Coffee Syrup (and Coffee Essence)

For the essence:
In a small saucepan over medium heat, melt the sugar in the espresso/coffee. Then reduce it by letting it boil slowly for about 5 minutes until thickened and glossy. Remove from heat and let it cool.

For the syrup
In a small saucepan over medium-low heat, melt the sugar in the water. Remove from heat and stir in the coffee essence. Let it cool and store in the fridge.

Coffee essence is perfect for baking, for flavouring cakes and buttercream.

Coffee syrup on the other hand is perfect to soak sponge cake, poach fruit, drizzle on your pancakes or to make Rhode Island Coffee Milk.