.

Balancing The Coffee Blend

2011-11-11T17:36:00.000-08:00

The Holidays have arrived here in the Rockies, which means snow! The coffee shop is bustling with local customers recuperating from the summer season and preparing for the winter season here in Yellowstone.At Morning Glory, we are concentrating on cupping and blending. A new crop of coffees arrives next week and we are preparing by tasting samples and adjusting blends. Blending is the art of combining coffees to create a consistent and balanced cup. Different blends are used for different qualities. Lighter body blends work well for traditional breakfasts accenting the oils in bacon and eggs creating a fuller body. Medium body blends can be great all day as all around sipping coffees. Fuller body and darker roasted blends work well after dinner with desserts (especially chocolate). One of the most important of the blends we create is the espresso blend. Although there has been a movement in recent years to utilize single origins in espresso brewing, it is still the "blend" that brings balance to the cup when brewed in this method. Espresso blends are typically three or more coffees from a variety of origins and sometimes a variety of roast degrees. The basic idea is to create a balance of flavors that will shine through the espresso brewing process. The coffee is brewed quickly under pressure, highlighting the strongest character of each coffee in the blend. Northern Italian style tends to be lighter in roast character and Southern Italian style is darker with more roasty notes. The important thing to understand when choosing a blend is that there is virtually no standard recipe for degree of roast, ratio, or coffee type from roaster to roaster. It truly is the abilities and the experience of the person creating the blends that make a blend good or not so good.
The art of blending in Specialty coffee allows the customer to experience well balanced coffees that are tailored to specific meals or time of day. Commercial blends are used to create a consistency of product for better or worse. There is also a third form of blending coffees that all consumers should be wary of. Many roasters, big and small fall into the trap of blending high profile coffees in order to use an origin name. We have all seen coffees labeled "Kona Blend", "Kona Style", "Jamaican Blend" or "Jamaican Style". These products do not represent the coffees they are advertising. In the case of "blends," the actual ratio of the named coffee is often very low creating a product that in no way resembles the origin or its characteristics. In fact, there are laws in Japan that prohibit such blends or place minimums on how much of the named coffee is actually in the blend. The State of Hawaii has put truth in labeling laws into effect and has with the Hawaiian Coffee Association and Kona Coffee and other Hawaiian Island farmers to address such issues. Always check the label. If a brand uses the term "style" on its label it is a guarantee that there is absolutely none of the named coffee in the bag. These coffees are created to mimic an origin such as Jamaican Blue Mountain and capitalize on the name to market the product. The product may be fine but this method unfortunately dilutes the authenticity of the named origin.
In closing, be sure to enjoy your local roasters signature blends for what they are; handcrafted, well balanced coffees that marry the best attributes of the origins they are working with. Avoid commercial blends that are maintaining the status quo for bad taste and be leery of the roaster that mislabels or uses an origin as a marketing ploy.
The truth is in the cup.

The word~ Coffee :)

2011-09-17T08:03:00.001-07:00

2011-08-31T19:31:00.000-07:00

Coffee is a Spark~

The world of Specialty Coffee has grown enormously in the past twenty five years. Improvements in agriculture, roasting and packaging now allow an incredible variety of great origin coffees, blends and flavors to be available to the customer.

For many of us coffee is the wake up call or the conversation with dessert. In coffee houses and homes across the United States coffee is presented in many forms to satisfy the thirsty connoisseur. Drip, press, espresso, latte, cappuccino, blended to name just a few. Coffee like no other beverage created, is prepared and enjoyed differently throughout the world. It is Coffea Arabica that has been the spark that has changed and continues to change human kind. From its discovery and first cultivation in what today is Yemen, coffee has transformed life, culture, religion, trade, business, and in many ways is the a product that truly brings us together on this little planet called Earth. At Morning Glory Coffee & Tea, Inc.® we are very fortunate to share our coffees with visitors from around the world. We believe that whether you are entertaining at home, traveling or in your favorite coffee shop, the only wrong way to drink coffee is to not drink it at all. The rules are that there are no rules except to enjoy your coffee how you like it. With this in mind we should also share in the wonder that is coffee, by celebrating and better understanding its origins.

So here we are, midstream in an epic voyage starting in 1000AD with the first cultivation, spanning the ages shifting how people pray, enlightening and pulling us out of the dark ages,

Be sure to enjoy your local roasters and Morning Glory Coffee & Tea, Inc.® signature blends for what they are; handcrafted, well balanced coffees that marry the best attributes of the origins they are working with. Avoid commercial blends that are maintaining the status quo for bad taste and be leery of the roaster that mislabels or uses an origin as a marketing ploy.

