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how to make coffee syrup?

post #1 of 8
1/7/11 at 10:11am
Thread Starter 

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. 

thanks

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #2 of 8
1/10/11 at 7:32am

How about a reduced simple syrup with a few drops of LorAnn coffee oil added to it?

Go lightly and see how it tastes.

You could just reduce your coffee, but I fear it will turn nasty and bitter, kinda along the lines of hospital waiting room brew.

 

mimi

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post #3 of 8
1/10/11 at 9:10am

I will steep coffee grounds with tap water overnight, then allow the liquid to drain through a couple of filters into a pan, then I allow it to simmer slowly on the stove on low temperature until I get the consistency I want.

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post #4 of 8
1/10/11 at 10:27am
Thread Starter 

Thanks, chefross.  Does it not get that burnt coffee taste when you simmer it?  is it the low temp?  i imagine i could add sugar here before simmering, right?  I'd like something i can keep on hand, in the fridge, but that won't go bad. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 8
1/10/11 at 4:20pm

Make espresso and let it evaporate at room temp overnight. Add to simple syrup.


Edited by cheflayne - 1/12/11 at 8:26pm
Wisdom comes with age, but sometimes age comes alone.
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post #6 of 8
1/12/11 at 5:45pm

I would try using a simple syrup base and adding in instant coffee grounds. Typically they are slightly large pieces of coffee and can stay like that when added into room temp/cold thick consistencies but if you grind them a little extra they become a fine powder. You can then have the ability to add as much coffee flavor (and caffeine level) as you like.

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post #7 of 8
1/13/11 at 1:26am
Thread Starter 
Quote:
Originally Posted by HeavenlyCookies View Post

I would try using a simple syrup base and adding in instant coffee grounds. Typically they are slightly large pieces of coffee and can stay like that when added into room temp/cold thick consistencies but if you grind them a little extra they become a fine powder. You can then have the ability to add as much coffee flavor (and caffeine level) as you like.



Thanks HC.  I know i can use instant coffee - but that's what i wanted to avoid.  Instant coffee has a different taste.  I wanted to make an infusion of real coffee to make a coffee  syrup.  The instant coffee "grounds" are not grounds, they;re just dried crystals of actual brewed coffee, but instant doesn;t taste as good as real. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 8
1/13/11 at 3:50am

I would make this same way only add a touch of cream of tartar and a bit of corn syrup to aid blending and to avoid crystals when stored.for a while.If no instant then brew some coffee reduce it and use that as a base. The cheaper the coffee you use the stronger it will be.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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