The Four Coffee Essentials I Will ALWAYS Splurge On (and the two I won’t)

[@thesharkpianist]

Tea Drinker's Log, Twelfth Moon of this year: I have been on a non-stop binge of Morgan's coffee videos since last year. I have not consumed coffee in nearly twenty years. One would call that ironic, having been a life-long tea drinker who even worked in a tea shop. It is not lost on me. Yet here I am. Fascinating video after fascinating video, I delve deeper into the coffee rabbit hole deeper than I would the world of tea. I have learned about all sorts of beans, gadgets, and methodologies that I never imagined possible. I must escape. I must. But I cannot. A tea drinker, forever trapped in Morgan's coffee realm. All is coffee. All is gliding across the floor. All wear black. Tell my wife I love her.

[@jasonkeith2832]

Honestly, that just means that you can offer better offer options with better techniques if you own/run a shop that sells hot steeped beverages.

[@risuwolf]

I don't drink coffee or tea and I'm also obsessed with Morgan's videos. Just sipping away at my plain water lol

[@nikigunn]

I don't drink coffee either; I mainly drink water and herbal tea. Or twigs and flowers, as my sister calls herbal tea. I like watching people who speak well about topics that they are educated or interested in. If they're interested, it can be interesting!

[@movingforwardLDTH]

+❤+

[@hakurei06]

Twel- it's june! What kind of tea are you drinking, Chifir? (i jest)

[@fwizzybee42]

A thing I found when I was getting milk from my local dairy was it also tasted different throughout the year (depending on what the cows are eating) I think I like the fall milk the best.

[@sybilreneemcgowan1472]

70 years ago I did not like milk. It tasted like onions. I only started drinking milk when the new processing was able to remove the wild onion smell and taste.

[@GabrielGGabGattringer]

1. Water 2. Speciality coffee. 3. a decent to very good grinder. grind, brew, enjoy.

[@TheDennzio]

4. a V60

[@chiefschicktx]

Having the right grind for the brewing method is half the battle.

[@tremkl]

As a former Starbucks employee, when you said ask your Barista what they’re roasting and why, my brain went “Today we’re roasting Pike’s Place Roast, because that’s what we always do. Why? Well, no one really likes it, but it was focus grouped to be as bland and forgettable as possible, in hopes of bothering as few people as possible.”

[@Fanofanime111]

Hello fellow former Sbux Barista. I went and remembered the oily beans falling into their cubes 😅. Sumatra could have been used to oil a damn pan. Yeah, that's what we're roasting. The chicken from the Maple Catastrophe.

[@snailart14]

I worked at Caribou!! That's how our caribou and foxtrot blends were lol

[@sammiller6631]

If "no one really likes it" then why are there customers who get upset when it's not available?

[@mishapersarin8972]

@@sammiller6631 Because if you order the same thing over and over again you become accustomed to the texture and flavor of that item. When it runs out, you suddenly have to go through the mental gymnastics of figuring out what else to order off this daunting menu of confectionary dessert’s when all you really wanted was that original order. You don't want the dark blend, that is a chalky and smokey coffee, and you don't want espresso shots because those are far too concentrated and "bright" for your tastes, and you definitely don't want one of the many sugar overloads that are aren't really coffee, just caffeinated cream. All you want is that bland, multi-bean blend which is hot in your tummy and easy to sip on while you do paperwork. So you get upset, throw a fit, then order something else anyways. There is your answer.

[@wendybowman5871]

Heh. Pretty much.

[@AntonioVivaldi1678]

The fact that the first thing you talked about was about your inspiration and that you immediately linked the creator you got the idea from made me subscribe

[@paulakidd9532]

You are so correct about the coffee! It cracks me up when I think about how I work at a SB licensed store, but every 2 weeks when I leave work I stop by a coffee shop on my way home to pick up some fresh locally roasted beans to use at home. (and I am usually still in uniform).

[@ghoste.28321]

i work at starbucks and i hate our coffee, anyone who views coffee as more than a commodity does

[@robertyoudan]

@@ghoste.28321 As a coffee lover from Melbourne Australia, I still find it strange that "Starbucks" and "Coffee" are used in the same sentence; unless it's to say something like "If you like coffee, avoid Starbucks" ;-) We tried SB a couple of times when visiting the US and *never* finished a cup. It was that awful. We did eventually find a cafe in Manhattan that made excellent coffee, but it was an arduous search. Turns out the owner of the cafe came had spent some time in.... Melbourne Australia!

[@ghoste.28321]

@@robertyoudan yep even though it's what got me into coffee (never cared for it before working here) after buying an espresso machine i quickly learned how terrible starbucks is.. bad beans, bad shots, burnt milk... syrups are good though if you like candy

[@louisburley1597]

Definitely coffee is something I’ll always splurge on but the only gear I think is really worth splurging on is a really nice grinder. No matter how you brew it, consistent grinds will make your coffee extract more evenly. A nice grinder is something I wish I splurged on a long time ago.