The current coffee market is filled with a confusing mix of labels and marketing schemes that tempt us to pay an extra premium for our daily brew. Specialty, gourmet, single origin, organic, shade friendly, fair-trade, the list seems to be endless. Because coffee is so deeply embedded in our culture, there is no simple answer to this question. There is, however, one distinct difference between commercial coffee and coffees labeled “Specialty”. Commercial coffee is of lower quality on every level. The coffees that are used in the major grocery brands are primarily purchased on the coffee futures exchange in New York City and London. The coffee traded in New York is all Arabica Species and is referred to as C grade; the lowest certifiable grade in the industry. Coffee traded on the London market is Robusta Species. Robusta is the second most used species of coffee in the world. Found in the 1890’s in Central Africa, Robusta is now a large part of commercial coffee production. Robusta is easier to cultivate, is more resistant to insects and disease and has twice the caffeine of Arabica coffees; Robusta is also very cheap to purchase. Although Robusta does have a place in some espresso blends its major problem is a horrible taste profile. Especially in times of record high prices for Arabica like this past year, Robusta is used as a blender to lower the price of commercial coffee products. Low prices equal bad taste on many levels.
The truth is in the cup~

Where does your coffee come from?

2011-08-14T14:04:00.000-07:00

Receiving a shipment of green (unroasted) coffee to our West Yellowstone store always seems tantamount to a miracle, considering the distance and intensive labor it takes to grow, process, cup, grade and ship coffee. Almost every day and especially days when we receive a shipment of coffee, I will be asked the same simple (with a complicated answer) question. “Where do you get your coffee?” I am sure that every coffee roasting company in the world will at some point be asked this question. Initially, I will smile and say “from around the world” hoping that this will suffice and the questioner will enjoy a cup or purchase a bag and move on. Unfortunately this is not the answer that most people are seeking and I then must do my best to shrink the entire coffee industry from tree to cup into a few sentences that will most certainly not do it justice and at the same time confuse and confound my customer. So having said that, I will now try and explain where we get our coffee without getting into too much trouble.

Like any product, the further from the origin you are the harder it is to track and explain how it gets to your shelf. The coffee industry has been pioneers in the attempt to properly track coffee so as to improve standards of living, product development, sustainability and organic practices. This continuing quest covers 50+ countries of origin and hundreds of thousands of farms, co-op’s, processing mills, shippers, importers, brokers and roasting companies. The majority of coffee roasters in the U.S. do not import/export coffee directly therefore, they are purchasing their coffee from brokers and importers that make it their business to source and sell green (unroasted) coffee. Even if a roasting company works directly with a farm, mill or co-op they will still make their purchase from one of these companies. If a roasting company has the resources they may visit an origin or tour a variety of farms/co-op’s to develop relationships that strengthen the bond and help with tracing and confirming quality and certifications. Having worked for a grower/producer in Hawaii, I cannot stress enough how important it is to make at least one trip to an origin as a coffee buyer or roaster to fully understand the process from the ground up. I am however realistic that many coffee roasters lack the means to take long trips out of country and cannot afford to be away from their businesses. Needless to say the brokers/importers play a crucial part in maintaining the farm to roaster relationship. The brokers/importers also have the ability to purchase and warehouse coffees from many origins in a central location that the roasting company can purchase and ship from. New York, New Orleans, Houston, San Francisco are all major points of delivery for coffee in the United States. Coffee in some cases is shipped to warehouses in a variety of places for ease of shipping to the roasting company. In the case of Morning Glory Coffee & Tea, Inc. the majority of our coffees are imported through New Orleans and shipped to Kansas City where we can order a variety of grades and origins. These coffees are then shipped freight on pallets in burlap or jute bags. Each bag will be marked with origin, weight, lot, grade and certification markings. Any given pallet will have coffees from a variety of origins. The Pallet that arrived here in West Yellowstone has coffees from the origins of Colombia, Guatemala, Costa Rica and Sumatra. These coffees will then be roasted to a specific roast profile so they can be blended or enjoyed as a single origin. It is the hope of many a coffee roaster that through the craft of roasting they will create a cup that holds true to and fairly represents all the hard work and many hands it takes to get our favorite coffee to our local shelves. The truth is in the cup!

You Won't Believe it's Decaf!

2010-12-01T10:10:00.000-08:00

Decaffeinated coffees are often over looked or made fun of in today’s coffee culture, but the truth is that what was once a marginal brown liquid for the retired scene now accounts for 25 to 30% of the specialty coffee market. The quality of cup has improved drastically, making decaf a great choice for those who want a high quality taste without the jolt. I have personally been to blind cuppings where the decaf on the table was rated as the best cup. When roasted and prepared properly the complexity and taste of a great decaf can impress even the most educated coffee tasters pallet. One only needs to open their mind and realize that a cup of coffee is truly about the taste. A great decaf can also be paired with a terrific dinner and desert completing a great dish without keeping you up the rest of the night.

The first commercially successful decaffeination process was invented by Ludwig Roselius and Karl Wimmer in 1903. It involved steaming coffee beans with a brine(salt water) solution and then using benzene as a solvent to remove the caffeine. It is said that they encountered a shipment of Nicaraguan coffee that has been damaged by water. They dried the coffee and found the coffee to be slightly different in taste and lacking the caffeine boost. From here a new product was born. Coffee decaffeination is a large industrial process. There are two general methods, indirect and direct. In the direct method the coffee beans are first steamed for 30 minutes and then repeatedly rinsed with either methylene chloride or ethyl acetate for about 10 hours. The solvent is then drained away and the beans steamed for an additional 10 hours to remove any residual solvent. Sometimes coffees decaffeinated using ethyl acetate are referred to as naturally processed because ethyl acetate is a natural byproduct of fruits and vegetables. However for the purpose of decaffeination it is not generally possible to create such a large quantity of ethyl acetate, thus the chemical is synthetically derived.

