Maple Coffee

Why this works

Maple syrup is sap from sugar maples boiled down to about two thirds sugar, and its flavour is created in that boiling. As the sap concentrates, its sugars and small amounts of amino acids undergo Maillard reactions and caramelisation, producing caramel, vanilla-like and woody notes. Darker, more robust grades are made later in the season or boiled longer and taste noticeably stronger, which is what you want in coffee, where a delicate golden syrup simply disappears.

Those caramel and woody flavours overlap with coffee's own roasted notes, which is why maple suits coffee more naturally than plain sugar does. It sweetens and adds depth at the same time.

The pinch of salt is a small, useful trick. Salt suppresses the perception of bitterness, so the coffee tastes smoother and the maple's caramel comes forward. It is the same principle as salted caramel. Use only a tiny pinch. You should not be able to taste salt.

Maple cream on top is optional but good. Lightly whipped cream with a little maple folded in floats on the coffee and gives each sip cold maple sweetness before the hot coffee. For the spiked version with Canadian whisky, see Canadian coffee.

Variations

• Maple latte: 15 ml maple syrup with a double espresso and 180 ml steamed milk.
• Iced: maple and cold brew over ice with cold milk. Maple mixes into cold drinks more easily than honey.
• Maple pecan: toasted crushed pecans on the cream.
• Spiked: see Canadian coffee.