@cartersbakeshop: ESPRESSO SYRUP 225 g cane sugar 110 g freshly pulled espresso 9 g instant espresso powder 0.7 g fine salt about 12 oz / 340 g about 67–68° Brix Have your sugar, instant espresso and salt measured and ready before pulling your espresso. As soon as the espresso is pulled, combine everything and immediately immersion blend until the sugar and instant espresso are completely dissolved. Let cool, transfer to a clean container and refrigerate. If you want to try this with just one double shot first, make a small batch 72 g - 80 g cane sugar 36-40g freshly pulled espresso 3 g instant espresso powder 0.2 g fine salt If your double shot yields 36–40 g instead, use twice the weight of your espresso in cane sugar. For example, 36 g espresso = 72 g sugar and 40 g espresso = 80 g sugar. Keep the instant espresso around 3 g for this small batch. Lattes, cold foam, sweet cream, flavored milk bases, blended drinks, mochas, or split with vanilla, caramel, maple, chocolate or another syrup. The coffee you use will affect the finished syrup, so use fresh coffee that you actually like and a good quality instant espresso. You can add a little vanilla extract or vanilla bean paste if you want, but I like keeping the base itself focused on coffee. This contains real espresso and caffeine. Keep refrigerated and make in quantities appropriate for your café’s turnover. I would not assign a long refrigerated shelf life to a fresh espresso syrup without validating it under your own production and storage conditions. #espresso #coffeesyrup #recipedeveloper #coffeeshop #coffeerecipe

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Saturday 10 October 2026 22:44:35 GMT