In the indirect method beans are first soaked in hot water for several hours. Then the beans are removed and either methylene chloride or ethyl acetate is used to extract the caffeine from the water—as in other methods, the caffeine can then be separated from the organic solvent by simple evaporation. The same water is recycled through this two-step process with new batches of beans. An equilibrium is reached after several cycles, where the water and the beans have a similar composition except for the caffeine. After this point, the caffeine is the only material removed from the beans, so no coffee strength or other flavorings are lost. Because water is used in the initial phase of this process, sometimes indirect method decaffeination is referred to as "water processed" even though chemicals are used. Other decaffeination processes include CO2, Triglyceride and Swiss Water Process.

It is important to note that decaffeinated coffees regardless of process, have trace amounts of caffeine and therefore can cause issues with those that have an intolerance or allergy. It has also been found that coffee served at restaurants and coffee houses have been found to have small amounts of caffeine, in some cases up to 10 milligrams per cup. This may be due to brewing and cleaning procedures at the point of sale.

There are two crucial factors for the specialty coffee roaster when handling decaf coffees. The first is to be sure that high grade and cup quality bean have been used for the process, insuring a good head start. The second is to be very observant when roasting and creating a roast and flavor profile. Decafs have been through a very invasive process and will be more sensitive during roasting. The biggest mistake is to apply to much heat and go too long in the roast cycle producing a bland, baked and sometimes burnt undeveloped flavor. When handled correctly however, the end result is a complex and great tasting cup with little or no caffeine.

Be adventuress at your next dinner party and test the tasting capabilities of yourself and your friends. Purchase a decaf and a regular of your favorite origin. Be sure that the coffee is fresh and from your local roaster. Brew and serve each coffee blind and see what the results are when you and your guests are unaware. You may be surprised and come one step closer to finding the perfect flavor profile, regardless of caffeine content. The truth is in the cup!

2010-11-05T10:30:00.000-07:00

Winter is on the way here in Yellowstone. What better way to embrace the cold weather than with a hot specialty drink made with espresso or drip coffee and flavored syrups? Not only do these drinks taste great and take off the chill, they are also a great way to add pizzazz and a touch of elegance to any celebration. When making specialty coffee drinks at home, remember that a fresh distinct drip coffee can work just as well as espresso and if you are unable to froth milk, you can warm it up on the stove and still create great tasting results. Portable milk frothers are also available for those who do not want to invest in a home espresso maker but still want froth. Flavored syrups are a staple in coffee shops, local grocers and retailers throughout the United States. At one point, flavored syrups were limited to hazelnut and vanilla but that is no longer the case. In fact, these days one is only limited by their imagination when choosing and combining flavors. For those worried about excess sugar, many types of syrup are available in sugar free form. And if you are worried about not using up all of the syrup - don't be. When you are finished creating the perfect specialty drink, you can also use the syrups in cocktails, baking and deserts.

Here are two recipes to get you started on specialty drinks. I have used syrups and recipes from Entner-Stuart http://bit.ly/EntnerStuart ; however there are many terrific brands available with a wide selection of flavors. Be adventurous and dress up your favorite coffee!

Chilly Day Latte

½ oz Peppermint Syrup

½ oz Vanilla Syrup

2 oz of your favorite coffee (chilled)

10 oz milk

Combine milk, syrups and coffee, pour over ice and top with milk foam.

Nutty Fudge Mocha

¼ oz Crème de Cacao

¼ oz Hazelnut Syrup

¼ oz Almond Syrup

1 oz Chocolate Syrup

2 oz of espresso or strong brewed coffee

Combine milk and chocolate, heat to 150F then pour over syrups and coffee.
Top with whipped cream and sprinkles.

Let the snow start falling :)

Need some coffee to get started? Remember we are offering $5.00 flat shipping for all online purchases thru the end of the year~ Just click the link below.

http://bit.ly/GreatJava

Under Pressure...At the Moment

2010-10-29T08:56:00.000-07:00

Many of us have become accustomed to ordering our "double, non-fat, caramel, vanilla latte's" at our local coffee shops or possibly we are making specialty espresso drinks at home. It has become part of our culture, language and every day pattern, expanding the definition of specialty coffee and coffee in general. We have seen enormous growth of independent coffee houses and coffee roasters as well as new and improved products from the large commercial coffee companies that have joined in on the trend of better quality and diversified coffee products. High quality Coffee has never been more popular in the United States and around the world, but what is it that started this phenomena? In 1822, the first espresso machine was made in France. In 1933, Dr. Ernest Illy invented the first automatic espresso machine. However, the modern-day espresso machine was created by Italian Achilles Gaggia in 1946. Gaggia invented a high pressure espresso machine by using a spring powered lever system. The first pump driven espresso machine was produced in 1960 by the Faema Company. Both the spring powered lever machine and the pump driven machines are still in use today. These machines offer a fast way to brew coffee or "Espresso" which means fast in Italian. This fast method produces a small concentrated beverage that, because of its strength, was married with milk. The milk is heated with excess steam from the machines boiler. When added to the espresso in varied amounts it adds to the beverage without cooling the coffee. The result of the espresso method of brewing is what we of course call espresso.

