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Home arrow All our content arrow Coffee Articles arrow Sweetbird Syrups Flavours
Sweetbird Syrups Flavours PDF Print E-mail
Written by c0ff33   
Mar 21, 2011 at 12:33 PM

Syrup flavours

Coffee flavoured syrups

Amaretto

An almondy flavour with the extra richness of a liqueur.

Almond

A sophisticated little syrup, reminiscent of cakes and pastries.

Butterscotch

A real buttery beauty of a taste.

Recipe idea

Butter Pecan Latte

Caramel

The classic taste of caramelised sugar yumminess.

Chocolate

The essence of true chocolatiness, not too sweet and not too bitter - perfect.

Chocolate Mint

It's the perfect combo - the mint's freshness cuts through the chocolatey sweetness, like a liquid After Eight.

Coconut

A sweet tropical taste that gives a bit of a Malibu spin on things.

English Toffee

It's the perfect sucky sweet - put it in a drink and it adds heavenly niceness.

*250ml retail bottle also available to hazelnut, English toffee and vanilla

French Vanilla

An intense, custardy vanilla flavouring. In fact it's damn fine.

Gingerbread

That familiar spicy, slightly hot biscuity taste.

Hazelnut

Great as an ingredient in rich, indulgent drinks.

*250ml retail bottle also available to hazelnut, English toffee and vanilla

Irish Cream

A sweet sumptuous combination of whisky and cream.

Mint

The essence of that fresh, cool, utterly distinctive taste.

Toasted Marshmallow

What a flavour! Reminiscent of open fires and burnt fingers, this one's a sweet scorcher.

Vanilla

Familiar yet still exotic, vanilla adds sophistication and subtlety to any creamy or chocolatey drink.

*250ml retail bottle also available to hazelnut, English toffee and vanilla

Fruit flavoured syrups

Banana

Always a favourite with little monkeys!

Blueberry

Wild colour, smooth taste - a good fun syrup.

Cherry

A rewarding syrup, unmistakable and distinctive.

Cranberry

Cleansing, zingy, slightly sour - a wintry berry that goes great in the heat too.

Lemon

Where would the world be without lemons? The original tangy taste.

Lime

Fresh, sharp and invigorating - somehow this is the taste of the colour green.

Orange

Tangy and rich at the same time - great for winter and summer drinks.

Passion Fruit

A lovely tangy taste, great in cold drinks.

Peach

Rich and sweet yet with that fruity zing.

Pineapple

Ideal for cocktails and mocktails and fruity mix-ups.

Raspberry

It's a classic jam - but in a drink? Adds a sharp fruity note - try it with chocolate, and take it from there.

Strawberry

That familiar jammy flavour, deep and sweet.

Iced Tea flavoured syrups

Natural Iced Tea

A light tea just waiting to be turned into a chilled-out drink.

Recipe idea

Iced Lemon Tea

Peach Iced Tea

A light brew of tea lifted and sweetened by the heady aroma of peach.

Raspberry Iced Tea

A light taste of tea cut with a burst of berry fruit.

Chai flavoured syrups

Chai

A warm satisfying mix of spices - including cardamom, cinnamon, cloves and ginger - and good old tea.

Recipe ideas

Almond Chai Mocha
Raspberry Chai Iced Mocha
Warm Cinnamon Delight
Pumpkin Spiced Latte

For all your Sweetbird Syrups to use with theses receipes - visit Sweetbird Syrup Supplier UK Pennine Tea and Coffee

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Last Updated ( Jul 04, 2013 at 10:53 AM )

Espresso machines have become more and more popular over the last decade. The first commercial espresso machines were built by Achille Gaggia in 1938. They work on the principle of hot water being forced over coffee under pressure to produce espresso coffee.The size and complexity of machines vary and consideration must be given before choosing the right system.

 

Smaller espresso machines have a single group head and low capacity boilers. Some of these single group machines have hand fill water tanks however most commercial espresso systems need a mains water supply. Single group espresso machines have a single steam wand for steaming and foaming milk and can produce either one or two cups of espresso coffee at any one time.

 

Commercial espresso machines have one, two, three or four group heads, one or two steam wands, hot water facilities and a cup warming areas. Choices of semi or fully automatic group heads are usually available however automatic group heads are the most popular. These automatic group heads allow the water doses to be pre-set providing a more constant product.

 

Each group head can produce one or two espresso coffees at a time.  Water boiler capacities vary and must be taken into consideration when selecting the right espresso machine. If high volumes of coffee or hot water are required high volume espresso machines with high capacity water boilers are necessary. It is also important to have the right power supply for the model selected.

 

Most high volume espresso machines need minimum 20 amp power supply. This allows the water boilers to recover quickly after water of steam has been drawn off. The most common espresso machines are two group machines. Usually they have two team wands allowing more than one operator to use the machine at any one time. A 10 litre boiler and a 20 amp power supply should be ample for most small to medium requirements.Three and four group espresso machines have larger water boilers and may need 30 amp or 3 phase power supplies.

 

The demand for espresso machines with high level group heads has increased due the growth of the takeaway coffee market. The requirement for large cup volumes and high volume demand has seen a growth for the more powerful espresso machines. Some of the most popular espresso machines manufactures include Wega, Gaggia, Brasilia, and Iberital. 

 

Wega espresso machines are now one of Italy’s largest machine manufacturers and produce high quality and innovative systems. Gaggia and Brasila espresso machines are also produced in Italy and have been popular for many years. Iberital espresso machines are produced in Spain. The high level group head models with high volume boilers are very popular in the takeaway market.

 

Smaller volume domestic espresso machines vary. It is very important to select the correct machine for your situation. Some smaller units do not have pressure boilers and struggle to produce both espresso coffee and steamed milk at the same time. Large espresso machines with pressure boilers are recommended particularly if more than one cup of coffee is required.