Brewing Bolivian Coffee Syrup: A Step-By-Step Guide

Coffee syrup is a versatile ingredient that can be used to flavour a variety of dishes and drinks. It can be drizzled over cakes, poured over ice cream, or added to milkshakes and milk to create a delicious coffee-flavoured treat. Making coffee syrup at home is a straightforward process that only requires a few simple ingredients and can be made and stored to elevate your daily coffee.

Choosing your coffee beans

Choosing the right coffee beans is essential for making delicious Bolivian coffee syrup. Here are some tips to help you select the perfect beans:

Varietals/Cultivars:

Coffee beans come in two main types: Arabica (Coffea arabica) and Robusta (Coffea robusta). Arabica beans have a smoother, sweeter, and more delicate flavour with chocolate undertones, while Robusta beans are earthier and bitter. Arabica beans are typically grown at higher altitudes and cooler temperatures, while Robusta beans thrive at lower elevations and higher temperatures. Robusta beans are easier to grow and have a higher yield, making them more abundant and affordable.

Single-Origin vs Blends:

Single-origin coffee beans come from a specific region or country, offering unique flavour profiles. Blends, on the other hand, combine beans from different geographical locations, resulting in a well-balanced and harmonious taste. Single-origin beans are usually Arabica, while blends often mix Arabica and Robusta beans.

Roast Level:

The roast level significantly impacts the flavour, tasting notes, and mouthfeel of the coffee. Lighter roasts preserve the bean's original characteristics, resulting in sharp acidity and a gentle body. Medium roasts are popular for their well-rounded flavour and moderate mouthfeel. Dark roasts have less caffeine and acidity, with a deep, smoky flavour and oily surface.

Freshness:

Always choose freshly roasted coffee beans. Check the roasting date on the package and aim to brew within 7 to 21 days for the best results.

Taste Profile:

Consider whether you prefer your coffee black or with milk. Arabica beans offer floral, fruity, and citrus notes with low acidity, while Robusta beans have a heavy body, distinct bitterness, and nutty or chocolate aftertaste.

Growing Regions:

Different growing regions produce unique flavour profiles. African coffees from Ethiopia, Rwanda, and Kenya are known for their bright, fruity, and acidic notes. Central American coffees from Costa Rica, Guatemala, and Nicaragua offer clean, well-balanced flavours with moderate to high acidity. South American coffees, such as those from Brazil and Colombia, are characterised by chocolate and nut flavours. Southeast Asian coffees tend to be earthy, nutty, and spicy, with a heavy body and silky texture.

Growing Altitude:

Coffee beans grown at higher altitudes tend to have more acidity and sweetness, while those from lower altitudes have a heavier body and refined acidity.

Processing Method:

Natural processed coffees are sweeter and fruitier, with a larger body and lower acidity. Washed coffees have a cleaner, brighter flavour, and semi-washed or wet-hulled beans are rich and earthy, with a unique sweetness. Honey-processed beans (pulped natural) have a cleaner flavour and more acidity than natural processed beans.

Caffeine Content:

Robusta beans typically contain twice as much caffeine as Arabica beans. If you're sensitive to caffeine, opt for Arabica beans or blends with a higher percentage of Arabica.

Brewing Method:

Different coffee beans excel in specific brewing methods. Dark roasts from Brazil, Kona, Indonesia, Vietnam, and Ethiopia are ideal for espresso, while light to medium roasts from Kenya, Rwanda, Ethiopia, and Colombia shine in pour-over coffee. Ethiopian, Costa Rican, and Guatemalan light roasts are perfect for drip coffee.

Brewing the coffee

Once you have your strong brew, transfer it to a saucepan with your chosen sweetener. Bring it to a soft boil over medium heat, stirring constantly until the sweetener dissolves. Then, reduce the heat to low and let it simmer for 3-5 minutes. If you want a thicker syrup, you can continue to simmer for up to 15-20 minutes.

Let the syrup cool before transferring it to a sterilized glass container. To sterilize a jar, preheat your oven to 325ºF/160ºC. Wash the jar in hot soapy water, then place it on a clean oven tray and heat for 10-15 minutes until completely dry.

Selecting your sweetener

Type of Sweetener

The most popular sweeteners for coffee syrups include white sugar, brown sugar, coconut sugar, honey, agave nectar, maple syrup, and sugar substitutes like stevia, monk fruit extract, and erythritol. Each sweetener will impart a unique flavour and level of sweetness to your syrup. For example, brown sugar will give your syrup a more caramel-like taste, while honey and maple syrup will contribute their distinct flavours. If you're aiming for a sugar-free syrup, stevia is a popular choice as it has zero calories and doesn't leave a bitter aftertaste. Monk fruit extract is another excellent option, as it is incredibly sweet and contains zero calories.