Espresso is from 1 to 1 1/2 ounces of dark, heavy-bodied, bitter-sweet coffee topped with a reddish-brown mantle of crema. This crema is actually the emulsified coffee oils, which are forced out under high pressure (8-10 bar) generated by commercial and high-quality home espresso machines. These oils normally don't mix with water as coffee does, and this emulsification under pressure is what distinguishes espresso from strong coffee. In the espresso extraction process, water-soluble substances are dissolved from the ground coffee, the same as in regular coffee brewing. The extraction of espresso transforms the properties of the bean in terms of its mouth feel, density, viscosity, aroma and taste.

The more finely the coffee is ground, the slower the espresso comes out. Generally, for the best shot of espresso, it should take about 25 to 30 seconds for the water to pass through the coffee. It is important not to over-extract. The consistency of the grind is adjusted to control the brewing time based on humidity and barometric pressure. Those of us that bake will know that the weather can play a key roll in how the ingredients interact with each other and espresso is a great example of this.

There certainly is a big difference between a good espresso and a not-so-good one. How much we spend in terms of money or energy in seeking out the best bean is one of those lifestyle choices we all make for ourselves or our business. Espresso is the foundation of cappuccino and café latte. A good espresso is less obvious under a head of frothed milk, but the quality of the espresso underneath is still the most important factor.

There is an infinite amount of espresso blends and roasts on the market and with the advent of organizations such as the Specialty Coffee Association of America, The Roasters Guild of America and the Baristas Guild of America we have seen many innovations and variations on the basic theme. It is common to see a variety of espresso blends, signature drinks, roast styles, preparations and latte' art all in one retailer. This new awareness has raised espresso and origin coffees to new heights in our culture. It is the basic standard however that creates a consistency of quality.

In conclusion, it will always be our own taste that counts the most, but basic standards must be met to create a quality beverage. From a single shot of espresso to the specialty café latte or cappuccino with a beautiful rosette of latte art... the truth will always be in the cup.

What makes Specialty Coffee Special?

2010-10-12T19:21:00.000-07:00

Coffee is the second most traded product in dollars in the world, surpassed only by petroleum. Our politics, culture and every day lives have been shaped by this mystical beverage, but what is that special something that makes a coffee “Specialty”. The current market is filled with a confusing mix of labels and marketing schemes that tempt us to pay an extra premium for our daily brew. Specialty, gourmet, single origin, organic, shade friendly, fair-trade, the list seems to be endless. Because coffee is so deeply embedded in our culture, there is no simple answer to this question. There is, however, one distinct difference between commercial coffee and coffees labeled “Specialty”. Commercial coffee is of lower quality on every level. The coffees that are used in the major grocery brands are primarily purchased on the coffee futures exchange in New York City and London. The coffee traded in New York is all Arabica Species and is referred to as C grade; the lowest certifiable grade in the industry. Coffee traded on the London market is Robusta Species. Robusta is the second most used species of coffee in the world. Found in the 1890’s in Central Africa, Robusta is now a large part of commercial coffee production. Robusta is easier to cultivate, is more resistant to insects and disease and has twice the caffeine of Arabica coffees; Robusta is also very cheap to purchase. Although Robusta does have a place in some espresso blends its major problem is a horrible taste profile. It is for this reason that Robusta is used as a blender to lower the price of commercial coffee products. Low prices equal bad taste on many levels.

Virtually all Specialty coffee roasters utilize top grade Arabica coffees for their blends, flavored and straight origin coffees. There are over 2000 independent coffee roasters in the United States and the majority of them are buying coffee on a farmers market rather than on the futures market. As roasters, we are paying a premium on the daily exchange benchmark for the highest grade coffees available. These coffees are primarily purchased through brokers who purchase direct from the farms and co-ops and then have the coffee stored for shipping in warehouses throughout the country. If a roaster is fortunate enough to have the means, many will buy direct from the farm or co-op and make visits to the origin to build a closer relationship with the farm. Many of the roasters and brokers that visit the countries of origin have made great strides over the last twenty years to insure the livelihood, culture, and heritage of the farms and co-ops by paying a fair price and insuring that the producers are provided with a good standard of living. As I have said before the truth is in the cup.

You can order on line~ $5.00 flat shipping until the end of the year!

http://www.morningglorycoffee.net/

Or follow us for daily updates on our products, Yellowstone National Park and more....

http://bit.ly/MGCTfacebook www.twitter.com/Morningglorycof

Catch ya on the refill!