[@Emily-hd9sm]

Good coffee, a good brewer, and my $30 aeropress do the job perfectly well!

[@alexismartinez7092]

What brand of grinder do you recommend?

[@louisburley1597]

@@alexismartinez7092 never go by brand. It should be on the product level. I have a Eureaka Mingon Facile. It’s everything I personally want and nothing more. It’s an espresso focused grinder but does well for AeroPress. It’s quiet, uniform across several grind settings, offers a stellar cup and taking it apart to clean is ONE screw to access the burrs. There’s fancier grinders with built in timers, scales ect but are not necessary IMO. I just grind into a dosing cup on my scale. I will say though Eureka as a whole (at least for their Mingon) line probably objectively has the best build quality of any grinder in its price point. It’s all metal, hefty, and has never stalled or given me issues.

[@neshacruz6574]

Definitely love the Eureka Libra 👏🏼

[@lnactivesince2024]

Had a really stressful day. Got back from helping my mom at work recently. Getting to unwind with Morgan sounds great!

[@morgandrinkscoffee]

Glad to have you here!

[@PaulLemars01]

Pretty much agree with everything you said Morgan except the syrups. We fell down the specialty coffee rabbit hole because both my wife and I are old people diabetic and we needed at least one vice that wasn't going to kill us or at least have our doctors look at us disapprovingly. Specialty coffee is a wonderful undertaking where you can spend ridiculous amounts of money on what is essentially a small beverage and derive immense satisfaction from just the tiniest improvements in taste and/or technique. I've never been a barista and at 68 years old I never will be and my puck prep borders on tea ceremony levels of obsession but I find it fun and delicious. BTW shout out to your local Clive Coffee and their wonderful La Spaziale Lucca A53 mini espresso machine. It's been staggeringly reliable and the steam wand is a beast.

[@dreamervanroom]

LUCCA A53 Mini V2 Espresso Machine COMPARE MACHINES Regular price$2,295

[@ravenoftheredsky]

It's magic when Morgan can just laugh at herself. Love the sweet and transparent demeanor

[@ninamarie177]

I agree on the barista oat milk! Even when I just make a French press coffee and add a splash of oat milk it tastes much better with the barista ones. They’re also less likely to curdle than regular oat milk.

[@theablanca17]

yeah, the barista oat milks have things added to make them less likely to do that. Just a better mouth feel in warm drinks compared to regular oat drinks. I prefer the oddly goods one that I find here in Sweden.

[@ninamarie177]

@@theablanca17 I don’t think we have that one here in Germany yet, but I’ll keep my eyes open! My favourites that are easily available are the Oatly barista one and the Alpro Not Milk oat milk.

[@olyally]

I’ve been loving the elmhurst barista oat milk for a few years now, my local grocery store had it as a special and I got hooked!

[@kellyjohnston4160]

I use oat milk only when I want some fat in my cold brew. So far, I've only bothered with "Planet Oat Milk" (in the US). I can see the benefit of barista blends for hot coffees and frothing, but is it also better for cold coffees?

[@davecomstock9544]

One thing to remember: You don't have to drink your absolute favorite, first-born-child coffee every day. A former coworker gave me a small sample of Blue Bottle's Three Africas coffee, and it quickly became our absolute favorite. However, it's probably four or five times the cost of our every day coffees, so when we want to treat ourselves, my wife does a French press of the Blue Bottle for us to share.

[@ntdnguyen85]

Wouldn't it be better to just consume it quickly and not let good coffee go stale.

[@kennakinns]

@@ntdnguyen85that was my thought too.

[@ajmacphoto]

@@ntdnguyen85 Well, ​​⁠​⁠he forgot to tell you it’s a 5 and a half liter French press. One bag, one brew. No stale coffee! Caffeine!!!🫨😵‍💫🫨😵‍💫😵

[@aiocafea]

@@ntdnguyen85 i would say i can see letting coffee 'stale' for a day or two than drink it when i don't feel like it it obviously heavily depends, but there are windows of time for everything, maybe you have a 200g bag, and for 60g a litre which is a bit weak, you have 3.33litres of coffee which, for again a small-ish cup of 200ml would be 16.67 cups, between 2 people we have about 8.33 cups per person for the average of 2 cups a day, that's done in 4 days, way less than coffee can keep its freshness if you brew a strong 75g/l, you'll have 2.67l, which in a 250ml cup will mean 10.67 cups, or more like 5.33 cups per person, can be finished in three days i won't weigh in on freshness, but i'd say within two weeks after resting is not an insane amount to wait, so maybe you'll only drink the special coffee every other day or only at noon in any case, what i want to say is good coffee can be out of your life much more quickly than you realise, though it may have a lasting impact while i don't expect quality from the desire to stretch out coffee, i can understand spending less money on freshness and more on a specific coffee my parents had to stretch out store bought coffee, that was a luxury in the old cold closed-down embargo'ed nation anyway, no harm meant, i totally get it and i also would have less cofee than stale coffee, but that's still within comfortable parameters cheers!

