Quality coffee beans make all the difference

Coffee syrup is a sugar based syrup that we use to add a sweet concentrated coffee flavour to our bakes and at times even to drinks, especially in the making of cocktails.

Mostly used to drench what is referred to as syrup cakes in order to result in a super moist absolutely delicious and coffee flavoured cakes. Coffee syrups are used in the making of mocha cakes, tiramisu, coffee syrup cake, eclairs and any pastry or bake where you wish to add hints of coffee. This syrup is also excellent to use in the making of cream fillings, ganaches, and other pastry creams.

It goes without say, that when making your own, and using high quality ingredients it makes all the difference to the overall quality of your syrup and therefore the flavour and texture too. Most importantly making your own means no additives, preservatives or any of the harmful ingredients usually added in mass production food processing establishments. (check out this link for more info on food additives)

I have included a video for you about the roasting part of the coffee bean cycle as I am sure many out there do not know the difference between the different roasting phases and the impact it has on flavour and effect (as I myself had no idea). Always good to learn new things.


1 cup Muscovado sugar
1 cup water
3 tsp Espresso coffee powder


combine all the syrup ingredients in a saucepan.

Stir over heat but do not boil. Keep stirring until the sugar is completely dissolved.

Bring to a boil, remove from heat. Cover and cool completely.

Place the cooled coffee syrup in an airtight container and store in a cool, dark and dry place for up to 1 month.


If using the syrup for making a syrup cake, then pour it over the cake while it’s hot (you can heat it no problem).

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