Morgan Eckroth

04/18/2026

AEROPRESS (REGULAR) // no inverted shenanigans today, just some very normal aeropress brewing.

04/17/2026

~1.25 years back // it turns out that making fun shapes to music is really really great 🖤

P.s. shout out to anyone else who also holds tension in their fingers and hands.

04/16/2026

VANILLA LATTE // a very good delicious totally scrumptious easy-peasy vanilla latte at home.

More classic coffee syrup and drink recipes are available in my upcoming book Coffee, For Here. Pre-order now at the link in my bio 🖤

200g sugar
100g water just off a boil
10g vanilla paste
Pinch of salt

Add the sugar and water to a carafe. Stir until the sugar begins to dissolve. Add the vanilla paste and salt and stir again until they’re fully incorporated. Allow the syrup to fully cool before bottling and storing in the fridge for 2-3 weeks.

04/15/2026

eWIZARD MILK STEAMING // The flairespressomaker eWizard is an exceptionally powerful standalone milk steamer that’s fully electric so you can steam milk with pressure that rivals even commercial machines from the comfort of your kitchen counter. The eWizard can also easily handle multiple back to back drinks, in case you want to practice your steaming and latte art!

My favorite features of the eWizard:
-Cafe-quality milk texture
-Rapid heat-up
-Cool-touch steam wand
-2 different nozzle options

04/14/2026

What happens when an award-winning barista builds a cold brew with real fruit? You get this Bridge Between Seasons drink.

Meet Morgan Eckroth (2022 U.S. Barista Champion + upcoming author!) and her take on a fruit-forward coffee drink using our Smooth Marionberry Fruit Puree.

It’s layered. It’s unexpected. And somehow… it works. Even Jeffrey Morgenthaler agrees.

🫐 Marionberry depth
🍍 Pineapple lift
🍋 Bergamot florals
🧂 Saline balance
🌿 Vanilla smoothness

Part of our Fruit Forward series exploring how fruit can lead the drink — even in coffee.

04/13/2026

HARIO V60 // our versions of “no fuss” might differ but this is my no fuss every day coffee brewer and recipe.

04/12/2026

RASPBERRY MOCHA // Tart, sweet, and very very chocolate-y with a raspberry ganache made with ghirardelli Dark Chocolate Barista Chips.

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.

04/11/2026

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.

03/11/2026

I’m willing to accept that putting pumpkin in pumpkin spice is divisive but it’s a hill that I’ll die on. Full recipe is on the blog 🎃

03/10/2026

03/09/2026

AEROPRESS (inverted) // big disclaimer: this method always has a decently high risk of disaster so if you prefer brewing inverted, I highly recommend picking up a flow control cap or Prismo.

Regardless, here are a few tips:
1. Double check your seal between the plunger and main chamber before adding coffee or water.
2. Never plunge on the scale. Remove the brewer and set it and the cup on a solid surface.
3. Use fluid, confident motions to flip. Make sure you’re stabilizing the main body AND plunger so they don’t disconnect.