[@patrickbrown247]

Total agree with the syrups comment! I've found getting different extracts to be more economical. A few drops of lavender/vanilla/whatever-I-want added to my sugar and things end up tasting great. I use the extra water in my kettle after making my coffee to make my syrup directly in a travel mug or a larger vessel for storage/use throughout the week. This generally saves me time and money

[@dreamervanroom]

I just use cardamon, or cinnamon, or fennel... sans sugar.

[@ktotheramer]

I am so lucky to have a local dairy who has a shop five minutes from my home. I usually do my regular coffee black, but with cold brew concentrate….AMAZING! Worth the splurge!

[@Izzy-cp8yt]

When it comes to coffee grounds, my family always used a big plastic bin like for sugar or folgers coffee to collect them, and my grandpa put them on his garden to deter pests. Then he'd give us back the bin and we'd refill it. Coffee grounds are surprisingly useful!

[@jurgenandrag3181]

A 2:1 rich simple syrup is (supposedly completely) shelf stable (that changes if you add herbs or fruit juice, though not spices). The 'Truffels on the Rocks' channel recently had a video on tinctures to add to normal simple syrup, that adds a gramm or two of strongly flavored ~40% alcohol to your drink.

[@cradleofgoth]

Not supposedly, I can testify that I have syrups I've made a year or more ago currently and they are completely fine.

[@LucySilvaura]

I whole heartedly agree with good coffee just tastes /good/. I purchased some Jamaican Blue Mountain coffee as a Christmas present for my parents and they were kind enough to send me home with enough to brew a small pot for myself, and it was the only coffee that I drank without any kind of dairy or sweetener. It was just so smooth an delicious! Sadly it is very expensive and outside of my budget, but I dream of a day where I have more disposable income and can purchase some for myself. :)

[@kristannestone1748]

I've been enjoying your brown sugar syrup recipe for home made (and frankly superior) Starbucks oatmilk brown sugar shaken coffee! Thanks for everything, Morgan, you make the world and better place!

[@tracejohnson6273]

A bit late to the party here, and maybe you’ve already come across it, but as someone who also has a hard time digesting dairy, I recently learned that many dairy-intolerant folks are actually bad with the A1/A2 beta-casein protein of commercially farmed cow breeds, NOT the lactose sugar in dairy. After much research, I’ve landed on Alexandre Family Farms milk, which has A2/A2 protein from heritage breeds like Jersey cows. Their cows are also pasture raised on regenerative organic farms, and their milk fat content starts just above 4%. Their cows are 80% grass fed but they do carry a seasonal full-fat milk that is 100% grass fed, which is my favorite. Plus, they’re out of California, so not too far from home for those of us in the west.

[@cheryls.mackey8971]

my #1 is getting coffee responsibly (or trying to at least). I buy through Trade and try to give the little indie roasters my money. Tastes soooooo much better than the grocery store stuff.

[@swbusby]

I like to roast my own. It really makes a big difference because the coffee I use is always very freshly roasted. I prefer Ethiopian Dry processed coffee in a light roast for its magnificent flavors!

[@rwh1949homer]

I splurge on making sure my water is consistent each time I brew. Lance Hedrick is big on this as I am sure you know. When I first started using specialty coffee, I used RO and Third Wave water packets. Once Lotus started shipping their minerals, I was a Kickstarter supporter, I use them. I noticed a significant difference moving from tap water, to Third Wave, and now Lotus. I think this enhances the flavor profile and makes each cup consistent regardless of where you are. On the road I buy distilled water or batch RO water in order to keep the consistency in my pour over brews.

[@linuxelf]

I have a pretty basic coffee setup, but definitely the most expensive parts are my grinders. I have two, an electric one that is good for pour-over, aeropress, or phin filter, and a manual that is great for espresso. I completely agree, though, that coffee from a specialty shop is just so much nicer than anything I can get from a grocery store. Even when I can find our locally roasted coffees in a grocery store, they're often not nearly as fresh as you would get from the coffee shop. Plus, there's just something about walking into one of my favorite shops and seeing what's new. Are there any small-batch roasted experimental types? What are the baristas really excited about today, do they sound like the type of coffees I generally enjoy? It's basically the difference in buying a loaf of bread from a grocery store and buying one from a local bakery. Absolutely will cost more, but it's a completely different experience.

[@GeorgeSmithson-u9z]

G'day Morgan, soon after I bought my SMEG coffee machine and Sunbeam grinder, I bought a large Sunbean knock box, and I have been delighted with my knock box; nearly four years later, I still use it every day. I empty it about once or twice a week straight onto the garden. I'm retired, but three years ago, I worked self-employed as a lawn mowing man/gardener. The coffee grounds are suitable for the garden if you spread them around, and for another use, my niece has collected the grounds from my knock box and used them as a face pack, haha. So you can see I'm delighted with my knock box. It saves me so much time, is easy to use, and is environmentally friendly.

