It’s often the case that young people first start drinking coffee by trying it with milk or sugar, as this may be more palatable. It is a big step to go straight in there with a double espresso when you’re first acquiring a taste for coffee.  It is also true that several well known flavours can be detected in pure unadulterated black coffee such as  Hazelnut (often in Brazilian beans), Blueberry, in naturally processed Ethiopian Harar or some specialty lots, or Apricot, Lemon and Jasmine in complex washed Ethiopian coffee for example, so there is scope to use quality syrup to accentuate and improve the coffee experience. 

Moreover, Frappes, Milkshakes, Craft Soda’s and other Iced drinks do not need to be tarnished with an unhealthy low quality synthetic reputation as they often have been. A quality syrup driven beverage experience is possible and should be promoted by hospitality business owners as an opportunity to augment their drinks menu and deliver a more varied enjoyable high quality customer experience.