Acid Calculator for Coffee Cordials and Syrups | Barabica

Design an acid blend at a target TA for coffee cordials and syrups, using the acids found in the fruits your coffee already tastes like. Free.

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About — How a single-origin espresso martini that tasted like nothing became Barabica, and the bartender behind it: Bar Contra, Metropolis, Al Coro, CAP Black Coat.
Aero Pressed Negroni — A Kingston Negroni with Jamaican rum, Campari and Dolin Rouge, pressed through coffee in an AeroPress for bright, winey fruit. Recipe and method.
Blog — Working notes on espresso martini foam, coffee cordials, fruit acids, forced carbonation and coffee processing, from years of testing behind the bar.
Blog Post — A post from the Barabica journal on coffee cocktail technique, coffee science and bar craft.
Coffee Daiquiri — A classic daiquiri rebuilt around a coffee cordial that does the work of lime and sugar. Dark rum, cordial at 6% TA, a splash of brew water.
Coffee Old Fashioned — One coffee, three extractions: coffee-infused spirit, coffee syrup and coffee bitters in a single old fashioned. Recipe and the logic behind it.
Coffee Shandy — Miller High Life and an acid-adjusted coffee cordial, re-carbonated: a bright, fruit-forward, crushable coffee shandy. Recipe and technique.
Event Detail — A Barabica coffee cocktail event: the menu, the coffees and the people behind it.
Event Gallery — Photos from Barabica coffee cocktail events, including the unofficial CoffeeFest NYC afterparty at Room 207.
Events — Private coffee tastings, café takeovers, trade show activations and branded pop-ups built around specialty coffee cocktails. Based in NYC, travels nationally.
London Fog — Italicus, black-tea gin, wildflower honey and steamed milk: the café's London Fog as a cocktail, plus how to keep the milk from splitting.
Mocamaro — Amaro stirred into hot chocolate and finished with steamed milk and latte art. The café's mocha, translated for the bar. No coffee required.
Mocamaro Recipe — How to make the Mochamaro: Braulio, hot chocolate and steamed milk, plus how to keep the milk from splitting when you add spirit.
Recipes — Tested specs for coffee cocktails: a single-origin espresso martini with no coffee liqueur, coffee shandy, Mochamaro, coffee daiquiri, cordials and more.
Resting Calculator — Find when your roasted coffee is ready to brew. Rest windows built from roaster data and degassing science, not guesswork. Free.
Single Origin Espresso Martini — The espresso martini that started Barabica: light-roast single-origin espresso, freezer-cold vodka and an acid-adjusted coffee syrup. No liqueur, real foam.
Consulting — Menu development, staff training, operations and full concept builds for bars adding coffee and cafés adding cocktails. Research-led, NYC-based.
Tools — Free calculators for coffee cocktails: acid blends for cordials and syrups, coffee resting windows, drink costing, and a coffee and spirit pairing matrix.
Research — Barabica's tools, recipes and working notes in one place: years of testing specialty coffee as a cocktail ingredient, all made and revised at the bar.
Cost Calculator — Cost a coffee cocktail properly: brew ratios, syrups and cordials, and expected loss, with export to Excel. Free for bars and cafés.
Pairing Matrix — Explore 57 coffee and spirit pairings across 6 spirit categories, with tasting notes and the aroma compounds each pair shares.
Acid Calculator Next — Acid Calculator Next on Barabica Coffee Cocktails. Barabica is a specialty coffee-cocktail R&D platform that treats coffee as an.
Pairing Review — Pairing Review on Barabica Coffee Cocktails. Barabica is a specialty coffee-cocktail R&D platform that treats coffee as an.