Syrups

House-made syrups for espresso drinks and lemonades.

Coming soon

Individual syrup recipes (vanilla, lavender, hazelnut, wild cherry) will be linked here as their cards are finalized.

Syrup standards

• Ratio: 4:3 sugar to water by weight (e.g., 800g sugar : 600g water)
• Corn syrup: 1:50 of sugar weight, every syrup, every time — anti-crystallization
• Juice-based syrups: follow the juice-based syrup framework (citrate buffer, humectant adjustments, sizing rules)
• Equipment: front scale max 2kg; blender 30oz max-fill; 2L beaker + 64oz growler for storage

Coming syrups

• Simple syrup
• Vanilla syrup
• Hazelnut syrup
• Lavender Fields syrup
• Wild Cherry syrup
• Lemonade syrup (built around super-juice)