The Stream of Communication

2010-06-21T14:00:00.000-07:00

Ten years ago when I was on the road selling unroasted coffee to roasting companies, I learned a lesson that stuck with me. The spirit of coffee is not only in the cup, it is also in the interaction and the social connection. The spirit of coffee travels through many hands to get from "Tree to Cup". For me the advent of Social Networking is yet another extention of this spirit. Call it what you will, communication, social networking, connecting with the world at large; What has become apparent to me is that it is not only a small world, it is still a beautiful world where minds and ideas can meet and make it a better place for all.

I have reposted a blog post and great example of the stream of communication via Twitter~ Please check out and subscribe to Mikes blog and keep the stream flowing:)

http://mikepascucci.com/

What is your Twitter story?

June 21, 2010 in Uncategorized
Tags: about me, Twitter, business, Random thoughts, Communication, FourSquare, Engagement

Ok, I had to share this. I tweeted a couple of times over the last week referring to this story, but wanted to go into more depth here.

Twitter is a great tool for people and businesses; I think that everyone will agree with that. It is also a great tool for local businesses, if used effectively, and I wanted to share this story with you.

Early last week I was traveling to Calgary, Canada from Boston via Dallas,( please don’t ask, it’s a long story). While in flight from Dallas to Calgary American Airlines offered Gogo in-flight wireless internet service so I decided to pay the $10 to have it for the 3+ hour flight. For those of you that have not traveled with internet access on your flight, I compare it to JetBlue and having TV at your seat, yes, it is that good and I don’t know how I could have ever lived without either, anyway…..

On my way North, while traveling over Yellowstone I sent the following tweets:

What was really cool was that within a half hour, the account @Morningglorycof replied to my tweet:

I replied with “ I wish that they delivered” with a smile and then that was that, or so I thought.

Or Friday, I ran across this tweet:

It was really nice of them to do this, as I have never met this person and we had only exchanged a handful of tweets. I also decided to follow them back just in case I was ever in Montana. But the story does not end there.

On Friday we had friends that were going to Canobie Lake Park up here in Salem NH. It is basically 6 Flags (www.sixflags.com), but on a much smaller scale (maybe 10% of 6 Flags). Anyway, we let our kids go during the day with our friends and met then at 5:30. Upon arrival at Canobie, I checked in on FourSquare and posted it to my Twitter account. Within a few minutes I received this tweet:

Is that a small world or what? Talk about chance encounters. I am sure that they also had a flood of memories outside of the one that they posted.

So with this post I wanted to bring about your Twitter stories. What are the “chance encounters” that you have heard of or actually been a part of? Please share.

Green-Up West Yellowstone works to increase recycling

2010-06-14T18:43:00.000-07:00

It's getting a little easier to be "Green" in West Yellowstone, Montana!

Great Places Deserve Great Coffee and Great places like West Yellowstone need to be protected, improved and made more sustainable for those who live in this tiny town on the border of Yellowstone National Park and those who visit~

Since last February, Green-Up West Yellowstone has been working to increase recycling opportunities, reduce the volume of recyclable materials entering the waste stream and promote sustainable business practices in the Town of West Yellowstone. Green-Up West Yellowstone is a loosely organized group of representatives from local businesses, the Town government and the community at large. The group meets regularly at Morning Glory Coffee and Tea to develop goals and implement strategies related to environmentally friendly practices.

Mayor Pierre Martineau says, "As the most heavily utilized entrance to the world's first national park, the Town of West Yellowstone should strive to be as green as possible. Green-Up West Yellowstone was created by Jack Clarkson several years ago and finally, after lots of work, Jack's ideas are gaining traction."

Green-Up West Yellowstone's most visible success story is the Two Season Recycling Center which re-opened for business on June 8. The Center, located at 105 Hayden Street, had been closed to public recycling drop-offs for over a year. Owner Gus Tureman closed the Center when he got tired of dealing with the non-recyclable garbage that was illegally dumped at the facility. Green-Up participants Mayor Martineau and Public Services Superintendent Bill Fogarty worked with Gus to develop a win-win solution for the residents and visitors to Town, Two Seasons Recycling and the Town of West Yellowstone. Basically, the Town installed recycling bins on several street corners in the primary business area and, by doing so, has reduced the amount of recyclable material that enters the waste stream. Instead, recyclable material collected in the street-side bins is transferred to Two Seasons Recycling Center and garbage that has been dumped at the Center is picked up by the Town and hauled to the Transfer Station. For this agreement to work for the parties on a long-term basis, visitors and residents alike must understand that dumping garbage at Two Seasons Recycling Center is prohibited.

In addition to working on ways to increase recycling opportunities, Green-Up West Yellowstone has investigated options for recycling glass and for promoting sustainable business practices. At this point, no workable glass recycling solution has been found because of the high costs associated with transporting glass but discussions on the topic continue. The owner of Morning Glory Coffee and Tea, Chris Burke, has been very helpful at providing ideas and information about sustainable business practices. He regularly updates the Green-Up West Yellowstone Facebook page with information and ideas about making a business more sustainable. In the future, Green-Up West Yellowstone will consider ways to involve more local businesses in going green.

The next Green-Up West Yellowstone meeting is scheduled to take place at 3 p.m., Wednesday, June 23, at Morning Glory Coffee and Tea. Everyone is welcome to attend. For more information, contact Town Operations Manager Jamie Greene at 646-7795.

