Homemade Coffee Syrup

Your New Favorite Add-In: Specialty Coffee Syrup

Looking for a bold and beautiful way to bottle up your favorite coffee flavors? This specialty coffee syrup is here to impress—rich, aromatic, and made from an intense specialty coffee brewed with care using the Origami dripper. Whether you’re mixing it into cold milk, swirling it into cocktails, or drizzling it over desserts, this syrup is a flavor-packed game changer. And yes, it’s ridiculously easy to make!

Amazing coffee syrup, in small glass next to a preserving bottle filled with coffee syrup, placed on brown ground next to coffee beans.

Curious how a simple cup of coffee turns into a syrupy dream? Let’s dive in together!

Today, I want to introduce you to something truly exciting from my kitchen: a homemade coffee syrup that captures the heart of a really good specialty brew. For this recipe, I brewed a remarkable coffee from Trevo Coffee Roastery, a small Austrian roaster I happily stumbled upon. One whiff of this berry-rich aroma and I knew it was meant to be turned into something magical. Imagine bold fruity notes bottled up, ready to elevate any drink you stir it into.

You can find more of my favorite coffee add-ins and custom creations in the flavored coffee section—like my lavender lattes, honey infusions, and more ideas that turn your daily coffee into a little ritual of joy.

I brewed this batch using my beloved Origami dripper—the one that never lets me down when I want clarity and character in a cup. The syrup keeps beautifully in the fridge and can be stirred into cold milk for a refreshing iced coffee, shaken into a cocktail for a boozy treat, or simply spooned into sparkling water for a little coffee spritz moment.

Ready to turn your favorite coffee into a syrup worth savoring? Let’s make something delicious together.

Ingredients you need

Ingredients coffee syrup - sugar, coffee beans, water.

Dose Wisely: Tales from the First Tastings

Let’s talk first tastings—because of course I couldn’t keep this syrup all to myself! My mom was the first to try it, swirled into steam-wand-foamed milk (her favorite!). She lit up at the intense berry aroma and creamy sweetness—this is a woman who loves sweet things, and even she said, “Wow, that’s almost too sweet!” That reminded me of something I learned back in my studies to become a radiologic technologist: “The dose makes the poison.” And it’s true here, too—this syrup is bold, beautiful, and best used thoughtfully. A little goes a long way!

Next up: my coffee buddy and colleague—yes, the one who geeked out with me at the Vienna Coffee Festival last year! She and her mom drizzled it over vanilla ice cream (genius, right?). Her mom also found it a bit sweet, but the flavor? Totally irresistible.

And finally, I shared a sample with a colleague who’s a physical therapist—he’s one of my favorite testers because he always gives such thoughtful, honest feedback. He enjoyed the flavor but added a bit too much, thinking it would behave like a typical fruit syrup. What really stuck with me was his first question: “Can I mix it with water?” That one simple moment inspired me to try it that way myself—and now there’s a sparkling coffee syrup drink recipe coming soon! Since I’d mentioned that milk was my first idea, he gave it a shot with oat milk, and it worked beautifully.

So yes, this syrup packs a flavorful punch—but once you find your perfect dose, it’s magic.

Ingredients

Specialty Coffee Beans
- Choose beans with a bold, distinctive flavor profile—something that truly stands out. For this syrup, I recommend a coffee with intense fruity or floral notes (like the berry-forward roast I used from Trevo Coffee Roastery). Think of it this way: whatever flavor is prominent in your brew will become the star of your syrup!
Filtered Water
- Always go with filtered water for brewing—especially when you’re making a syrup. Since we’re concentrating the flavor, you want the cleanest, freshest base possible to let those coffee notes shine.
Sugar
- Plain white sugar works beautifully here. It sweetens and preserves the syrup while keeping the coffee flavor in the spotlight. You’ll stir it in after brewing, while the coffee is still warm.

How To Make Coffee Syrup From Scratch

Step 1: Weigh and Filter
Start by weighing your coffee beans and water. I recommend filtering your water—just like with regular brewing, good water = great flavor.

Step 2: Heat and Grind
Heat the water to somewhere between 90 and 96 °C (that’s 195 to 205 °F). While that’s heating, grind your coffee to a medium-coarse consistency.

Step 3: Set Up Your Origami Dripper
I love using the Origami dripper here—it brings out those fruity, floral notes in the most magical way. Place it on a cup, insert your filter, and give the filter a good rinse. (I do this over the cup so I can discard the rinse water easily.)

Step 4: Move to the Brewing Vessel
Once rinsed, move your dripper onto the brewing pot or carafe and place the whole setup on your coffee scale. Add your ground coffee and give it a gentle shake to level the surface.

Step 5: Bloom
Pour a little water—just enough to wet all the grounds—using either small concentric circles or a zigzag motion. Let the coffee bloom for about 45 seconds. This helps release those gorgeous aromas and makes for a more even brew.

Brewing a delicious specialty coffee using an Origami Dripper.

Step 6: Continue Pouring
Now pour in the rest of your water slowly, keeping that gentle circular motion going. Aim for a total brewing time of 3 to 5 minutes—that’s the SCA’s sweet spot for great extraction. Let the coffee drain completely.

