I wrote a coffee book. It’s officially here.
I’ve affectionately been calling this my baby for the last two years and I’m so unbelievably excited to share it with you.
Comment COFFEE and I’ll DM you a pre-order link, or you can click the link in my bio 🖤
Coffee, For Here is a handbook and practical guide to every way that I know and love to make coffee. Within these pages, you’ll find the history of coffee, many (MANY!) ways to brew it, technique, essays, and 40 signature beverages that range from 2-ingredient everyday recipes to the actual drinks I’ve served in barista championships. No matter whether you’re a beginning brewer or pro, there’s something for you here.
This book will be released in the fall of this year (10/27) but is available for pre-order NOW.
It’s been an honor to work with the absolute dream publishing and creative team: @clarksonpotter@susanroxborough@miaajohnson@elainehennig@sallyekus@jvnlainc@ericmedsker@chaiamericano@kristin_allen
2026 US BARISTA CHAMPIONSHIP // the prep.
You might have noticed I’ve been a little absent online for the past few months and there’s a good reason. We’re almost exactly one month away from this year’s United States nationals. Lots to do, so many bevvies, and I’m all but drowning in freeze distilled milk.
More to come.
Filming by @nikiweegens
Consistency is a craft.
@jeffmorgen and @morgandrinkscoffee have built their careers on replication: the ability to make a great drink the same way, every single time.
Oregon Fruit's pourable fruit line is designed for exactly that. Shelf-stable, ready to pour, and consistent enough to build a menu around.
No prep. No variance. Just real fruit that performs.
🍒 Shop shelf-stable pourable fruit for your program at the link in our bio
ESPRESSO (the basics) // Honestly, I could fill about 30 of these videos with more information about espresso tools, extraction, and tips. This is a start though.
You’ll notice that I say “most”, “typically”, and “usually” a lot in this video. There are so many different ways to make espresso and so much of it depends on the specific coffee you’re using. There are very very few hard and fast rules so use your own taste buds and try different things out.
A few tips:
-Having a grinder for espresso is incredibly useful. Not only will your coffee taste better but you’ll be able to adjust the grind size, which is a vital variable in dialing in a coffee.
-The most standard guidelines for a “starter” recipe is a 1:2 ratio by weight of dry coffee to your final espresso yield, in 25-30 seconds. If you’re new to espresso, this is a pretty good place to start as you get your bearings and learn your preferences. (Example: you would put 18g of dry coffee in the portafilter extract it out to 36 grams of espresso, in 25-30 seconds)
-Also, not all portafilters or baskets are the same size. Check your machine manual or manufacturer to find the size of your basket and the corresponding recommending starting dose. Double shot baskets are usually 18-20 and single shot baskets are usually 10-12, but again, not always.
Original video: m_baker on TT
BTS Week 8
COFFEE The Universal Language Season 2.
Creatives go hand in hand with coffee. With a background in orchestra and dance, Morgan’s passion for hospitality, people, coffee, and the art of ballet runs deep. @morgandrinkscoffee - Portland, OR
#COFFEETheUniversalLanguage #Season2
#CTULProject #PortlandOR #BehindTheScenes
20% OFF MY BOOK // today is Independent Bookstore Day and the wonderful folks at @readitandeatbuf are offering my book for 20% off on Saturday and Sunday ONLY with code IBSDAY2026.
Comment INDIE and I’ll send you the link!
Pre-orders are hugely important for this book to find its way into stores and I can’t think of a better place to pre-order from than an independent bookstore 🖤
(US shipping only)
GOSSAMER // this is the beverage I served as part of the drink set at this year’s World of Coffee After Hours pop-up with @almondnoon . If you endeavor this recipe, god speed and there’s something tasty waiting for you at the end.
MILK PUNCH - yields 5-6 servings
10.5oz cold brew concentrate
8oz orange juice
5oz white grape juice
1.5oz rich vanilla syrup
2oz yuzu juice
.7g salt
8oz toasted coconut almond milk
5oz lactose free whole milk
Add the cold brew, orange juice, white grape juice, vanilla syrup, yuzu, and salt to a container and stir to combine. In another container, add both milks. Pour the coffee juice mixture into the milk and allow it to curdle for 15 minutes.
Strain through a coffee filter to clarify and separate out the curds. Bottle and chill in the fridge before serving.
FOAM
10oz chilled chamomile tea concentrate
1/2oz yuzu juice
3/4oz honey
2.5g foam magic from Modernist pantry
Pinch of salt
Combine all ingredients in a container and use a handheld frother to fully combine. Pour the mixture into a siphon and charge it twice with N2O, shaking 5 times inbetween charges. Chill in the fridge for 30 minutes before using.
To assemble the drink, add 3oz of milk punch to a chilled Nick & Nora glass and dispense a layer of foam on top. Garnish with a single edible flower on top of the foam.
Why the heck do I measure water by weight rather than volume?
Great question. Let’s talk about it.
My upcoming book Coffee, For Here is full of more brewing knowledge and troubleshooting like this. Pre-order now at the link in my bio!
WORLD OF COFFEE SAN DIEGO // My feet hurt and I’m dehydrated but my word, that was a blast.
Let’s do it again soon, yeah?
(Swipe to the end for a “sitting on a Toddy bucket in the cleanup line” photo)
Huge thank you to @philtered.coffee , @nikiweegens , and @kennethfreyer for many of these photos.
AFTER HOURS POP-UP // see you soon, San Diego. here’s a sneak peak.
When: Sunday April 12th 1-6 pm
Where: Rikka Fika
810 13th St, San Diego, CA 92101
Join us this sunday at the end of World of Coffee and celebrate with a competition flight.
RASPBERRY MOCHA // Tart, sweet, and very very chocolate-y with a raspberry ganache made with @ghirardelli Dark Chocolate Barista Chips. #sponsored
Raspberry mocha ganache
150g Barista chips
250g heavy cream
50g sugar
40g freeze-dried raspberry powder
Heat the cream in a small saucepan until it’s at a simmer. Add the Barista Chips and sugar to a bowl and then pour the warm cream over them. Allow them to sit for 2-3 minutes. Stir gently to combine until the ingredients come together then add the raspberry powder. Stir again to fully combine. Pour/push the ganache through a sieve to remove any raspberry seeds before storing in the fridge for up to a week.
Drink build:
1oz raspberry mocha ganache
2oz freshly pulled espresso
5oz steamed milk of choice
Pinch of beetroot powder
Freeze-dried raspberry powder, for garnish
Mix the ganache and espresso in a glass. If using, add a pinch of beetroot powder to the milk before steaming. Pour as usual and garnish with a dusting of raspberry powder. Can be made iced or hot.