[@ivankreitman1526]

Thank you Morgan, spot on!! One comment on coffee: purchase beans that have been recently roasted and have not been sitting on the shelf for months! This can occur a both a grocery store and coffee shop, less so at a local roaster, but still happens!

[@sydneyholtzman906]

Hi Morgan!!! I just found your channel not too long ago and watched ALL your shorts in one go. Your channel really gives me a comfy vibe that I really need rn with exams coming up. I've sent my boyfriend many of your shorts with a caption saying "this person is so sweet it makes me so happy 😭" because you're literally so sweet!! Keep up the amazing work!!!

[@danielnordstrand6443]

You know what I thought of regarding the spread of WDT needles? They have a spread of X from side to side, all good.. But from needle to needle going around the circle they are arranged in, they are so close together! Designing my own WDT I considered this as I noticed that needles beside each other almost touched each other at their ends as the WDT was used

[@ahha6304]

I have to always pick almond milk, I don't feel well similar to dairy milk when it becomes oat, anyway that was very good advice, thx Morgs

[@Alex727Pasco]

Great list, great content! My list is similar but I would add in 2nd place water, good coffee plus good water is the foundation for a great brew

[@mbg706]

Just wanted to say that this is the first long form video I’ve watched from you- so delightful and informative! Thank you! 🥰

[@3ede467]

+1 for the Sworksdesign WDT tool. It is absolutely worth it and beautifully manufactured. Another essential for me is a good tamper. I’d also prioritize it over the milk jug as I was able to successfully steam milk in a simple drinking glass without spout and handle, lol.

[@diamondflaw]

For a DIY distribution tool I use lengths of excess guitar high E string (.25 mm music wire) inserted into a cork at about that same spacing. Is it janky looking? Yes. Does it work? Beautifully.

[@kraznia]

I'm willing to spend money on: water filtration, good grind mill, quality coffee beans (learned to never buy faster than I consume), and my coffee pot. I love my cone drip thermal coffee pot set up. There's no warmer/burner, they always burn the coffee. The water reservoir is visible, the machine programming lets the grounds bloom before running the full pot of water and there are two temperature settings for a standard pot brew. Thanks for the tip on milk alternatives.

[@Ryousake]

I think... my priorities are: 1) Specialty coffee: I mostly drink Copper Cow Coffee since when I started, I didn't have a brewer of any sort, but I had a electric tea kettle. CCCs are a pour over kit with essentially tea bags that you open and pour hot water over to brew coffee. It's also Vietnamese coffee and they tell you best how to brew it on the packaging. I find it delicious since I, somehow, started off on Vietnamese coffees because of work lol I've also started getting Square Mile coffee since its incredibly smooth too. 2) Sugar-free syrups: I'm pre-diabetic (though its getting better!) and they have flavors I can't make at home. and because of how I make my drinks, which kind of turns it into protein coffee drink, I'm making batches of coffee that should last me a day or 2 per jar and adding the syrup when I'm brewing is the best move. 3) Mason jars: It was a 4am buy and I've never looked back. It's been part of my journey into coffee and I don't think it'll change. plus its not like I'm burning my hands on them since my coffee is chilled. 4) Protein shakes: All I wanted when I started drinking coffee was a drink that was creamy and smooth. Instead of using milk, I use 1/2 a premier protein shakes carton that has no dairy or sugar and they have simple flavors. It also upped my protein because i just wasn't getting enough. now my coffee (which is more of a dessert for me) has the creamy and smooth texture flavor without being overly sweet. It's been much experimenting to find the best way to make and drink my coffee and these are things I can't live without and will splurge on every time. My coffee has absolutely helped me lose weight because now i don't crave the cookies and sweets. I just have a coffee or 2 and I'm good!

[@brattyqueen]

Your vibe is always so amazing both in your KZbin videos and your TikToks . I love your energy and it brings me an impeccable amount of both joy and peace

[@CHEFPKR]

Alpenrose is delicious. Shout out to my fellow Portlander. So many great coffee houses here.

[@GrotrianSeiler]

I’m going to give a plug to my favorite coffee in the world, ALDO’S in Greenport NY. Still roasts his own beans, old European guy. Amazing stuff, and always a treat to make. Highly recommended.

[@petercabanillas244]

I not that into fancy coffee stuff, BUT, I moved from Maxwell house and Eight O’clock to Black Rifle Coffee Company, monthly I get their Beyond Black. I also get a bag each month of their Micro Roasts. That’s the coffee splurge. Gear wise I have pour over coffee daily. But I’m a Scout Leader so I take my Coffee too woods. I splurged on a GSI Hand grinder that’s packable. If we are doing a tailgating camp out the other gadget I splurged on GSI has an Espresso maker for a backpacking stove. And having just recently watched your “Long Black vs Americono” I’m gonna try that out on next camp out. I tend to make other Scouters Jealous. Cause they wanna leave camp and go too DD or STARBUCKS. I sit back in my camp chair and relax. Love yer content keep it up.

