Coffee shops shift to house-made syrups amid customer demand

Eater reported that premade syrups such as Torani and Monin have become a point of contention among some coffee shop customers, who view them as a sign of lower quality or lack of craft in specialty beverages.

This backlash is tied to the perception that mass-market syrups represent corporate coffee chains, which some consumers try to avoid by supporting small businesses. As a result, house-made syrups have become a way for independent coffee shops to differentiate themselves and appeal to these customers.

Carrie and Dennis Medina, owners of Room Service in Ventura, California, initially planned a purist coffee approach without syrups or specialty drinks. However, customer demand led them to create 10 to 12 different syrups in-house, along with six cream tops, offering unique drinks like cinnamon roll and honey cornbread lattes.

Dennis Medina noted that shops not making basic syrups like vanilla in-house risk falling behind current trends, as customers increasingly expect this level of craft and quality in their coffee beverages.

The shift towards house-made syrups reflects a broader trend in coffee culture emphasizing artisanal methods and personalized customer experiences.