When Lem Butler puts his kids to sleep, while the rest of the world is tucking in for the night, he's just getting started. For four late-night hours, he hones his craft. He's a wholesale customer support representative and barista trainer at Counter Culture headquarters in Durham, North Carolina who he dedicates 8 p.m. to 12 a.m. to training for barista competitions. And it's working. Butler has won the Southeast Regional Barista Championships five times in the last seven years, and is now one of the most decorated competitive baristas in U.S. history. Earlier this month, he took home the first place trophy at the 2016 United States Barista Championship .

At competition, he's responsible for presenting three drinks to two technical judges (who nitpick details like how evenly spread the grinds are in a portafilter) and two sensory judges (flavor, sight, and sound judges). He puts up an espresso, a cappuccino (made with Horizon Organic milk. Coffee stars, they're just like us!), and a signature drink of his choosing. Butler's signature drink, the one that gave him the winning edge, was a silky nitro version of a floral Finca Nuguo, an Ethiopian Gesha varietal grown in Panama, plus magnolia and hibiscus simple syrup and lemongrass called "SouthernPlayalisticCadillacCoffee."

Courtesy of Counter Culture

Before the World Championships in June, Butler has to tighten up his latte art game. (Don't we all?) In the meantime, we asked Butler how to spruce up our morning coffees with homemade syrups. Here's what he said:

For Light-Roasted Coffees

Butler's signature drink won over the judges with floral syrups. Light-roasted beans, especially African beans from Ethiopia, have an innate delicate, floral, and fruity flavor that's enhanced by flower-infused simple syrup. Pour right into your morning cuppa, or drizzle them into iced coffee or carbonated water. Here's how to make them:

Magnolia Flower Simple Syrup

Boil water and sugar the same way you would if you were making a standard 1:1 simple syrup. Steep whole magnolia blossoms (if you can find them in your neighbor's backyard) in the mixture until flavor of blossom begins to come through, the same way it would if you were steeping tea. Pour combined syrup into coffee for immediate drinking, or into Mason jars for later use.

Hibiscus Syrup

When added to coffee, Butler says it tastes like a chocolate bar with a tart cranberry note. You may not have a whipped-cream charger the way Butler did at competition, but soaking dried hibiscus flowers in 1:1 simple syrup will get you where you need to go. (Also: Spiced hibiscus syrup is fantastic in cocktails .)

Lemongrass

If syrup isn't your game, take a citrus peel or cut lemongrass , and rub it on the rim of the glass. The subtle flavor will enhance the brightness of the lighter roasted coffee.

Randy Harris

For Medium to Dark-Roasted Coffee

Making your own nut milks serves medium and dark-roast coffee, and beans from Central and South America, better than hazelnut syrups you see on the bar at large chains. Roasting coffee beans for longer periods of time brings out nuttier flavors, which fit like lock and key with not-too-sweet nut milks. Save the hazelnut syrups for Starbucks.

Pistachio Milk

You've got your almond and cashew milk game on lock, and you're easing your way into oat milk , but have you caught onto pistachio milk yet? Pineapple & Pearls in Washington D.C. is already serving up pistachio milk magic. And Butler is a believer in the milk as a perfect nutty-sweet add-in for medium and dark roasts you make at home. Soak pistachios in water for 24 hours to break down the structure of the nut. Strain, then pulverize in a powerful blender with water, and strain again till you get a silky, light green milk. (We have a hunch this would be heavenly in a great big bowl of cereal or oatmeal. Make it happen.)

Pancake Coffee

Butler thinks maple syrup, sorghum syrup , and molasses are seriously underutilized in coffee drinks. Butler says to try this: Pour maple syrup in the bottom of a cup, fill with steamed milk, and slide in a cinnamon stick. When you pour in espresso, pour it slowly into the straw-like hole in the cinnamon stick. The coffee will sink beneath the foam, but when you finally get a sip, it'll taste like pancake breakfast on a Sunday morning.

You know what your coffee needs more of? Oat milk . For sure.

Be your own barista and make Chemex coffee like a pro.