The difference between coffee syrup and sugar coffee syrup how much syrup is appropriate in which brand of good coffee?

The flavor of coffee often mentioned by the older generation is similar to shabu-shabu water. Today, in this era of material wealth, more and more young people with this impression are happy to find a coffee shop to taste a cup of "high-grade instant-boiled water". Of course, do not underestimate human desire for sugar and unique pursuit, first add a variety of flavor syrup to the coffee, and then a variety of special flavor coffee beans. Even if it is a well-balanced Blue Mountain coffee, some people want to add sugar to it.

In order to add some uniqueness and interest to their products, coffee shops will launch various combinations of coffee drinks, including lavender and jasmine, nutmeg, pumpkin, strawberry, and so on.

In fact, the combination of sugar and coffee has existed for hundreds of years. When coffee was introduced into Europe in the 16th century, because both coffee and sugar were imported and in small quantities, they were considered luxuries and were generally available only to the wealthy upper class. However, due to the poor quality of most coffee beans, the degree of roasting can be described as black and bright. In order to cover up the rich bitterness caused by deep roasting and shoddy coffee beans, it is often drunk with sugar.

With the passage of time, the quality of coffee beans has far exceeded that of coffee beans a few centuries ago, and today's third wave of coffee is that more coffee lovers advocate tasting the original flavor of coffee without sugar or milk. Now, syrup exists to add artificial flavor to coffee drinks, adding sweetness to coffee.

In the service industry, there is a saying, "the customer is God." This means that customers want to add dozens of portions of syrup to a cup of coffee, and as part of the service industry, baristas have to do as they are told. Speaking of this, everyone is probably no stranger. For a certain period of time, Starbucks hidden menus went crazy on the Internet, some of which, after the demand was printed, could not even bear the height of the cup. For a moment, Starbucks baristas are no different from bartenders.

Because some people are afraid of the bitterness of coffee, some classic syrup coffee, such as vanilla latte, toffee latte and caramel latte, have become permanent coffee products in coffee shops. Sweetness is attractive and addictive because it causes the brain to produce dopamine (a hormone associated with happiness), which makes people feel happy and rewarded.

When it comes to coffee, in today's coffee tide, people pay more attention to the flavor of coffee beans. Yega Chuefei coffee has a light white flower smell, but someone wants to add watermelon flavor syrup to the coffee, which may be the industrial watermelon flavor that hits the forehead, and the white flower smell has been successfully covered.

Some baristas with personality may be shocked at first when they see the guests adding sugar to the cup of Blue Mountain coffee they ordered, and then they may even feel that they are full of natural things. As a matter of fact, the customer, as the payer, is also bought with real money and silver, and has his own control over how to drink it. Baristas can only give guidance and cannot interfere directly.

Think about it from another perspective, but the existence of all kinds of syrup coffee lowers the threshold for coffee acceptance, and also allows more people who do not like and do not touch coffee to know coffee and drink coffee. After all, it is rare to see people who add shot to their coffee for the first time. Starbucks used to make coffee, but then it came out with "Frappuccino" drinks, which made more people who did not drink coffee wait in line to sign in. It has developed from 4 kinds of syrup in 1994 to dozens of kinds of syrup today.

According to Grand View Research, Inc. A 2019 report predicts that the global market for flavored syrup is expected to be worth about $65.6 billion by 2025. In the syrup market, there is also a sub-industry that produces syrup for the coffee industry, that is, the coffee syrup industry. In the United States alone in 2020, about 80% of coffee consumers customized their drinks in some way, and about 7% used syrup.

Some of the taste of coffee is also difficult for some people to accept, so there are more people like special coffee with all kinds of flavor syrup, in order to maximize the balance of sour, sweet and bitter tastes, so as to expand the audience of coffee drinkers.

Speaking of which, what would you do if someone added sugar to the Blue Mountain Coffee in front of you?

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