Flavored Coffee

While flavored coffee has gained popularity and even created some controversy in recent years it is not a new concept. The Arabs were the first to alter the taste of this hot beverage by adding cinnamon. Others in the Middle East followed adding cardamom, clove or nutmeg. Eventually people experimented with citrus peels, chocolate and alcoholic beverages as well. All of these flavorings are added during the brewing process or in the cup.

In modern times chemical solvents which mimic natural flavors have been developed and are now commonly used in an infusion process for commercial sales. In addition various natural oils and nuts are also infused with the whole beans while still warm from roasting. Infused whole bean flavorings are divided into four common categories. The most popular is vanilla based which includes all the crèmes such as French vanilla and Irish crème as well as all nut based flavors such as macadamia and hazel nut. The second most popular category is chocolate based (e.g. chocolate-mint) which is followed by fruit based (e.g. raspberry) and spice based (e.g. cinnamon).

Despite the growing popularity, purists look down on flavorings in any form with the possible exception of sugar and cream. Many experts recommend against the pre-flavored (whole bean infusion) beans which permanently stain coffee brewing equipment with their scents. However, the pre-flavored beans have a strong following and are widely available with many specialty companies.

An alternative flavoring method is syrups which is the next most common way to flavor coffee. Syrups taste great, come in a wide variety of flavors and are easy to use. The other flavoring methods are the traditional concepts of adding natural flavors during the brewing process or post brewing directly to the cup. Cinnamon, nutmeg, nuts and orange zest can be added directly to the coffee grounds before brewing and since they are subtle won't permanently stain your equipment with smells. Vanilla extract, chocolate mint flavoring or many kinds of liquor can easily be added directly to the cup.

When experimenting use flavors you like and don't add too much or you will lose the original taste. Keep in mind the type of coffee you are using. A wide variety of flavors will blend nicely with a balanced Central American variety. In a heavy type such as Indonesian, however, liquor or chocolate is a better complement to the thick, rich body. In any case the idea is to have fun when experimenting and use a hint of flavoring to enhance the natural flavor instead of overwhelming your senses.

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