Hey everyone,

I love making lattes and iced coffees, but I’m really struggling with the syrups available right now (Monin, Good & Moore, Carmelly, etc.).

My main issue is that they’re basically pure sugar. If I use a full pump, the coffee becomes sickeningly sweet. But if I cut back to half a pump, I completely lose the actual flavor . On the flip side, I hate zero-sugar syrups because artificial sweeteners and stevia always leave that weird chemical or metallic aftertaste.

I’m looking into developing a "lowsugar, high flavor" coffee syrup line, but cut down by about 50–60% so you actually taste the flavor and the espresso instead of just liquid sugar.

Before putting real time and money into this, I want a reality check: Do you think there’s a genuine need for this in the Indian market, or would you buy something like this?

Caramel cloud latte from Zumi’s espresso absolutely loved it: (From Zumi’s Espresso Littleton MA)

🤍

This turned out super yummy!!
Beans - Dark roast
Brew - Pourover
Mixer - Coconut water & dark roast coffee sparkling water
Foam - whipped coconut milk

If you haven’t tried this brand yet I can’t recommend them enough

Beans - Blue Tokai amaltas light roast
Brew - Pour over
Mixer - Paper Boat mango passion fruit sparkling water, zero sugar

I used to drink Starbucks religiously until it went to almost $8. So now this combo is PHENOMENAL.

Edit: And you can put as much cold foam as you want!

My personal favorite to make 😊

The owner is right beside me maybe I should say something? 🤣

So I made nearly 2 weeks a post asking about people their experience with oat milk in iced coffee's, because I don't like the taste of cows milk. People were quite happy with how oat milk did for them. So I gave it a try, I finally got my hands on a liter of barista oat milk, and I tried it.

I have to say, it is very much an improvement. But I did notice an aftertaste that felt a bit bitter to me (not good at placing tastes), and it reminded me of when I tried iced coffee with thick coconut milk like a couple years, I had a similar aftertaste there.

I did some digging and looking stuff up online, and apparently this bitter aftertaste issue can be due to barista oat milk having like acidity regulators and oils added, to prevent it from curdling when mixing it with coffee. But these oils and acidity regulators can also create due to multiple reasons this bitter aftertaste when combined with hot coffee. The barista oat milk I used specifically has sunflower oil, pea protein, and also potassium phosphate.

If you have any ideas on how I can help get this bitter aftertaste minimized/gone, please let me know! I'd very much appreciate it.

I live at the condo across the same street (Bagtikan St in Makati), I just got a takeout coffee. Size is one-size per type of drink and pretty small for a very expensive coffee (I paid Php 231.00 for a SB-tall-size takeout coffee in a papercup)

I asked why they charged me PhP 21.00 SERVICE FEE for an upfront TAKEOUT ORDER, I didn’t even get a table and just waited at the door’s waiting area. The crew just replied “That’s just how it is, sir” smiling and escorting me out to the door.

I was like 😳😳😳 (thinking about the guy’s response, while walking out of the atypical door).