Homemade Coffee Syrup
A rich, aromatic coffee syrup made with bold specialty beans and brewed using the Origami dripper. Sweetened and reduced into a velvety syrup you can stir into milk, drizzle on desserts, or mix into cocktails.
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Equipment
- Origami Dripper
- Coffee Filter
- Coffee scale
- Grinder
- Carafe or Pot
- Small Saucepan
- Jar or Airtight Bottle
Instructions
- Weigh 5 tbsp Coffee beans and 1 ½ cups Water. Filter the water using a table filter or water jug filter.5 tbsp Coffee beans, 1 ½ cups Water
- Heat the filtered water to 90–96 °C (195–205 °F), as recommended by the SCA.
- Grind your beans to a medium-coarse consistency.
- Set up your Origami dripper: Place it on a cup, insert a filter, and rinse the filter with hot water.
- Discard the rinse water, then place the dripper over a pot or carafe on your coffee scale.
- Add the ground coffee and shake gently to level the bed.
- Start the blooming phase: Pour a small amount of water in concentric circles or a zigzag. Make sure all grounds are wet. Wait 45 seconds.
- Continue pouring the remaining water slowly in circles, aiming for a total brew time of 3–5 minutes. This is the SCA standard for optimal extraction.
- Once the coffee has drained, remove the dripper.
- In a small saucepan, pour 1 ½ cups Brewed coffee and add 2 cups Sugar.2 cups Sugar, 1 ½ cups Brewed coffee
- Bring to a boil, then reduce the heat to medium-low. Let it simmer and reduce the liquid, whisking occasionally, until it reaches your desired syrup thickness.
- (Tip: I prefer reducing it by just 1/3 instead of half for a thinner syrup—it thickens more as it cools!)
- Let the syrup cool, then pour it into a clean jar or airtight bottle.
- Store in a cool, dark place. Enjoy!
Nutrition
Serving: 1cup | Calories: 770kcal | Carbohydrates: 199g | Fat: 1g | Sodium: 11mg | Potassium: 4mg | Sugar: 200g | Calcium: 7mg | Iron: 0.1mg
Servings: 2 cups
Calories: 770kcal
