How to prepare your ideal flavoured coffee

Hot cinnamon, caramel, ginger or vanilla coffee: which sounds most inviting on a cold autumn morning? Flavoured coffees are popular not only in cafés but also at home and in the office. What could be better than combining your favourite coffee with an appealing aroma? How are flavoured coffees made, and what are the ways to prepare them?

There are several approaches. Shop-bought flavoured beans are treated with food-grade flavourings during production. Preparing them is straightforward: grind and brew, checking that your equipment is suitable for coated beans.

For those who want to explore the beans' own character, however, we prefer starting with unflavoured coffee. Cooling is an important stage after roasting, and the treatment and handling of the beans influence the final result. Added flavourings deliberately change the aromatic profile rather than simply preserving the original one.

Natural additions

Adding ingredients yourself offers plenty of control, although it takes a little time and preparation. Cinnamon coffee is simple, while mint or orange flavours may require more thought.

You might crush cardamom seeds, prepare an edible orange-peel infusion, make caramel or use almonds. But a vanilla pod or ready-made caramel is not always to hand, and an office kitchen is hardly the ideal place to prepare an orange essence.

That is where syrups offer a quick and convenient alternative.

Flavoured syrups

A coffee syrup can transform a drink to suit your preferences. It is often added to a latte, but can also be used in an Americano or espresso.

Professional syrups are widely available from many producers, with an enormous choice of flavours: familiar vanilla, caramel and chocolate; dessert and liqueur-inspired options such as amaretto and Irish cream; or more unusual choices including mango, pumpkin and crème brûlée.

Choose a flavour you enjoy and adjust the quantity to balance its sweetness with the character of the coffee.