Coffee Syrup for Mallorca, Pancakes and Desserts: Concentrated without Scorching

Reducing coffee for too long concentrates bitterness along with aroma. This syrup uses a short cook and enough sugar for texture, but it is served by teaspoons rather than as a drink.

Ingredients

• 150 ml strong coffee
• 120 g brown sugar
• Pinch of salt
• 1/4 teaspoon vanilla, optional

Method

1. Combine coffee, sugar and salt in a small pan.
2. Bring to a gentle boil while stirring to dissolve.
3. Cook five to seven minutes until it lightly coats a spoon.
4. Remove, add vanilla and cool.
5. Transfer to a clean jar and refrigerate.

Why this ratio works

The ratio creates a light syrup that thickens further while cooling. Stopping early avoids dark caramel and burnt notes.

Adjust it without losing the coffee

Serve one teaspoon over warm Mallorca, pancakes or ice cream. Add a little hot water if it thickens too much in refrigeration.

Troubleshooting

For crystallization, warm gently with one tablespoon water. Burnt syrup cannot be repaired with vanilla; begin again over lower heat.

Serve and store safely

Hot syrup burns. Cool before bottling, refrigerate and use within two weeks with a clean utensil.