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The key is to keep the offer simple, focused and well made. When using flavoured syrups remember that coffee won't marry with every flavour. Syrups such as Kiwi and Spiced Pumpkin sound great, but they won't necessarily taste great. Classic coffee combos are flavours like Vanilla, Caramel, Chocolate, Hazelnut and Almond. These flavours should form the foundation of any flavoured offering.
Another thing to remember is how to add the flavour. Don't add it to the coffee itself, but rather to the steamed or foamed milk for the Latte or Cappuccino. This technique carries the flavour and aroma through the entire drink, rather than it sitting at the bottom of the cup.
Now you can try the taste sensation that's leading the US coffee market! Torani "Italian Style" syrups are made in San Francisco and exported to the UK exclusively for Matthew Algie - available now in 750ml bottles.
This article originally appeared in Fresh 8 | 
