Recommendations for coffee powders and syrups

Want to talk espresso but not sure which forum? If so, this is the right one.
Peter_Pan
Posts: 2
Joined: 8 years ago

#1: Post by Peter_Pan »

Hello!
Please, I need some help!
Can you give me some names of coffee powders and syrups, which are used by you at long flavour coffees with milk ? :roll:
Thanks in advance

Zoey
Posts: 176
Joined: 8 years ago

#2: Post by Zoey »

Monin
Big Train Chai Spiced

Advertisement
User avatar
SlowRain
Posts: 812
Joined: 15 years ago

#3: Post by SlowRain »

The only syrups I've really enjoyed are Stirling. Others are okay, but I find caramel is the true test. Caramel syrups from almost all other brands taste chemically to me.

Peter_Pan (original poster)
Posts: 2
Joined: 8 years ago

#4: Post by Peter_Pan (original poster) »

Thanks a lot

rittem1
Posts: 232
Joined: 10 years ago

#5: Post by rittem1 »

Peter_Pan wrote:Hello!
Please, I need some help!
Can you give me some names of coffee powders and syrups, which are used by you at long flavour coffees with milk ? :roll:
Thanks in advance
Well, the big three that are easy to find are Monin, Torani and Davinci. I am not sure you would tell a huge difference if you combined these with a double espresso and steamed milk and compared them. They are generally priced in the order I listed them. As an aside, if you have ever tried a homemade vanilla or hazelnut syrup from a 3rd wave shop it is night and day better than bottled syrups.

Not sure what you mean by coffee powder. powder flavorings? AVOID
LMWDP #517

Ellejaycafe
Posts: 644
Joined: 9 years ago

#6: Post by Ellejaycafe »

I would also try making your own simple syrups. It's so easy, cost effective, and delicious! You can easily find recipes using Google.
LMWDP #544

User avatar
SonVolt
Posts: 686
Joined: 11 years ago

#7: Post by SonVolt »

For frozen Frapps I really love Big Train powders.

Advertisement
User avatar
jchung
Supporter ♡
Posts: 399
Joined: 11 years ago

#8: Post by jchung »

I make my own simple syrup and caramel syrup.