[@danielchin8073]

Yes! I first noticed the importance of milk quality with a disappointing cappuccino. Thought I maybe screwed up so I made another, being extra careful. Still not great. Found out it was a new brand...that led to my wife and I buying all the varieties we could find, including some really expensive ones. Finally found a clear winner, even though it's neither the cheapest nor most expensive but leaning closer to the spendy side.

[@evalinen]

which milk ended up being your winner! i'm super curious

[@sommps]

Can you share the winner milk? You got me super curious!

[@danielchin8073]

Just saw your question. We get the whole milk from Organic Valley. I'm not sure how widely it's available. What surprised me was that more expensive didn't translate directly into how well a milk works with coffee after an initial quality threshold.

[@sommps]

@@danielchin8073 Thanks for sharing! I saw it before at a Whole Foods near me. Will definitely give it a try!

[@ghosttones3422]

Makes me feel better about our shop just using a bucket next to our espresso machine to dump our grounds into instead of a knock box lol

[@mattwilliams7454]

Thanks for the recommendation about milk. Tried some fancy grass fed whole milk from a smaller dairy and its definitely sweeter than the usual milk i use.

[@PinkWolfieLove]

I don't drink coffee. I just find these videos very relaxing.

[@dieselphiend]

I started roasting my own beans a couple years ago, and I'm never going back. It opens up such an enormous catalogue of beans from around the world. Trying just a fraction of them will be a lifetime journey. Lots of very good green bean suppliers with extensive cupping notes for each variety.

[@Jeffmorgan1991]

The WDT needles are the same ones used to clean out the nozzles on 3d printers. You can get a pack of 20 for a couple bucks. If you know someone with a printer or have one, you can print a proper WDT tool for under 3 bucks.

[@ninetendopesaitama2107]

Or just use a cork from a sparkling wine or bottle champagne. ☮️

[@morgandrinkscoffee]

Knowing someone with a 3D printer is always the tricky part but most definitely, there are some ways to make really good ones

[@kellenoconnor4396]

@@morgandrinkscoffeeI know that at least in my area, some libraries are starting to get 3d printers that are publicly accessible, and you just pay for the filament by weight, so they’re just becoming easier to come by

[@sammiller6631]

@@kellenoconnor4396 You must live in an upscale neighborhood if your libraries are getting 3d printers.

[@kellenoconnor4396]

@@sammiller6631 it’s only a few of them, and all of them are downtown in relatively big cities

[@14Ramjet]

I will always splurge on coffee beans. Recently, I moved across my state and it puts me right next to my favorite coffee roaster, I am so excited.

[@secretscarlet8249]

Yessss very relatable, especially the milk and coffee quality. I always wanted to get the barista type for soy milk because the texture is different but my fam just doesn’t get it!

[@RealBonk]

I'm a pour over person, so I splurged on mostly coffee, then 1 good hand grinder, scale, and kettle, then I splurged on different brewers since they're relatively cheap. Everything else I can think of, I'm not too picky about, like the cup/carafe, the filter paper, and the little tools like melodrip and Lilydrip. They're fun to play around with, but nothing I'd say is necessary or makes a big impact.

[@RaduDumitrescu]

The World Brewers Cup two years ago was won using a hand grinder (Kinu M47 Classic)

[@matthewtikka5133]

I saw your alpenrose milk and thought to myself, hey neighbor! Lol, I think my elementary school served alpenrose. You may have already tried my favorite local coffee roaster compass coffee in Vancouver. If you haven't, I'd highly recommend giving it a try! This place is where I learned that you can get multiple flavors from one roast!

[@kyleb2044]

I finally bought a cheap wdt a few weeks ago. Definitely noticed you want those wires spread out, so I did that manually. I like it, use it every time. The portafilter funnel seems necessary to go along with it.

[@dieselphiend]

I use whipped heavy cream instead of milk. It's wonderful.

[@halcyonacoustic7366]

Ginger syrup is soooo good in coffee! Highly recommend!

[@dio4754]

For the WDT tool, I couldn’t find a good one, so I just used a wine cork and stocked some sewing needles into it, it has been working pretty good for me

[@noachav]

2:1 sugar syrup is shelf-stable for years on end. Mine lasts as long as it there's syrup left in the bottle

[@ovx1]

milk is a fun part to play with... I've had good results mixing whole or even 2% with half and half, or even thinning out condensed canned milk with water. I've played with alternative milks and have kind of settled on a basic homemade coconut milk recipe that I'll also sometimes mix with dairy. lends to a lot of easy variety in flavor and texture.

