The tradition of coffee adding aromas, spices and fruits to beans has long been entwined. The Arabs were among the first coffee drinkers to add spices such as cinnamon to their drink.
They then added other ingredients such as cardamom, ginger, cloves, nutmeg, black pepper, allspice, peanuts, orange zest, aperitif, and chocolate. You can check here to find the best flavored and blended coffee.
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Through trial and error, people understand the compatibility of some flavors and ingredients with peanuts. They promote their "flavored coffee recipes" through local consumption and the exchange of goods and services.
Researchers, traders, and merchants traveling to and from faraway foreign lands spread their preferred flavored coffee recipes through their trade routes. This helps create acceptance and a high demand for adding flavorings during or after cooking.
Westerners add cream and sugar to enhance the taste. Most of these natural flavors are added to coffee either during preparation or after serving in a cup. Modern food science has transformed the coffee industry by developing methods to add flavoring to coffee beans long before they are brewed.
Additives added to whole beans after roasting are stronger than those added after coffee is brewed. This is because all nut flavors must go through the cooking process and produce a sugar-free sweetness; Cream without cream; Aroma and taste without overpowering the natural taste of the coffee bean, and it tastes fresh when served.