From Eater · Bettina Makalintal · · 2m
Syrups Spark Coffee Shop Culture Clash
Coffee shops face backlash over bottled syrups as small businesses pivot to house-made alternatives.
In brief
Coffee shops face backlash over bottled syrups as small businesses pivot to house-made alternatives. Small coffee shops are shifting to house-made syrups to compete with chains after consumer backlash against brands like Torani. Originally reported by Eater.
Syrups Spark Coffee Shop Backlash
Customers now reject bottled syrups as a sign of corporate quality cuts in specialty coffee shops.
“If I see these at a cafe, I’m walking out immediately”
Small Shops Shift to House-Made Syrups
Room Service Coffee now makes 10 to 12 syrups in-house for drinks like cinnamon roll lattes.
“I hear that question all the time, ‘Hey, do you guys make your syrups in-house?’”
Torani and Monin Face Consumer Backlash
Torani syrups draw criticism for being corporate, while Monin faces claims of tasting like chemicals.
“It’s become such a huge thing”
Hyperflavor Trend Reshapes Coffee Culture
Specialty coffee shops now create complex, dessert-like drinks with seasonal syrups and cream tops.
“The purist is no longer coffee’s north star; the maximalist is”
Room Service Coffee’s In-House Syrup Strategy
The Medinas make syrups from scratch, including a kabocha squash syrup that takes two days to prepare.
“It’s become such a huge thing”
Trust Coffee Co. Embraces Hyperflavor
Trust Coffee Co. uses two full-time pastry chefs to create niche syrups like maple rosemary and strawberry rhubarb.
“Every time Trust’s social media manager posts a new syrup, the line is out the door for a week”
Bizarre Coffee Shifts to House-Made Syrups
Bizarre Coffee now uses house-made syrups for 90% of drinks, including blueberry and banana flavors.
“I think a lot of [the house-made syrup conversation] is marketing”
Little Joy Shares Recipes for Solidarity
Little Joy offers DIY syrup recipes to small coffee shops to build community and compete with chains.
“The big coffee chains, they’re never gonna do house-made syrups”
Consumer Demand for Local Coffee
Starbucks loyalists are seeking local, high-quality coffee shops with house-made syrups instead.
“It’s a trend across everything where people want local”
Syrup Wars Reflect Broader Shifts
The debate over house-made vs. bottled syrups highlights growing consumer skepticism toward corporate influence in food.
“I think it’s part of consumer behavior”
Small Shops Gain Competitive Edge
Independent coffee shops use house-made syrups to differentiate themselves from chains and attract local customers.
“Ultimately, the chains are our competition... If independent shops can raise the bar across the board”
Hyperflavor Mainstreamed by Chains
Starbucks has adopted complex, customizable drinks to mirror the hyperflavor trend in specialty coffee.
“The combination of app-ordering and social media ‘hack’ culture have mainstreamed super-elaborate beverage requests”
Syrup Strategy as Market Response
Coffee shops are responding to consumer demand for local, high-quality syrups with in-house production.
“If consumers are spending so much on a drink that’s undeniably a luxury”
The Culture War Continues
Small coffee shops balance house-made syrups with corporate competition to maintain quality and community.
“I think it’s really discouraging for small business owners”
The headline
Small coffee shops are shifting to house-made syrups to compete with chains after consumer backlash against brands like Torani.
