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Maple syrup, honey, agave syrup & Co.

Are sugar substitutes such as agave syrup, maple syrup, honey or stevia really healthier and more ecological? What about zero calorie sugar substitutes? The answers will surprise some…

Sugar appears to be the new enemy in food. Many people are increasingly opting for foods with as little “sugar” as possible – regardless of where the total sugar content of the food actually comes from. People prefer to choose products that contain supposedly healthier alternatives instead of sugar.

When looking for a sugar substitute, ask yourself why you want to substitute sugar. When it comes to calories, low-calorie or no-calorie sweeteners are the best choices. But it is usually healthier to simply change your diet to fewer sweets if you have this wish. When it comes to taste, honey and syrups are the best alternatives to sugar.

Agave syrup and agave syrup
honey as a sugar substitute
maple syrup
coconut blossom sugar
rice syrup
Stevia aka sweet cabbage
xylitol and birch sugar
erythritol

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Cooking Tips

Sugar, Sweetener & Co.

Sweet as sugar or rather bitter? If you want to sweeten your coffee or tea, you are spoiled for choice. There has long been a large selection of sweeteners. We present you with a selection.

The raw material sugar

The sweet taste of various types of sugar makes one or the other connoisseur’s heart beat somersaults. It makes us happy. The word sugar originally comes from the Sanskrit word (that’s a language in India) and means “sweet”. How fitting! Many sweeten the classic way with sugar. Whether in fine crystal form, as sugar cubes, syrup or rock candy – it comes in many forms. But what other alternatives are there?

There is cane, beet, maple and palm sugar. These are obtained from sugar cane, the juice of sugar beet or sugar maple and types of palm trees. A total of 194 million tons of sugar were produced in the 2017/2018 harvest year.

sweetener

Good alternatives are, for example, honey, stevia, sweeteners, fructose or types of syrup. Of course, they all have their own taste, so it’s best to try them in a cup of coffee to see what you like. Honey is a food made from the nectar of flowers by bees. The collected juices of the plants are enriched and changed by the bees in their bodies with endogenous substances such as enzymes, proteins and acids. After that, this liquid is stored in honeycombs and matured.
Stevia. It hides in a plant growing in South America. Native people have been using this plant for centuries as a sugar-free and natural sweetener, as the extract obtained from the leaves has a sweetening power that is ten to thirty times stronger than conventional sugar. So you need significantly less for sweetening. Sweetener is either synthetic or made from natural substitutes for sugar. It surpasses the sweetness of conventional sugar considerably. The best known forms are lozenges or in liquid form.

Syrup is available from many manufacturers in a wide variety of flavors. Caramel, coconut and co. sweeten the coffee with an additional flavor. But be careful: some types of syrup are only suitable for cold drinks. In forums you can read from some users that they use their drinks with agave syrup, sugar beet syrup, maple syrup or conventional vanilla sugar (the one used in baking).

There is certainly no one best solution for all people, for all occasions. Rather, it is a matter of taste whether it should be cane sugar for baking and hazelnut syrup in the cappuccino. Basically, you should of course always pay attention to a moderate consumption of sugar and other sweeteners.

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Food

Lungo, Ristretto, Macchiato and Co: 10 Popular Espresso Variants

You know espresso, café latte and cappuccino. But what is a ristretto? And what exactly do you need to order if you want to try a shot espresso or over ice? Mamis Caffè introduces you to ten delicious espresso variants. With this knowledge, you can master the drinks menu on your next holiday in Italy like an expert.

Italians don’t drink espresso, they drink coffee – at any time of the day or night. Whether on the go at the bar, after a meal in the restaurant or at home fresh from the stove, the quick pick-me-up is omnipresent. To ensure that there is something suitable for every taste and every occasion, various variations have developed from the classic espresso. So many that even connoisseurs lose track of things.

1. Ristretto

Strong, stronger ristretto. The ristretto is even smaller and stronger than the classic espresso. The same amount of ground coffee is prepared with less water. This is how the shortened or “narrowed”, almost viscous version of the caffè is created.

2. Doppio

After a long night in Rome, you order a caffé doppio, the double espresso, the next morning. It’s quite simply double the amount.

3. Lungs

The lungo is basically the counterpart to the ristretto, a lengthened espresso. The same amount of ground coffee is prepared with more water and served in a correspondingly larger cup.

4. Americano

The caffé americano is a double espresso that is diluted with water. Unlike the lungo, the additional water does not go into the machine, but is added afterwards. Professionals fill a cappuccino cup two-thirds full with hot water and pour the double espresso straight from the machine on top.

5. Coffee macchiato

Beware of confusion: The Caffè macchiato is an espresso with milk froth, which you drink from a small espresso cup. The latte macchiato is much better known in Germany. In this version, an espresso is poured into a large glass of frothed milk, creating the well-known three layers of coffee, milk and milk froth.

6. Corretto

If the Italians want to fix or “correct” their caffè, that means a strong sip of hard liquor. For the Corretto, an espresso is refined with grappa, cognac, amaretto or sambuca. Do you have a special preference? Then order the right spirit right away with: “Caffè corretto con Amaretto, prego.”

7. Coffee freddo

Espresso also tastes cold. A caffè freddo is a chilled, heavily sweetened espresso served in a tall glass with ice cubes. Tip: professionals pour the fresh espresso directly onto the ice cubes. If it cools down too slowly, the coffee can become bitter.

8. Bicerin

Now chocolate comes into play. Bicerin is the right variant for cocoa lovers: Here, a hot chocolate is refined with espresso. The basis is milk and bitter cocoa powder, the drink is sweetened and served with a little cream or milk foam.

9. Morocco

For a Maroccino, liquid chocolate is poured into a glass, followed by the espresso, topped with a little frothed milk and cocoa powder.

10. Coffee moca

Another chocolaty coffee specialty is the Caffè moca. To do this, an espresso is mixed with twice the amount of hot milk and cocoa or liquid chocolate. The moca also tastes best with a topping of cream or milk foam.

Curious? Don’t wait until your next vacation in Italy. With high-quality coffee beans from Italy, you can make an aromatic espresso at home, which forms the ideal basis for your new favorite drink.

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