How to Make Coffee Simple Syrup (+Bonus Espresso Martini Recipe!)

This rich, aromatic coffee simple syrup is a fun twist on the classic simple syrup you see in most cocktail recipes. Instead of using plain sugar water to make simple syrup, I wanted something with more depth and character—so I made a homemade coffee syrup that brings real roasted coffee flavor into cocktails, mocktails, iced lattes, cold foam drinks, desserts, and more. It’s an easy upgrade, but it makes a huge difference, especially if you love coffee‑forward drinks.

Since this syrup was originally created with cocktails in mind, keep scrolling after the recipe—you’ll find a bonus espresso martini recipe that puts this coffee syrup to perfect use. If you don’t have an espresso maker, we also have you covered with some other easy methods to make a delicious espresso substitute for the cocktail… or even use strong coffee for a delicious alternative!

For my numerous other unusual simple syrup recipes, just click here.

With no further ado, let’s do this!

Yield:

Approximately 9 fl. oz. (about 1 1/8 cups)

Shelf life:

4+ months, refrigerated

Equipment:

• French press (or coffee maker)
• Measuring cups & spoons
• Medium saucepan and wooden stirring spoon
• Fine mesh strainer
• Suggested: bottling funnel
• Suggested: 10 – 12 oz. storage bottle

Ingredients:

• 270 g brewed coffee (about 1 1/8 cups)
• 270 g white sugar (or 1 1/3 cups)

About the Coffee

To get a great flavored coffee, I brewed 1 1/4 cups (10 fl oz) of water with 3 tablespoons of high‑quality coffee grounds in my French press. After pressing, this yielded 270 g brewed coffee (about 1 1/8 cups). If you’re using a standard coffee maker, simply start with 1 1/4 cups (10 fl oz) of water and brew a strong batch of coffee. You should end up with about 1 1/8 cups of finished coffee, which is the amount needed for this recipe. A medium‑dark roast works beautifully. Espresso beans can be used if you prefer a bolder flavor, but regular coffee keeps the syrup balanced and more versatile.

Directions:

1. Combine the brewed coffee and sugar in a medium saucepan. Bring to a boil over high heat, stirring occasionally.

2. As soon as the mixture reaches a rapid boil, reduce heat to low and simmer, uncovered, for 35–40 minutes, or until the syrup reaches your desired consistency. (I simmered mine for 38 minutes, which produced perfect cocktail‑style syrup.)

3. Remove the saucepan from heat. Pour the mixture through a fine mesh strainer into a heat‑safe receptacle.

4. Transfer the finished syrup to a suitable storage jar or bottle and seal. If using a “woozy” style bottle for easy pouring, use a bottling funnel to transfer the syrup in. Once cool enough to handle, refrigerate. The syrup will thicken slightly as it chills. Keep refrigerated when not in use.

BONUS RECIPE: Espresso Martini Featuring Coffee Simple Syrup

This classic espresso martini gets an upgrade from your homemade coffee syrup, which adds depth, sweetness, and a silky finish. It’s a smooth, coffee‑forward cocktail that’s perfect for anyone who loves a rich, creamy espresso martini with bold, authentic flavor.

Equipment:

• Martini glass(es)
• Cocktail shaker
• Measuring jiggers

Ingredients (for one serving):

• 2 oz vodka (1/4 cup)
• 1 oz freshly brewed espresso (2 TBSP)
• 1 oz coffee liqueur (2 TBSP)
• 1/2 oz Coffee Simple Syrup (from above) (1 TBSP)
• Ice (fill shaker about 3/4 with ice, around a couple scoops)
• Optional: 1/2 oz cream for a richer, dessert‑style version (1 TBSP)
• Optional: A few dashes coffee bitters

Directions:

1. Add vodka, espresso, coffee liqueur, and coffee simple syrup to a cocktail shaker filled with ice. Optional: Add heavy cream or Half & Half for added smoothness and balance. Also optionally add a few dashes of coffee bitters.

2. Shake vigorously for 15–20 seconds until well‑chilled and well-combined.

3. Strain into a chilled coupe or martini glass.

Notes:

• You can use espresso beans in a French press. For a strong espresso substitute, combine 3–4 tablespoons finely ground espresso beans with 1/2 cup hot water, steep 3–4 minutes, press, and use 1 oz in the cocktail.
• A strong drip‑coffee concentrate also works if you don’t have a French press.