Article reposted from www.westyellowstonenews.com Thank you!

Hellroaring Roadtrip in Yellowstone!

2010-05-23T15:29:00.000-07:00

Grab a coffee drink at Canyon Yellowstone General Store made with Hellroaring Espresso "Freshly Roasted" at Morning Glory Coffee & Tea, Inc in West Yellowstone~ Then it's off to Tower and Roosevelt confident that you will be alert for catching a glimpse of a big horn sheep or bear!

Yellowstone National Park, Canyon Village to Tower Roosevelt, Part 5 from Montana Office of Tourism on Vimeo.

www.morningglorycoffee.net Great Places Deserve Great Coffee

We love Tours4fun!

2010-04-30T08:44:00.000-07:00

Budget Travel To Yellowstone With Tours4Fun

One of our favorite things about doing business on the border of Yellowstone National Park is the people we meet from all around the world on daily basis. It’s heartening to know that so many travelers come from afar to enjoy the rich beauty of the Yellowstone region and our little town of West Yellowstone. Recently, we had an opportunity to connect with Tours4Fun, an online travel agency that acknowledges the budget traveler by offering quality affordable tours, traveler-friendly member programs and custom tours. Tours4Fun unique travel services and love of social networking piqued our interest. One of the foremost reasons why we support Tours4Fun is because of the variety and the cost-effectiveness involved in their Yellowstone Tour packages. We discovered that they are offering something budget travelers are going to love! If you book 2 tickets to Yellowstone tour with Tours4fun, then you get a third ticket absolutely free! If you book a Yellowstone tour with Tours4Fun before 30th April 2010, you will enjoy a $15 discount on your purchase. After hearing this attractive Yellowstone discount, it was easy to believe Tours4Fun’s Mission, which is: to provide guilt-free enjoyable travel for all those travel enthusiasts who desire to explore the world for less with no compromise on quality and comfort. Their tour packages are accompanied by several rewarding traveler-friendly services like Travel Companion and Rewards4Fun which not only add more excitement to your trip, but also allow you to enjoy discounted tours and earn money while traveling with Tours4Fun.

If you do not wish to travel alone, check out Tours4Fun travel companion service which wil help you find others traveling to the same destination, around the same date, in order to save on travel expenses and accommodations. All you have to do is sign up as a member and post a request on Tours4Fun’s “Find a Travel Companion” forum. Explore Tours4Fun’s Yellowstone Tour packages and plan a trip today.
http://www.tours4fun.com/ http://blog.tours4fun.com/

While on your trip be sure to stop by and see us at Morning Glory for "Freshly Roasted" Coffee and a from scratch scone. Morning glory also has an assortment of handcrafted FairTrade gifts, candies, tea, honey and Gluten Free products.

We look forward to enhancing your spring vacation in Yellowstone!
Heres to a safe, fun and unforgettable trip of a lifetime to Wonderland!

Great Places Deserve Great Coffee

Determined to see Yellowstone!

2010-04-24T07:16:00.000-07:00

A message from our Chamber of Commerce in Beautiful West Yellowstone Montana.

Last week, we featured the folks from Idaho who were dedicated enough to drive through the night to be the first ones at the opening of the west entrance. This week, we would like to introduce you someone we met at the Visitor Center. Touring Yellowstone this time of year can be a bit challenging. Different sections of roads open on a staggered schedule, the weather can change as spring rain or snow showers move through, and there are limited services.

Late Tuesday afternoon, a visitor arrived on the shuttle bus from Salt Lake City, Utah. He had flown from around the world (possibly Taiwan) and come to Yellowstone. He did not have a driver’s license and tours into the park do not begin operating for another week or so.

He asked if he could ride a bicycle into Yellowstone. He could, and in fact many people come just to ride into the park this time of year before traffic gets heavier. It is 14 miles from the west entrance to Madison Junction along the Madison River and through a canyon. At Madison Junction you can turn south and ride another 16 miles to the Old Faithful geyser area. Or, you can turn north and ride another 14 miles to the Norris area, turn east and ride12 miles more to Canyon where you can see the beautiful Grand Canyon of the Yellowstone and waterfalls. Either route is long ride round trip through scenic, but sometimes challenging terrain.

The staff at the visitor center and a Yellowstone Park ranger showed this traveler a map and explained the challenges of route, darkness, and animals, especially to someone who had never been to Yellowstone before, plus where he could find lodging and even rent a bike. We all thought that he would either hire a local shuttle/taxi service.

The next day one of our staff members and their family drove to Old Faithful after work. Later that night they were returning back to West Yellowstone, and who did they see? Our visitor from the night before doggedly riding back from Old Faithful on a bicycle. It was starting to drizzle and the family was able to coax this visitor, quickly becoming a friend, into a ride back. It was 9:00 PM.

The next day we all wondered how he had made such a ride (probably about 16 hours total) and whether he would even be able to get out of bed that morning. That same day, our same family headed in to the Canyon area of Yellowstone and who did they see? The same gentleman pedaling like mad. He was about to the Canyon Junction.