[@jessicas4295]

I switched from Bones coffee to Trade Coffee. I liked they had a lot more coffee and it was from smaller companies rather than just one which let me find new ones I love and thanks to that I found one in my own state that I fell in LOVE with. I do cold brew mostly but not all the time and the cold brew works with my coffee filter straw and my final press coffee extractor.

[@daniellemcguire3653]

Morgan, I WILL hear you out, it's why I'm here! I'm the student, you the teacher, I'm all ears! ❤

[@billhendrix4125]

Very good points. Some people may think the milk used doesn’t matter, but it definitely can make a difference. I’ve found that with really good milk, I can use less of it.

[@noother0ne298]

This is great, love this kind of series, especially talking about the tools you use and how they can translate to home use. I especially liked understanding the milk (I typically get Oatly Barista), choice of pitcher and the topic on syrups. I have a question that maybe you can answer a bit. I have really been looking on how to get better at the subtle combinations of syrups and infused flavors, like banana, orange, etc. Luckily there is a really good specialty coffee shop about 20 minutes from me where I can get some great craft coffee combinations. However, I am trying to figure out how I can replicate that at home. Most of their base seems to be a maple sugar/syrup along with zests and infused foam. Doing some various searches online it is difficult on how to learn these specific tips to make specialty cocktails (like my current favorite maple sugar, oat milk, and banana infused foam). I love drinks from this specialty shop as they aren't aggressively sweet like your Starbucks or similar, all the flavors are balanced and the end result is a drink that doesn't taste sweet, but you get hints of everything, the espresso, milk, banana, and maple, without any of them overpowering the other. Is that something you could discuss or point us in the right direction?

[@noyb-yb]

a bottomless portafilter for home espresso (single and double/triple espresso) is a must-have item for me, on any level of espresso machine. Totally agree re high quality WDT tool being a mandatory thing to have. You also need a filter-basket funnel to use WDT properly as you have shown on this video. And good quality digital scales with accuracy of 1/10 of a gram (or even 1/100 gram) is absolutely mandatory for espresso.

[@killerjdog51]

Nice video; as a drip-drinker I definitely agree that coffee, specifically beans instead of ground, are the most important component to splurge on. Though since I drink black and not espresso my list is very different. 2: grinder, automatic burr grinders are quick, easy, and consistent; despite being loud and requiring maintenance/cleaning I think a grinder you splurge on will last a long time. 3: electric gooseneck kettle, again I think if you splurge it’ll be consistent and reliable; gooseneck kettles makes it easy to control your water stream and electric makes it easy to select and maintain a specific temperature. 4: filters, you don’t need to splurge on filters but I think it can help to have a reliable manufacturer vs a lesser known one; I use Hario for drip, French press, and aeropress because they’re a reliable quality. Since you’re an espresso person, what espresso machines would you recommend? I’ve been wanting to give the method a try, but don’t want to get anything cheap/shoddy/unreliable nor anything fancy / difficult; like I’m not interested in the Breville Barista Touch to baby me but also not interested to learn temp surfing for the Gaggia classic pro. So far in my search the Diletta Mio sounds like a great choice, but the concern is it’s also over $1000… finding a lifelong espresso machine is hard 😅

[@evalee1696]

As a former barista and drinking Vietnamese coffee growing up, obtaining a good coffee bean is one thing that I would slur on. I enjoy the novelty of grinning my own coffee in the morning and brew it however I like depending on my mood, either a hot cup of coffee or ice coffee for a quick caffeine shot. I think brewing coffee is very personal from person to person

[@m15anthr0pe]

I tried Trade because of this channel and found a roast I absolutely love. Thanks!

[@elelem123]

Agree on the Alpenrose! I’m glad I’m not the only one who has a preference for their whole milk in my lattes haha.

[@TheHoneyBadgerDUDE]

Totally agree on milk, for YEARS I used regular 2% blue cap jugs and only switched to some organic whole milk because I started buying half gallons solely for coffee use - huge difference and I think it lasts longer in the fridge!

[@kauigirl808]

No. Once you open the carton, it should be finished by 10 days. It even says it on the container.

[@redpandamaniacal]

I do pour overs primarily, so the brewing device itself, the v60, I'd say I wouldn't really spurge on, since the more expensive v60s are actually more troublesome to brew coffee in than the plastic ones due to heat issues. Same thing with water, in that I use britta filtered water instead of buying expensive bottled waters that stores sell. (Those might actually be worse for coffee depending on what's actually in them.) I haven't really splurged on a hot water pot although getting a goose neck kettle with more precise temperature controls could admittedly help a bit. Haven't really splurged on scales either, although I do use a cheap jewelry scale for measuring beans and a kitchen scale for pouring as the carafe and coffee both end up being too heavy and too unstable to be used on the jewelry scale. Coffee and grinders are where I've splurged the most. Upgrading to a more pricey hand grinder with nice large metal burs was a huge upgrade in terms of time and effort spent grinding from my ceramic hario hand grinder, although I'm not sure if I could tell the difference with the resulting flavor side by side. I don't use milk in coffee generally, but in terms of just drinking pant based milks, a lot of cheap oat milks out there are pretty watery and bland. I've found Minor Figure's organic barista standard oat milk to be quite tasty as a straight drink. I do feel like its strong oaty flavor would make it harder to taste the coffee it's being mixed in, however. I tried it once and wasn't a huge fan, but to be fair, outside of making Vietnamese coffee using beans meant for Vietnamese coffee, I don't really put milk or milk substitute products in coffee.