Step 7: Make the Syrup
Pour your freshly brewed coffee into a small saucepan. Add sugar and bring it to a boil. Once it’s bubbling, turn the heat down and let it reduce, whisking now and then, until it thickens slightly.

Pour the freshly brewed coffee into a saucepan.

Step 8: Customize the Flavor (Optional)
Want to make it a little fancy? You can add a small splash of vanilla or even rum to deepen the flavor.

Step 9: Cool and Store
Let the syrup cool down completely before pouring it into a clean jar or bottle. Store it in a cool, dark spot—and enjoy!

Nora’s Note: I usually don’t reduce the syrup by half—it thickens as it cools, and I personally prefer working with a thinner syrup. It’s easier to stir into drinks and just feels smoother.

Amazing coffee syrup, in small glass, placed on brown ground next to coffee beans.

Storage Tips

Once your syrup has cooled completely, pour it into a clean jar or airtight bottle. I like using a glass bottle—it looks pretty and pours easily!

Store your syrup in the fridge, and it’ll keep well for about 2 weeks.
If you’ve added a splash of rum or another spirit, it might last a little longer—but always give it a quick sniff or taste before using, just to be safe.

It may thicken slightly in the fridge. If that happens, don’t worry—you can give it a quick stir or warm it up gently if needed.

Products

Origami Dripper
- My go-to for bringing out beautiful flavor clarity and aroma. If you don’t have one, a V60 or Kalita Wave can work too—just keep in mind the flavor might vary slightly.
Coffee Filter
- A compatible filter for your dripper—typically wave or conical, depending on the model. Don’t forget to rinse it!
Gooseneck Kettle
- Perfect for controlled, slow pouring—especially helpful during blooming and circular pours.
Coffee Scale
- Essential for accuracy! You’ll want to measure both your coffee and water by weight to nail the brew time and flavor.
Grinder
- Freshly ground beans make all the difference. I currently use two:
  - The Comandante hand grinder—perfect when I want full control and a quiet brewing moment.
  - The Baratza electric grinder—great for when I need to get brewing faster, especially before my morning shift at the hospital!
    Both give me consistent, reliable results with a medium-coarse grind.
Carafe or Pot
- To collect your brewed coffee. I place the Origami dripper directly on it after rinsing the filter over a cup.
Small Saucepan
- For simmering the coffee and sugar into syrup.
Whisk
- To gently stir while reducing the syrup—helps prevent scorching and keeps the texture smooth.
Jar or Airtight Bottle
- For storing your syrup once cooled. A clean glass bottle works beautifully and looks great in the fridge!

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Frequently Asked Questions & Troubleshooting

What if my syrup turns out too thick?

It happens! Just stir in a splash of hot water to loosen it up. Do this a little at a time—you can always add more, but you can’t take it out.

Can I use brown sugar instead of white?

Sure, but keep in mind it’ll change the flavor. Brown sugar adds a bit of molasses depth and will make the syrup darker and more caramel-like. It’s delicious, just different!

The syrup crystallized—what do I do?

Try reheating it gently and whisking until smooth. If it keeps happening, it may have cooked a little too long or cooled too quickly. Next time, reduce the heat earlier and let it cool more slowly.

What if my coffee doesn’t taste as fruity as yours?

Not all coffees are created equal! Choose a specialty bean with a bold, standout profile—fruity, floral, or even winey notes work great here. Your grinder, water, and brew time all make a difference too.

☕ Need more help brewing better coffee?

If you’re just getting started with pour-over or specialty coffee and feel a bit overwhelmed—don’t worry, you’re not alone! I’m working on a beginner-friendly coffee brewing course, and I’ll also be offering 1-on-1 coaching sessions where we can walk through your setup, answer your questions, and get you confidently brewing delicious coffee at home.

More details coming soon—but feel free to get in touch or join my newsletter to be the first to know!

🌱 About the Coffee: “Red Berries” from Campo Hermoso

For this syrup, I used a truly special bean: Red Berries from Campo Hermoso in Circasia, Colombia, roasted by Trevo Coffee Roastery here in Austria. The flavor is incredible—intense, juicy, and bursting with berry notes that shine through in syrup form.

The magic behind it? A bold and innovative process developed by Edwin Noreña, a fourth-generation coffee farmer known for pushing the boundaries of fermentation. Inspired by craft beer techniques, Edwin and his team use co-fermentation methods to create complex and expressive coffees.

This particular batch goes through a Honey Mosto Carbonic Maceration process (yes, it’s as fancy as it sounds!). It includes:

Hand-picking only the ripest cherries with high sugar content (Brix 20+)
A carbonic maceration stage, where whole cherries ferment in a low-oxygen tank to extract “Mosto,” the rich coffee juice
Co-fermentation with a special yeast culture, allulose, and dehydrated red berries like raspberry, strawberry, blueberry, and currant
A black honey processing stage—leaving sticky fruit on the beans for extra sweetness—followed by a 72-hour fermentation
Sun drying in a greenhouse and a rest period for stabilization

The result? A beautifully balanced coffee with vivid fruity character, smooth sweetness, and excellent clarity—perfect for crafting a syrup that’s as flavorful as it is versatile.

More Recipes and Tips You Might Enjoy:

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