GonzoGourmand Senior Member Joined: 3 May 2005 Posts: 28 Location: California Expertise: Pro Barista
Posted Fri Aug 15, 2008, 8:18pm Subject: Re: Best syrups
magnoliablue Said:
I have read alot of differing info, and am generally interested in what your favorite brand of syrup is. I am leaning toward Monin at the moment, but would like everyone's opinions.
Thanks for sharing....... and when I went to Sonoma's site, and then went to her distributors, and then to the Ultimate Bar Chef website; Click Here and scroll down a bit to see the syrups he carries. You'll be interested in seeing that he resells two brands........... Amoretti-Baristella (my contribution), and Sonoma.
The interesting thing is that while Sonoma appears to be a very fine line, it does look limited in breadth of product. That's OK, because I could see value in "cherry picking" Sonoma's line to add to shop inventory. I'm guessing that she's driven by the fine food and bar/mixed drink market, not so much specialty coffee. But again, some of her items might be great for featured drinks.
So much about the syrup and sauce market appears to center around availability, which for retail is certainly a major concern. I don't know for certain, but believe from just observation, that Torani owns the majority of the US, if not world, market? Anyone know the stat's for specialty coffee?
JVBorella Senior Member Joined: 29 Oct 2007 Posts: 474 Location: northeastern CT. Expertise: I love coffee
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Posted Sat Aug 16, 2008, 5:22am Subject: Re: Best syrups
There is also the fact that the Sonoma syrups seem to be twice as expensive as the Monin. Having lived in Sonoma county many years ago I guess I can live without the " intense aromas of the Sonoma Valley " they mention.
alsterling Senior Member Joined: 28 Dec 2005 Posts: 649 Location: Dana Point, CA Expertise: I live coffee
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Posted Sat Aug 16, 2008, 9:46am Subject: Re: Best syrups
JVBorella Said:
There is also the fact that the Sonoma syrups seem to be twice as expensive as the Monin. Having lived in Sonoma county many years ago I guess I can live without the " intense aromas of the Sonoma Valley " they mention.
Well, maybe a signature drink that sells for $8.00 to $10.00, served with a side of water and a biscotti would support the extra cost? Although, I'd definitely want to somehow get the "...Intense Aroma of the Sonoma Valley" plugged somewhere into the drink. (John......how about a "scratch n sniff" napkin?) I wonder if they use an "artisan glass blower" in Napa for their bottles? (Sorry Sonoma, just taking that "cheap shot.")
On the more serious side of artisan products in the food and beverage industry...I found it interesting to see that Sysco has come up with a marketing program to take these little, local to regional producers, and get them mass-marketed. Click here to see Sysco's "Artisan Program" I'm guessing you really have to have both a great product, and also the ability to meet production, which again, sort of takes you out of the quaint level and puts you right up there with the big boys.
But above all this, what I observe in the specialty coffee industry is more high volume in drinks that have a low "cost per serve", than in using high-end ingredients. Obviously, that's where the "Artisan Coffee Shop" comes in. I always have such concern for "Best anything" when it comes to specialty coffee. As the business goals of the retailer have to be factored in to keep "Best" relevent.
Al (see possible image of an "artisan bottle supplier" below..."We will blow no bottle before its time!")
Psyd Senior Member Joined: 31 Jan 2006 Posts: 879 Location: MON AZ Expertise: I love coffee
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Posted Sat Aug 16, 2008, 11:05am Subject: Re: Best syrups
dankbean Said:
yeah, there's a trick to making the Monin syrups work in hot drinks with milk in them, but i've slacked off on my evil laboratory experiments as of late. i need to get back on that horse!
I add the syrup to the milk before frothing. I've done it with Torani Orange, and the rest have been mostly hazelnut, caramel, Irish cream, and Praline. Oh, there was some red a while a go, but I can't remember what it was. Probably some berry fruit. Anyhoo, it makes the rosetta taste good when it's left in the bottom of the cup!
roblumba Senior Member Joined: 30 Jan 2006 Posts: 349 Location: San Jose Expertise: I love coffee
Posted Tue Aug 19, 2008, 6:16am Subject: Re: Best syrups
Psyd Said:
I add the syrup to the milk before frothing. I've done it with Torani Orange, and the rest have been mostly hazelnut, caramel, Irish cream, and Praline. Oh, there was some red a while a go, but I can't remember what it was. Probably some berry fruit. Anyhoo, it makes the rosetta taste good when it's left in the bottom of the cup!
I also add the Monin syrup to the milk prior to frothing. If you want to add some marketing to a drink, notice that Monin advertises using real madagascar vanilla. That's usually considered a step up from just regular vanilla beans. When shopping for vanilla extract, the stuff that's advertised as madagascar vanilla is usually much more expensive. Here's an expert from their site.
To create the finest Vanilla syrup in the world, we start with the finest Vanilla extract in the world. For more than 90 years, Monin has been using premium Vanilla extract from Madagascar.
Compared to the actually minimal cost of getting it from someone that can take advantage of the economy of scale, not having to go through the learning curve, not having to buy the ingredients for a potential rainbow of flavors, and not having to spend the time in the kitchen, but being able to spend exactly eight seconds snatching it off a shelf?
Not really that hard, per se, but comparatively easier. I've made a pact with myself. If I can buy it as good or better than I can make it, I buy it. Syrups are fairly simple things to make, and flavorings can be really complex. If I thought that my results would be so much better, I might do it. Realizing that the best I would be able to do, with incredible effort, (again, comparatively) would be as good as theirs, it really isn't worth it. Especially since I use them so rarely and I'm not the one drinking them! ; >
onocoffee Senior Member Joined: 5 Sep 2002 Posts: 727 Location: Towson, Maryland Expertise: Just starting
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Posted Sat Aug 30, 2008, 2:03pm Subject: Re: Best syrups
Perhaps I just look at things differently than the rest.
But making syrup is quite a simple thing to do: sugar & water. Done. Simple. Don't even have to boil it.
Beyond that, you can readily source the ingredients and know exactly where they're coming from. All natural syrups and no artificial flavorings. Of course, my route goes with the seasons and the taste of the fruit will vary depending on a host of variables.
Forget economies of scale. You can readily whip up a fantastic syrup with minimal investment and make exactly how much or how little you need.
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