Originating in Italy as a favoring for gelato, Italian syrups are a staple for any coffee business. The characteristics of syrup deserve your attention.
Look for syrup that is made with cane or beet sugar; avoid syrups made with corn syrup referred to as “fructose”. The higher the “Brix” count, the more concentrated and flavorful the syrup. When you pride yourself in serving quality coffee, select your syrup with the same criteria.
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