We meet lots of folks (literally over 100,000+) each summer at the Visitor Center, but this "Yellowstone Fan" has inspired us. I gotta say the guy is determined to see Yellowstone. Our staff person said it best, "He was very excited to be here and to see the Park. He spoke broken English but was quiet and kind to me at work. It is just an outstanding example of what determined people will do to accomplish their goals. He has seen Yellowstone up close and personal and I am proud of the guy." You can contact the West Yellowstone Chamber of commerce at http://www.destinationyellowstone.com/ or on Facebook at http://bit.ly/9I8U2F Plan a trip to Yellowstone today!

Mountain Top Estate: Australian Bundja Peaberry

2010-04-13T11:19:00.000-07:00

Extraordinary coffees are always rare and only available in small amounts. Australian Bundja is one such coffee. Bundja is sourced from several small boutique Estates in the New South Wales, Northern Rivers Region of Australia.
A single origin Arabica coffee, Bundja is processed with the double pass method. This method of using late ripened coffee was pioneered at Kauai Coffee Company in Hawaii and is being further refined at Mountain Top Estate. Late ripened coffee cherry is less dense and therefore floats in water, allowing for complete separation in the pulping process. Late cherry or floaters are slightly overripe giving the coffee a more distinct note. Handled properly this type of coffee will have fuller body and higher fruity characteristics.

Bundja is available in flat bean and Peaberry. Peaberry coffees are also rare in the industry because many mills do not take the extra effort to separate this single bean. Peaberry is produced by virtually all coffee trees. Healthy trees will produce 2% to 3% of their crop as Peaberry. Peaberries result when the coffee cherry only produces one seed. Coffee flowers are “perfect” or self pollinating with (normally) two ovaries that produce two side-by-side seeds (what we know as coffee beans are not beans at all, but seeds). When one of the ovaries is not pollinated or does not form a seed, the one seed rounds itself off and forms an oval or pea shape. The peaberry can then be separated by means of a slotted screen.
The more familiar flat beans are also separated through 64ths of an inch round screens from size 12 up to 20 screen. The larger and denser bean will usually produce the best quality cup. Screen size also creates a consistentency of size allowing for balanced development of the coffee during the roasting process.

I personally prefer the peaberry over the flat bean as my favorite cup. In my experience, peaberry tends to be more intense in the cup. Depending on the origin, there is heightened body (mouth feel) or acidity (brightness). Bundja Peaberry is exceptional in that both of these characteristics are up front and present in the cup. The body is full with a creamy, buttery feel. This coffee is clean, well balanced, sweet and mellow with faint orange and lime like acidity. Although still a young farm in the industry, Mountain Top Coffee has made great strides in production and quality, creating an incredible coffee that is a joy to roast and privilege to sip. This coffee works well as a filter coffee but really shines when brewed in a press pot. An extremely rare treat from “Down Under”, if you have a chance to enjoy this coffee be sure it is with a special dinner and a rich chocolate dessert. We are looking forward to bringing this coffee back into our shop and catalog for the summer season.

Hawaii comes to Montana "Freshly Roasted"

2010-03-24T10:08:00.000-07:00

The world of Specialty Coffee has grown enormously in the past twenty years. Improvements in agriculture, roasting and packaging now allow an incredible variety of great origin coffees, blends and flavors to be available to the customer. I have spent the last Fifteen years roasting, tasting and selling coffee and have to say that the coffee that I will be writing about today is a personal favorite for many reasons. Just thinking about Kauai Estate Reserve brings back the fragrant smell of coffee blossoms mixed with plumaria and other exotic flowers, heavy in the air on and around what I affectionately call "The Farm". Kauai Coffee is the largest coffee farm in the United States, with 3,400 acres of coffee trees. Literally millions of trees stretch as far as the eye can see bearing fruit that after being harvested, pulped, dried, hulled, graded and cupped will become Kauai Estate Reserve. Kauai Coffee Company, on the South side of Kauai, HI is one of the most technically advanced coffee farms in the world. Unlike many other coffee farms, the operation on Kauai is all inclusive, allowing for quality control from start to finish. Every batch is cupped and graded by the farm and the State Department of Agriculture before it is allowed to have the Trademark of origin. The coffee is then ready to be shipped to a roaster where the coffee will be finished. Hawaiian coffees are for the most part mild and delicate in the cup and Kauai Estate Reserve is no exception.
Unlike most perishable food products such as wine and cheese, the quality of coffee is truly determined at the point of sale. In the hands of a capable roaster an incredible coffee can be created, however it must be ground, brewed and served properly for that creation to be complete and satisfying. There are many methods for roasting coffee, all creating a distinct and different final cup. The same coffee can taste completely different from roaster to roaster depending on their methods and choice of cup profile. Kauai Estate reserve is a relatively soft bean and must be roasted carefully to bring out the best cup. This past year's crop has been a customer favorite for its milk chocolate notes and slightly spicy finish. My cupping results have noted a hint of cardamom lingering in the finish. Mild with a medium to light body this is a perfect all day coffee or a great fit for that special Spring time breakfast that isn't complete without something special and rare. Kauai Estate Reserve competes very well against other Hawaiian coffees both in the cup and the pocket book. You can purchase Kauai Estate in our online catalog http://bit.ly/8pXz71 Freshly Roasted.
The Truth is in the Cup!

