Bring sugar and water to a boil once and cool again completely.
Pour into a 0.5 l Gourmet Whip together with the coffee beans and assemble the Rapid Infusion Set.
Screw on an iSi Professional Charger and let steep for at least 3 hours. Then quickly release the pressure and pass through a strainer.
Cold pressure infusion gives the syrup an intense yet balanced taste.
This recipe is suitable for the following products
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