Monday, December 30, 2002


another syrup?

a reader, noting my ode to da vinci syrups, wanted to point out a new syrup line recently available in the u.s.a. most of us will probably have to buy it over the internet, as it doesn't seem to be widely sold yet: routin 1883 (flash required).

routin has a somewhat limited list of flavors for coffee, and they don't seem to have any sugar-free syrups. their coffee flavors include the expected cinnamon, almond, hazelnut, pistachio, amaretto, macademia nut, chocolate, vanilla, caramel, etc.

the unexpected flavor is rose, which i might prefer a to use in a chocolate truffle or poaching dried apricots to serve with marscapone as a winter dessert. but that's me; i imagine the middle eastern market would love a good rose syrup to pour over sweetmeats like baklava.

anyway, i'll put the vanilla on my list of syrups to try. while i don't often take syrup myself, it's often useful to have around for guests, or to help introduce people to espresso and espresso-based drinks.

after all, part of the espresso concept is that you can have it expressly made for you to your taste. thus part of the skill of being a barista is being able to make custom drinks for people that they will enjoy. to have people over to your house, make them some coffee, and then force a pure espresso on them without any option for milk or sugar seems extreme to me. and a good way to lose friends!

especially since in italy nearly everyone takes some form of sugar in their coffee -- often quite a bit. in sicily you will commonly see people put 3 or 4 big cubes of sugar in a 1 oz. coffee! and while cappucinos are generally not taken after breakfast in italy, i've seen many people in naples respectably ask for a caffe macchiato, with just a "stain" of milk, throughout the day. . .

finally, we have to be honest: few people have really ever had a decent espresso and so many are afraid to try one when offered. for more adventurous people a dash of a syrup that compliments the flavors inherent in the coffee blend and topped with a little decorative cap of whipped cream can be a toe over the threshold to greater things. . .

for others, a caramel latte may be a better start. either way, the point is to make your guests happy while subtly underscoring the point that coffee can be good!

posted by fortune | 4:38 PM | top | link to this | email this: | | | 0 comments