Make café-quality coffee at home with this beautiful, hands-on book from U.S. Barista Champion Morgan Eckroth, the creator behind the popular @morgandrinkscoffee.

Coffee, for Here is both a practical handbook and a guide to building real coffee skills at home, designed to help you brew with confidence and curiosity. Whether you’re just beginning your coffee journey or ready to refine your technique, Morgan — your friendly internet barista — meets you where you are, breaking down each step so even more complex methods feel approachable.

The book explores coffee from bean to cup, covering origins, flavor profiles, and how coffee is grown, roasted, and tasted. Morgan then walks you through every major brewing method, including pour-over, French press, AeroPress, Moka pot, cold brew, and espresso, with clear instructions, illustrations, and QR-code video walkthroughs. You’ll also learn how to build a streamlined home coffee bar and master espresso fundamentals like shot pulling, milk steaming, and latte art.

Once you’ve mastered the basics, experiment with 40 inventive, café-style drink recipes that are both impressive and achievable at home — from a crisp Espresso Tonic to a nostalgic Creamsicle or a floral Limoncello with papaya purée, lime juice, rose water, and espresso.

Perfect for coffee lovers, fans of non-alcoholic craft beverages, and anyone drawn to the home café lifestyle, Coffee, for Here is an essential companion for making great coffee, right where you are.

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[–] 5 points 3 days ago* (last edited 3 days ago) (1 child)

I got my copy last week, looking forward to reading it through. It’s a daunting concept for one book.

The section on extraction is very good. Chopped out it would be a great pamphlet.

There are methods of preparation for flat bottom pourover, cone pourover, phin, moka, siphon, Aeropress, and of course espresso. I would have liked the section on espresso to be deeper. A big part of why I wanted this book is that the author is an award winning expert in espresso. Perhaps this is all Morgan felt was necessary to reach a very high level.

The syrup recipes will be useful for some people. The caramel sauce is accurate, the rest are fine. It goes into oleo saccharum and using fruits and flowers for syrup.

There are 30+ recipes for coffee drinks. Enough for a cafe for a year. I get why they would be useful in a book like this. I’m unlikely to make many of them.

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  • [–] 1 point 3 hours ago

    Would love to hear a comparison to Jessica Easto's Craft Coffee book if anyone has read both?

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