I like hazelnut flavored coffee. I was going to order some flavored beans but then I heard it's better to buy good coffee and then just add flavoring through a syrup or an extract.

Any recommendations? Torani syrup seems popular. Anything else? I like the idea of extract so I can sweeten to taste but not sure if this is a good route, what brand is good and whether extract or oil is better.

Monin seems to be the standard for added flavors at coffee shops and bars.

https://www.monin.com/us/produ...ps/all-coffee-syrups

I’m a big fan of hazelnut coffee too! I’ve used Torani syrups before, and they’re solid for adding that nutty flavor. If you’re into extracts, I’d recommend Nielsen-Massey—they make a really good hazelnut extract.

Bailey’s

We buy Cameron's Vanilla/Hazelnut blend from Sam's.

https://www.samsclub.com/p/cam...77?xid=plp_product_9

You want to run me out of a room? Or even a building? Brew up a pot of hazelnut coffee. That'll do it.

I don't know what it is, as I can eat hazelnuts just fine, but the smell of that vile concoction hits a place in my brain that triggers all sorts of bad things. I cannot be around it.

IMO, the only flavor coffee needs is coffee flavor. Perhaps a splash of whisky or a sprinkle of cayenne pepper from time to time, otherwise...just coffee thanks.

^I think I can sympathize. I always had the suspicion that commercial flavored coffee was just a way to mask the taste of inferior beans.

That's fine. There are syrup flavors that leave me wondering. I saw a lavender syrup that didn't sound palatable to me. I'm not really too keen on cinnamon in my coffee though I love cinnamon otherwise (rolls, toasts, crepes, ....).

I like a cup of just good, plain, black as well. And I have that. I just feel like a change once in awhile.

I prefer bourbon flavor in my coffee.

Still, it can be difficult to find decent flavor that isn’t all sugar.

Thanks guys. I may put some whiskey or bourbon or Kahlua or bailey's in my coffee after work or dinner. But not when I'm starting my work day. Most of my coffee consumption is while working.

And I'll look into the suggestions of monin and nielsen-massey and camerons vs torani (which seems everwhere). Thanks for that - I don't have an prior experience w/ those brands.

Sorry if I'm not a coffee aficionado. I don't have a sufficiently refined palate to detect notes of X or Y. Or the scent of A or B. I just roughly, in my opinion, know good or bad. Smooth or bitter. And on my income, I'm trying to keep prices down to about $12/bag - not the more common $15-20/bag at the market.

I generally like the natural taste of foods to come through. I like burgers w/ just a tomato. But sometimes I'll put ketchup. I like ribs with just a light complementary rub. But sometimes I'll glaze it with sauce. I like black coffee but sometimes a hazelnut flavored cup is nice.

I didn't know that this would make me some sort of heretic. 90% of the time I take my coffee black. Is it so wrong to have it hazelnut flavored 10% of the time?

^No way! If that's how you like it, that's all that matters.

No flavored coffee or creamer . Just can't do it .

7-11 sells crumb cake coffee I like. I drink it because I know it's made by tilling fresh baked crumb cakes into the soil they grow the coffee bean plants in.



"Better, higher quality, fresh ground coffee" or "unadulterated coffee" just tastes more like what I don't really like all that much. That being coffee.

I know what you're saying. But while I've had coffee cake but I had to look up crumb cake. Sounds good, I'd like to try that.

Come to think of it, I haven't had biscotti for a long time. Perhaps I can get both this weekend.

Friends of mine own a speciality coffee shop where they roast their own beans and all. They recommend great coffee and then the Monin syrup previously recommended.

I've had both ways, with the pre-flavored beans and then theirs, and theirs wins hands down.

I'll throw them a plug since it's veteran owned and the beans are roasted by a former US Army sniper: Corter Coffee (https://www.cortercoffeeroasters.com/)

I like chocolate tinted coffee. We have been mixing Criobru ground cacao beans in our coffee. It is wonderful.

quote:

Any recommendations? Torani syrup seems popular. Anything else? I like the idea of extract so I can sweeten to taste but not sure if this is a good route, what brand is good and whether extract or oil is better.

That’s what I use. A little goes a long way for me because I add Coffeemate hazelnut creamer.