegic
Torani isn't bad. I really like Guittard and Ghirardelli (this is what i 
use for my girlfriend's mocha frappes) mocha and caramel sauce (note 
sauce, the thick stuff mentioned below, not syrup), and 1883 is a really 
good brand of syrups (i esp like their vanilla and strawberry, though i 
wouldn't recommend the latter for steamed milk-it curdles-makes a great 
strawberry milk if you don't let it sit too long).
sandraandina wrote:
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