[@clairebonnstetter5722]

Happy Mug is the best! It's the only coffee I brew! If you like dark roasts, Black Velvet and Vagabond are exceptional.

[@alexlent]

Your clock in the background is neat and also showed how fast you film! Morgan Drinks Coffee in One Take

[@chrissolace]

Completely agree with the knock boxes. My family dumps it into just any old container lying around since it mainly serves to just hold it until we compost it. The aesthetic is nice, but the cost isn’t necessary.

[@myhauntingromance]

Its so much extra work, but making freeze distilled A2 milk is my fave way to do dairy drinks now. I use it for lattes and hot chocolate and it just makes everything creamier, even with just a splash. I tend to treat it like a creamer rather than bulk milk (if that makes sense). I tend to use soy for the bulk of milk, but a splash of the distilled A2 makes such a difference. I will have to try some barista blend alternative milks

[@catastrophicblues13]

Absolutely worth the time investment to make freeze distilled milk. It's not much work, just time.

[@KellyS_77]

I agree with the first two. I tend to prefer whole milk and we buy the lactose free mix ok because our kid is very lactose intolerant. I don’t make espresso, but my 3rd thing I would splurge on is a good travel mug. The right travel mug can make all the difference.

[@sarabeth8050]

Nice video. The way to get the very best coffee and economize at the same time is to roast your own coffee, which is really easy. I pay $5-7 a pound for single origin green coffee and roast it myself. The same coffee already roasted will cost $30-50 (and more!) per pound if you buy it from a specialty roaster. On top of that, they might sell you coffee that's beyond its peak (usually 3-4 days after roasting).

[@bethanijade6867]

I "splurged" on my Chemex, but really it was because I worked somewhere with a steep emlpoyee discount. I think it's a beautiful item to display on my coffee cart, and I enjoy the coffee it makes. I skip expensive coffee syrups because if I can make most of them at home for pennies on the dollar.

[@matityahubermanfalk3127]

Re: dairy milk choice If you have a possibility, try non homogenized milk. It foams better than homogenized whole milk, but tastes the same or even a bit better. Alternatively, use skim milk and add sweet cream to get the right proportions. Not quite as good, but still better than homogenized whole milk.

[@mostlyvoid.partiallystars]

This is so helpful and detailed, thank you! I love how much you explained about how milk affects coffee, and species which alt milks to get. 🎉

[@gunswork238]

use cold foaming methods for alternative milks, I found it useful in keeping the sweet nutty flavour from the alternaive milks.

[@harpy2602]

I recently setup a home espresso station and cold brew kit in an effort to save money long term. but also because I fell in love with specialty coffees and wanted to experiment at home with making better drinks than i could receive at my local chains. I didn't want to pour a ton of money into an overly expensive machine right away, so I got an espresso machine on the low end of the price range, but have been buying good beans. I get fantastic results out of my machine despite its price point, and the coffee tastes and smells amazing. I definitely agree on splurging on the beans! (also as an aside, i'm so jealous of those milk prices i peeped in the video. Milk is suuuuuper expensive where i live)

[@MechaBorne]

Thanks for the vid! Can you put a link for the pitcher you use?

[@mattwendling267]

my local grocery store sells coffee from our local roasters Verve and Cat & Cloud! On the milk side I like the flavor and texture of Silk Oat milk just fine as I don't find the barista edition milks any better.

[@DonKangolJones]

I’m glad you mentioned knockboxes. I don’t know what’s happened over the last couple of years, but I’ve seen knockboxes selling for just insane prices, $100+. I won’t blame ppl for loving their hobby enough to show off a bit, but ingredients are definitely the first thing you should be putting good money towards.

[@nutmeg9593]

I always learn a ton in your videos. I will definitely keep an eye out on milk labels when shopping. I will look into the DW tool and milk pitcher down the line. Our blackberries should be up soon, looking forward to making syrup with them. Also that hot water kettle is really pretty.

[@ademers03]

I'm obsessed with Kicking Horse's Grizzly Claw. A great dark roast with an amazing chocolate taste. I use Earth's Own Soy barista milk (just because im lactose intolerant and Milk tastes weird to me now, like im licking a cow directly lol) This combo is my amazing combo!

[@LeOhio817]

I love Kicking Horse’s Grizzly Claw, 454 Horse Power, Smart Ass, and Three Sisters.

[@CesarSandoval024]

Questions. 1. What is your opinion about UHT milk in coffee? 2. Can I use a toothpick as a WDT tool? 3. Can simple syrup with vanilla extract expire?