Intensity of Sweetness

Different sweeteners vary in their intensity of sweetness. For example, monk fruit extract is up to 200 times sweeter than regular sugar, so you'll need far less to achieve the same level of sweetness. Stevia is also highly potent, clocking in at 300 times sweeter than sugar. On the other hand, coconut sugar has a similar level of fructose as regular sugar, so you can use it in a 1:1 ratio. Honey is another sweetener that packs a punch, but it also has more calories than sugar, so moderation is key.

Health Considerations

When selecting a sweetener, it's essential to consider any health implications. Refined sugars, including commercial brown sugar, have been linked to an increased risk of type 2 diabetes, cardiovascular problems, and weight gain. Natural sweeteners like honey, stevia, and monk fruit extract are often touted for their health benefits. For example, honey can help prevent allergies and provide a natural energy boost due to its antioxidant content. Additionally, some sweeteners have a lower glycemic index, which is beneficial for individuals with type 2 diabetes. Agave nectar falls into this category, but it's important to note that it also has high levels of fructose, which could be a concern for some.

Compatibility with Coffee

While most sweeteners can be used in coffee, some pair better than others. For instance, honey and maple syrup are already popular additions to tea and pancakes, respectively, and they translate beautifully into coffee syrups. Coconut sugar gives a slight hint of coconut to your coffee, which can be delightful or off-putting depending on your preference. Stevia, while an excellent sugar substitute, may add a hint of bitterness to your coffee, depending on the roast. It's worth experimenting with small batches to find the sweetener that best complements your Bolivian coffee beans.

Storage and Shelf Life

The shelf life of your coffee syrup will depend on the sweetener you choose. Some sweeteners, like honey, are known for their longevity when stored properly. Others, like stevia syrup, may have a shorter shelf life. If you plan to gift your Bolivian coffee syrup or keep it for extended periods, consider a sweetener that promotes longevity, and always store your syrup in a sterile, airtight container in the refrigerator.

Adding flavour

Coffee syrups are a great way to add flavour to your coffee, tea, cocktails, and desserts. You can make your own coffee syrup at home with just a few ingredients, or you can buy them from the store. Here are some ideas for adding flavour to your coffee syrup:

• Vanilla: Add a vanilla bean/pod (sliced in half) to the syrup while it simmers. You can also use vanilla extract or vanilla bean paste.
• Almond: Add a small amount of almond extract once the syrup has cooled.
• Spices: Cinnamon, nutmeg, cloves, or a cinnamon stick can be added to the syrup while it simmers.
• Chocolate: You can add chocolate syrup or melted chocolate to the coffee syrup for a mocha flavour.
• Fruits: Try adding lemon, peach, or other fruit flavours to your coffee syrup.
• Honey: Honey is a natural sweetener that can be added to coffee syrup. Acacia honey and clover honey are especially good choices.
• Other Flavours: There are many other flavours of coffee syrup available, such as ginger, toffee, caramel, maple, and mint. Get creative and experiment with different combinations!

Storing your syrup

Containers

The best containers for storing simple syrup are glass jars or bottles. Plastic containers can retain food odours and affect the flavour of your syrup. For small batches, 8oz Boston round-style apothecary bottles are a good option. For larger batches, swing-top bottles or mason jars are ideal. If you plan on storing your syrup in the freezer, consider using a new plastic container or tempered glass to avoid breakage.

Sterilisation

To sterilise your storage container, preheat your oven to 325ºF/160ºC. Wash the jar or bottle in hot soapy water, then place it on a clean oven tray and heat for 10-15 minutes until completely dry. Alternatively, pour an equal measure of boiling water over your measure of sugar to kill any bacteria.

Refrigeration

Simple syrup should always be stored in the refrigerator. Its water content makes it susceptible to bacterial growth, so refrigeration is necessary to keep your syrup fresh. Basic syrup with a 1:1 sugar-to-water ratio will last around 2 weeks in the fridge. Rich simple syrup (2:1 sugar-to-water) will last longer, usually about a month.

Freezing

If you have the space, freezing your simple syrup is a great option. The sugar content will prevent it from freezing solid, and the cold temperature will keep your syrup fresh for months. Silicone ice cube trays are perfect for freezing individual portions, which can then be transferred to a zip-top bag for storage.

Shelf Life

The shelf life of your syrup will depend on its ingredients and whether it is homemade or store-bought. Most homemade simple syrups will last about a month in the fridge. Syrups made with fresh fruit will last about two weeks, while citrus syrups can last up to a month. Syrups made with dried spices will last up to 4 weeks. Store-bought syrups will generally have a longer shelf life than homemade ones.

Extending Shelf Life

You can extend the shelf life of your syrup by adding a neutral spirit like vodka (about 1 tablespoon per 2 cups of syrup) or by making a rich simple syrup with a higher sugar content (2:1 sugar-to-water ratio).

Signs of Spoilage

To check if your syrup has gone bad, look for a cloudy appearance or any mould at the bottom of the container. Other signs include an off taste or aroma. If you notice any of these signs, discard the syrup immediately.

Frequently asked questions