As a former barista, I feel very passionately about simple syrup. While I would never judge a customer’s drink order, I did genuinely cringe any time I saw someone dump a packet of sugar into their iced coffee. Let’s review the science: Solids, like sugar granules, can take ages to dissolve at low temperatures. No matter how aggressively you swirl the ice around, that sugar will keep sinking to the bottom of your cup. The solution, however, is simple: syrup.
What is simple syrup?
Simple syrup is a liquid sweetener made by dissolving sugar in water. That’s literally it. Simple syrup disperses sweetness evenly throughout beverages of any temperature, making it a key component of many iced drinks and co*cktails (like sparkling beet lemonade or a whiskey sour).
Simple syrup has two main forms: standard syrup, which is made with equal parts sugar and water (1:1 ratio), and rich syrup, which is made with twice as much sugar as water (2:1 ratio) and therefore more viscous. Everything can be measured out by volume (like, 1 cup sugar to 1 cup water), but if you’re a stickler for precision, weighing your water and sugar (like, 200 grams sugar to 200 grams water) will yield results that are fractionally more accurate.
How do you make it?
There are two distinct methods for making simple syrup: hot and cold. Each method has its own unique advantages and disadvantages, but both are markedly easy, so this is the point where you get to choose your own adventure!
It’s more common to see simple syrup made on the stove via the hot method. In a saucepan, bring equal parts water and sugar to a boil, stirring continuously until the sugar has fully dissolved. Be cautious not to let too much water evaporate—otherwise, your syrup will reduce and cook down to be much thicker and sweeter than expected. Remove from heat, funnel into a glass or plastic container with a lid, and let cool completely before use.
The cold method tends to get less love than its stovetop counterpart, perhaps because it takes a bit more time. Many recipes will have you stirring sugar into room temperature water periodically over the course of 10–15 minutes, but Drink What You Want author John deBary swears by an unconventional cold process: busting out the blender.
As a seasoned barista with years of experience behind the espresso machine, my passion for coffee extends beyond the art of brewing to the finer details of perfecting a cup. Simple syrup, a seemingly humble ingredient, holds a special place in my heart and expertise. Witnessing customers mishandle the sweetness in their iced coffee has fueled my commitment to the science behind the perfect syrup.
Let's delve into the evidence-backed principles that underline the importance of simple syrup in crafting impeccable beverages. The cringe-worthy sight of someone dumping sugar into their iced coffee is not just an aesthetic concern; it's rooted in the science of solubility. Sugar granules, being solids, exhibit a sluggish dissolution process at low temperatures. No amount of vigorous swirling can rescue your drink from the inevitable fate of sugar settling at the bottom.
Enter simple syrup – a liquid sweetener born from the meticulous dissolution of sugar in water. This straightforward concoction serves as the elixir for uniform sweetness distribution in beverages of any temperature. From iced drinks to co*cktails like sparkling beet lemonade or a classic whiskey sour, simple syrup emerges as a linchpin in the realm of mixology.
Understanding the nuances of simple syrup requires recognizing its two primary forms: standard syrup and rich syrup. The former maintains a balanced 1:1 ratio of sugar to water, while the latter, with its richer viscosity, embraces a 2:1 ratio, featuring twice as much sugar as water. Measurements, whether by volume or precision weighing, offer avenues for customization, catering to both casual enthusiasts and perfection-seeking connoisseurs.
Now, the artistry of crafting simple syrup unfolds through two distinct methods – hot and cold. The hot method, a common practice in kitchens and cafes alike, involves bringing equal parts water and sugar to a boil. The continuous stirring ensures complete sugar dissolution. However, a cautionary note resonates – excessive water evaporation can lead to an unexpectedly thick and sweet end product. Once achieved, the syrup gracefully finds its place in a container, cooling to perfection before integration into beverages.
On the flip side, the cold method, though receiving less attention, offers an alternative path. This technique invites you to stir sugar into room temperature water over a span of 10–15 minutes, embracing a slower but equally effective process. However, a maverick approach endorsed by John deBary involves the unconventional use of a blender, injecting a burst of efficiency into the cold syrup-making journey.
In the realm of simple syrup, each method carries its distinct advantages and disadvantages. The hot method boasts speed but demands vigilance, while the cold method, though more time-consuming, introduces novel techniques for the syrup aficionado. This marks the point in your culinary adventure where you choose the path that aligns with your preferences and style.
As someone deeply entrenched in the world of coffee and mixology, my aim is not just to serve a beverage but to elevate the experience through meticulous craftsmanship, a commitment rooted in the understanding and application of the finer details, such as the art and science of simple syrup.
