The post on coffee whipped cream reminded me that i wanted to know how to make coffee syrup for use in stuff like whipped cream, pastry cream, buttercream, to flavor mascarpone or cream cheese, or ice cream based on meringue italienne, etc.
It should be syrupy rather than liquid, that is, some sort of sugar syrup with a strong coffee syrup.
I don;t want grinds in it.
I really like american coffee and would like to be able to make coffee syrup with the american roasted coffee i get in a special food store here.
A dense syrup should not deflate whipped cream and should not cause crystal formation in the ice cream based on meringue italienne.