On Coffee, Syrup and Panera Bread

October 28, 2011


This morning I was in a hurry and didn’t have time to make coffee. Which these days has become one of my morning habits. So later in the day while running around town I stopped in at Panera Bread and had a quick lunch and got a caramel latte. The lady behind the counter added about 5-6 pumps of something (I’m guessing the caramel syrup) to a cup and then added in the espresso, 2% milk and topped it off with a huge dollop of whipped cream.



While I finished the latte it was way too sweet which brings me to the point I was wondering about today. I think that there’s a big difference between a drink made with a powder and one made with a syrup. I almost always prefer the powder (granted, I don’t know if they even make caramel powder). It’s kind of like flavored coffees versus unflavored coffees. There’s just something a bit too 1-dimensionally sweet about the syrup whereas powders tend to had more mellow rounder taste.



I wonder though if it’s just because I haven’t had a high quality syrup or if all syrups are like this. I’ve noticed a bunch of reviews on Roaste for syrups and people seem to like them a lot. Also, there’s a strange lack of any powders for sell on Roaste. By the way, if any of you vender people read this, start selling Ghirardelli white chocolate powder on Roaste please, I’ll guarantee you’ll sell at least 1 can every couple of months. :)



So am I alone in the opinion that powders > syrups? Is it just a case of me not trying the good syrups? What of the two do you guys prefer whenever you aren’t drinking just plain black coffee? 



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