Adding Different Flavors to Your Favorite Cup of Coffee
Coffee is something of an acquired taste, owing to the bitterness that most coffee drinkers experience when trying the drink for the first time. With some milk or sugar (or both), that bitterness quickly disappears and it is no surprise that coffee is popular all over the world, in some cases ranking in a consumption ratio of 1 to 3 when compared to water. After introducing new flavors to a favorite drink, it isn?t difficult to see why flavored coffees continue to increase in number and popularity.
Previously, the most popular flavor to be added to coffee was chocolate (often called mocha) in cafes. Adding chocolate to coffee was a natural progression, especially in European cafes which primarily serve espresso. Hot chocolate is usually on the menu, so making the cafe mocha is just an added ingredient away. Beyond the now-ubiquitous caf? mocha, it is by no means uncommon to see different types of syrups added to coffee drinks. Many syrups, like amaretto or Irish cr?me, mimic the flavors of liqueurs, a more traditional form of coffee flavoring. Others are added as shots to coffee drinks in the way bartenders would make a cocktail.
Beyond that, coffee flavors have been taken all the way back to the bean itself. Coffee is now available in whole bean form in flavors such as hazelnut and mocha. The coffee drinker has to be aware that coffee simply cannot be grown in different flavors, so any way the gets the flavor must by nature be artificial (though the ingredients don?t have to be). If you see coffee being offered in machines with different flavors, you can be assured that you are not getting a natural brew.
Among the most popular flavors being found today, almond, pistachio, orange and white chocolate have joined hazelnut and mocha at the top of the list. Whatever flavor or type of sweetener you love, you?ll probably be able to find it at a caf?. Even the syrups being used can be produced organically.
There is nothing artificial about chocolate in the hands of the right producer, of course, so enjoying a caf? mocha can have a more natural flavor than some of the syrups. The natural properties of both can blend together nicely.
Coffee drinkers will also see more autumnal flavors like cinnamon and pumpkin popping up in your favorite caf?, to the delight of many.
Adding a variety of different syrups or creams to a coffee drink will certainly make its nutritional properties vary widely from a typical cup off coffee with a spoon of sugar or ounce of milk. Coffee drinkers who grow accustomed to highly sweetened beverages that the fat and overall caloric content will be significant. Keeping it simple will allow a coffee beverage to retain its most beneficial qualities.
For most coffee purists, the more you see tampering with the basic coffee form, the less appeal it will have. For those with a sweet tooth who aren?t crazy about traditional coffee, different flavors will add a significant amount of appeal and probably keep you going back to your favorite corner caf? for some time. - 17274
Previously, the most popular flavor to be added to coffee was chocolate (often called mocha) in cafes. Adding chocolate to coffee was a natural progression, especially in European cafes which primarily serve espresso. Hot chocolate is usually on the menu, so making the cafe mocha is just an added ingredient away. Beyond the now-ubiquitous caf? mocha, it is by no means uncommon to see different types of syrups added to coffee drinks. Many syrups, like amaretto or Irish cr?me, mimic the flavors of liqueurs, a more traditional form of coffee flavoring. Others are added as shots to coffee drinks in the way bartenders would make a cocktail.
Beyond that, coffee flavors have been taken all the way back to the bean itself. Coffee is now available in whole bean form in flavors such as hazelnut and mocha. The coffee drinker has to be aware that coffee simply cannot be grown in different flavors, so any way the gets the flavor must by nature be artificial (though the ingredients don?t have to be). If you see coffee being offered in machines with different flavors, you can be assured that you are not getting a natural brew.
Among the most popular flavors being found today, almond, pistachio, orange and white chocolate have joined hazelnut and mocha at the top of the list. Whatever flavor or type of sweetener you love, you?ll probably be able to find it at a caf?. Even the syrups being used can be produced organically.
There is nothing artificial about chocolate in the hands of the right producer, of course, so enjoying a caf? mocha can have a more natural flavor than some of the syrups. The natural properties of both can blend together nicely.
Coffee drinkers will also see more autumnal flavors like cinnamon and pumpkin popping up in your favorite caf?, to the delight of many.
Adding a variety of different syrups or creams to a coffee drink will certainly make its nutritional properties vary widely from a typical cup off coffee with a spoon of sugar or ounce of milk. Coffee drinkers who grow accustomed to highly sweetened beverages that the fat and overall caloric content will be significant. Keeping it simple will allow a coffee beverage to retain its most beneficial qualities.
For most coffee purists, the more you see tampering with the basic coffee form, the less appeal it will have. For those with a sweet tooth who aren?t crazy about traditional coffee, different flavors will add a significant amount of appeal and probably keep you going back to your favorite corner caf? for some time. - 17274
About the Author:
Damian Papworth, a coffee lover, has recently been looking at 4 cup coffee makers. He recorded his findings on the One Cup Coffee Makers site.
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3:29 AM
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