Coffee Syrups

Coffee Syrups

Passion for Coffee - CoverConcentrated Coffee Syrup I (with Freeze-Dried Coffee)

1/2 cup syrup


1/2 cup sugar

1/2 cup freeze-dried or granulated instant coffee

1/4 cup water


1. Place sugar, coffee and water in a small saucepan and mix well. Place over medium heat and bring to a simmer. Reduce the heat to medium-low and cook for 3 to 5 minutes or until thickened and reduced to 1/2 cup.

2. Pass through a strainer or remove the scum with a spoon, and set aside to cool. Refrigerate.


Concentrated Coffee Syrup II (with Ground Coffee)

2/3 cup syrup


1 1/2 spoons freshly ground coffee

2 cups water

1/2 cup sugar


Coffee Syrup

1. Brew the coffee with all the water.

2. Place the brewed coffee in a tall saucepan (coffee boils high) with the sugar and bring to a boil. Reduce the heat to medium and cook for 10 to 12 minutes or until reduced to a thick syrup. Set aside to cool. Refrigerate.

About The Chef

Patricia McCausland-Gallo is a nutritionist, pastry chef, and coffee enthusiast born in the Caribbean town of Barranquilla. She is a graduate of Louisiana State University in Baton Rouge, the American Institute of Baking in Kansas, as well as Ecole Lenôtre in Paris. She is a food writer and a manager and owner of bakeries in Barranquilla and Cali. She now resides in Panama City, Panama.

Patricia McCausland-Gallo

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