Originally Posted by
DrTimPerkins
Depends upon the temperature of the syrup, how much of the material you use to infuse, and the volume of syrup.
The process that worked well for us was to heat the syrup in a canning rig, pumped it out the faucet and back into the canner going through a cone filter containing the infusing material (coffee beans, vanilla beans, etc.). Just let it run until you get the flavor you like. Typically you want to make it STRONGER than you think is necessary, and then dilute (with regular syrup) back to the intensity of flavor you like. This process takes only a few hours rather than waiting for months and trial and error. Plus it's hot and ready to can as soon as you find the flavor intensity you want.