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Permalink Reply by nik orosi on February 5, 2009 at 7:31am

amaretto/monin
irish/da vinci

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Permalink Reply by Cedric on February 5, 2009 at 8:16am

I've never tried baristella. Our shop uses 1883. But I do like some Monin flavors better than 1883....plus Monin has a huuuuuuuuuge selection which was awesome when I had my bar.
But I like the hazelnut-1883
caramel-Monin
vanilla-Monin
SF white chocolate-da vinci (I just love how it smells)

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Permalink Reply by Derek Dyson on February 5, 2009 at 8:25am

We use Monin, which people seem to like. I'm not much for syrups (or milk for that matter) but I do like the way the Hazelnut syrup smells when the espresso hits it. On the other hand, we carry 2 sugar free syrups that turn into a sludge that resembles an oil-slick when the espresso hits it. I tend to refer to them as chemical latte's.....and I worry about the poor souls who choose to ingest them.

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Permalink Reply by Cedric on February 5, 2009 at 10:05am

Have you tried frothing the milk with the sugar free syrups in them?

Derek Dyson said:

We use Monin, which people seem to like. I'm not much for syrups (or milk for that matter) but I do like the way the Hazelnut syrup smells when the espresso hits it. On the other hand, we carry 2 sugar free syrups that turn into a sludge that resembles an oil-slick when the espresso hits it. I tend to refer to them as chemical latte's.....and I worry about the poor souls who choose to ingest them.

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Permalink Reply by J.P. Oughtred on February 5, 2009 at 10:20am

monin

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Permalink Reply by Derek Dyson on February 5, 2009 at 10:52am

That works well with any of the non-fruity syrups but with something like sf raspberry it tends to curdle in the milk. I don't worry about it too much with sugar free flavored latte's because of what they are....I was just commenting that I disliked the way that the syrups dissipate the crema and leave it with an oily surface that does a complete disservice to the time and effort spent pouring the shots to begin with.

Cedric said:

Have you tried frothing the milk with the sugar free syrups in them?

Derek Dyson said:

We use Monin, which people seem to like. I'm not much for syrups (or milk for that matter) but I do like the way the Hazelnut syrup smells when the espresso hits it. On the other hand, we carry 2 sugar free syrups that turn into a sludge that resembles an oil-slick when the espresso hits it. I tend to refer to them as chemical latte's.....and I worry about the poor souls who choose to ingest them.

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Permalink Reply by Brady on February 5, 2009 at 11:31am

I generally like Monin best, the flavors seem cleaner. That said, I find that some of their flavors (raspberry, cherry, strawberry, coconut, almond) taste unpleasant when hot. Good in italian sodas though.

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Permalink Reply by Jeff Greiner on February 5, 2009 at 11:43am

Stirling is my favorite, of course I might be a bit biased. Less sweet than Monin and the others.

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Permalink Reply by Kat Nunez on February 5, 2009 at 11:56am

I must say, whether you're a purist, (which I'm guessing many of us on this website are,) or you can't drink a straight shot or coffee black; mixing flavors and creating new drinks is a great way to get customers more interested, and even more excited about coffee... At least mine anyway! Monin dark chocolate + rose = delicious!

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Permalink Reply by Jason on February 5, 2009 at 2:28pm

We love Monin and have been using their syrups for about 14 years now. Our contact there is Tony Moniz and he's always just a phone call away for extra POP material, ideas, etc. Great guy and a great representative of the company. However, for chocolate, we use plain old Hershey's! Our customers love it.

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Permalink Reply by Ashley Ward on February 9, 2009 at 4:36pm

We use Monin, and all our mocha-drinking customers say the dark chocolate is the best. I dont really use flavor in my coffee, but I've tried them all...I like to know these things. Their hazelnut is really good, and they've got probably the best Irish Cream I've had. I really like that their ingredient lists are so short; not alot of crap in them. Their pure cane syrup is really good, too.

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Permalink Reply by Mike Cannon on February 9, 2009 at 6:23pm

Our shop uses a small selection of Fabbri syrups: Vanilla, Hazelnut, and Almond. I really appreciate how very little syrup is needed to flavor a drink; barely coating the bottom of a paper cup does the trick for us.

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