In the 1970s, small coffee-roasted companies in the United States started to introduce flavoured coffee. Initially, flavourings were developed to replace those containing alcohol -Irish and amaretto, for example. However , a more recent trend has been for sweeter tastes, aimed at young or first-time coffee drinkers. As a result, flavours such as tiramisu, vanilla and toffee are becoming popular. Spicy flavours - not so dissimilar from those used in 16th-century Turkey- and fruit flavours are also gaining ground. Spices such as cardamom, cinnemon, orange zest and roasted fig are among those commonly used.