[@VerhoevenSimon]

Related to this I'd love to see an updated version of your beginner gear recommendation video.

[@meredith18352]

African high altitude coffee - yummo. I buy from a specialty roasting house in Melbourne Australia and have been trying their single origins from around the world and seem to always be returning to African coffee. They roast every day and you always get coffee within a week of roasting. Well worth the money as it still works out to only about 50 cents per cup.

[@diamondflaw]

I live in the inland northwest, and Alpenrose is definitely my favorite because it’s both so much better and is less expensive than the national brands. Also, I like that they don’t add emulsifiers or other additives to their creams like most others do.

[@Roundbrow]

Bri is the man. Glad you took some inspiration, this info is super helpful!

[@RealGriz]

My coffee journey has been my own. I roast own green beans and grind fresh daily. Here are my 4 worth it items: 1) Good quality coffee (green)- can be locally sourced from a roaster who will sell it, or from places like Sweet Maria's online. 2) Good quality roaster. I started with an air roaster and upgraded to a drum roaster from Behmor and wish I had done so sooner. 3) Quality ways to brew the home roasted coffee you have put time into. We have a Technivorm, French press, stove top Italian espresso pot and an Aeropress. Depends on mood and quantity needed, but if you spend the time to roast, the method you then brew with is worth investing in. 4) Digital scale- For precision in brewing. Something I will not invest in, and this will be controversial: Expensive Burr grinders. I have used 4 different makes and models over the last 20 years. Both of the super premium models died within a few years. The two less expensive models lasted many years. I currently have a Bodum that was on sale for $49 and it is exceptional.

[@mixeddrinks8100]

1. coffee - obvious 2. water - obvious (either bottled or i mix R/O water with coffee water packs) 3. drinking vessel/serving vessel - the vessel that can handle aeropress push, the type that are great for milk drinks, the type that keeps cup hot/cold, the easily swirl-able for cold brew concentrate, the travel mugs, the special cups for tasting Kruve, the super dense hario shot glass for espresso, ember mug for keeping drinks hot, hyperchiller to make it go cold 4. grinders - one for espresso, one for pour over, one for batch, I don't want to change the dial on a machine that often 5. different brewers - love experimenting with all sorts of brewers with the same bag of coffee, V60, Kalita, April, Blue bottle, aeorpress, chemex, breville batch brewer, espro french press, a shot of espresso etc

[@NateNakao]

As someone who has yet to venture into the world of making espresso at home, I focus much more on filtered coffee. I'm curious if you have a similar list for immersion and/or percolation. Great video, BTW, and this is all stuff I'll keep in mind for if (when) I decide to invest in espresso.

[@live_laugh_lia]

3rd like!! Always happy to see you posted videos, and love your shorts too!

[@douglasbosso3560]

250 gram stovetop motorized roaster by Kaldi. little bit of learning curve, fresh roasted coffee in 15 minutes, hi quality green beans at cheaper prices. favorite green bean vendors; sweetmarias, coffeebeancorral, burrmans Rests for 3 days in a glass jar, goes in the baratza, then brewed in the hario v60 or chemex. I just drink it black hot or iced. Thinking about getting a water filter but not sure yet

[@laurenlohmiller8845]

Definitely splurging on coffee (local for the win!) but I never thought about splurging on my milks 🤔 Will definitely try that when I make my next espresso this weekend!

[@Tonnesoflostthoughts]

And dairy, I find , has the most difference in flavour depending on the country. Irish or British cream is not so good for using in coffee because of an odd side taste, but I can use the Norwegian cream and love it.

[@sideburnman56]

I don't know how I've watched this much Morgan and not realized she was in the Portland area. Makes sense the coffee scene is great!

[@jaymanwitt]

I tried the unsweetened soy milk by West Life because, unlike most alt milks on the market, the ingredient list is the cleanest possible. It foams very nicely in my super automatic (please don't hate me for hitting the easy button on my coffee life!) and I actually prefer the flavor over dairy for daily use.

[@leelee71]

Totally dig the clock! Might you have info to share about it? Of course, loves and subscribed to your channel!!

[@PositivelyNice]

1. coffee beans - local roaster (love Ethiopian and Indonesian Monsoon Malabar) 2. grinder - Comandante C40 3. scale - Acaia Pearl S 4. gooseneck kettle - Stagg EKG

[@NorthcoastPatty]

True Moka Java is my favorite blend. Enjoying some right now.

[@htonmusic]

on the point about beans v.s. machine v.s. technique... i've found cheaper preground coffee at grocery stores can taste really good with a mizudashi (and quick+easy too!) but then not taste as good on my BBP and sometimes i get really nice coffee and do it in my mizudashi and its not so good.

[@ajk2749]

I was curious what you were going to say about coffee grinders! I would have thought it would be item #2 in your list! I still enjoyed the video.