Yirgacheffe?.. Sidamo? All I want is a regular cup of coffee!

2010-03-12T12:51:00.000-08:00

In this day and age of coffee shops on every corner it would seem that the regular cup of coffee has become a thing of the past. The truth is that there never has been a regular cup of coffee. From its humble origins 800 to 1000 years ago in what is now the Ethiopian Highlands, coffee has made an amazing and exotic trip encompassing religion, politics, economics, imperialism, revolution and of course that morning wake-up. Coffee is now grown in over fifty countries and employs twenty-five million people world wide. Coffee is the second most traded product in dollars in the world, outdone only by petroleum. With over 400 billion cups consumed every year, coffee is the world’s most popular beverage. Something to think about the next time you gas up the car and get a cup of coffee to go.

There are many legends that pertain to the origin of coffee drinking, some of which may be true. There is no evidence, however, to show exactly when or how coffee was first discovered. One thing is for certain; Arabica Coffee is indigenous to Ethiopia and was transported to the Arabian Peninsula where it was first cultivated in what is today the country of Yemen. Wild coffee is still found in the Kaffa region of Ethiopia to this day. It is also cultivated in the Harar, Limmu, Yirgacheffe and Sidamo regions. Washed Yirgacheffe and Sidamo are the most common Ethiopian coffees found in the United States and are both popular for their medium to light body and floral aroma. Ethiopian coffees can vary greatly from lot to lot and year to year, so finding that perfect blueberry note in a Yirgacheffe or hint of lemon in a Sidamo is always a challenge for even the best roasters and cuppers.

At their best, Ethiopian coffees are an incredibly elegant cup with a complexity and character riveled by few other origins. Each sip is a celebration of the entire coffee industry, rich in culture, heritage, history, and pride for a product and beverage that has been a major contributor to the world as we know it today.

These coffees are great any time of the day, but I prefer them with a light brunch or to stimulate a great before-dinner conversation with friends. The truth is in the cup!

Washed or Unwashed…that is the question.

2010-03-04T11:14:00.000-08:00

Much of the quality and character of a coffee is a direct result of how the bean has been processed after picking. There are many methods, including washed, unwashed European Prep, and triple picked. Knowing a little bit about each of these processes can be extremely helpful in finding the right coffee for your pallet. With the exception of Brazilian coffees virtually all Central and South American coffees fall into the washed process category. Coffees in these regions are typically processed by a method known as European Prep. The coffee cherry is pulped fresh from the fields to remove the flesh of the fruit. What remains on the seed is a slick sticky substance called mucilage. The mucilage is not soluble in water and needs to be removed by one of two methods. The traditional method is to ferment the coffee in water. The fermentation time depends on a number of factors including the amount of coffee fermenting, water temperature, and humidity. The second method is called aqua pulping; the mucilage is removed with water and bean against bean friction. Although different characteristics are found in the cup, both methods create what is called a clean cup.

Unwashed coffees are processed without the use of water and can be extremely different from lot to lot, season to season, and origin to origin. The coffee cherry is allowed to dry on the seed and is then hulled, sorted and graded. Because the bean is dried with the fruit, the resulting coffee can have a strong earthy, wild flavor in comparison to the washed method. Sumatra is a great example of a coffee that exhibits an earthy sometimes musty character, heavy in body. I prefer unwashed coffees in a blend to add character and body, balanced with washed coffees to brighten and complete the cup.

Triple picked is a term to describe coffees that have been picked and then sorted twice to clean out any defects in the raw product. The interesting result in the case of coffee from Sumatra is that the cup can actually suffer as the result of triple picking. Most coffees will roast more evenly, look better on the shelf and of course taste better with the defects removed. Sumatra however, can lose its earthy character and become bland. The lesson learned is that roasters must cup and sample many coffees and not choose purely by the processing method, but by the quality in the finished cup. For the consumer it is much the same. Trust your local roaster to choose the best coffees and the proper roast. Choose your favorites by the final cup not the processing method, brand, origin or estate. Beyond the labels of roast degree, type, and origin, you will find the truth is always in the cup.

About the Roaster

Morning Glory Coffee & Tea, Inc. is a roaster of specialty coffees in West Yellowstone, Montana. At Morning Glory Coffee & Tea Inc., we are passionate about the close-knit coffee community, from "seed to cup" and are proud to roast and provide some of the best coffees in the world, ethically and sustainably. Check out our website catalog http://www.morningglorycoffee.net/ or visit us at our West Yellowstone, MT Coffee House on the edge of Yellowstone National Park.

Great Places Deserve Great Coffee

A little bit of our back yard for your pleasure!

2010-02-22T12:26:00.001-08:00

Yellowstone National Park, West Yellowstone to Old Faithful, Part 1 from Montana Office of Tourism on Vimeo.

This is a great video trip starting from our little town of West Yellowstone, moving along the Firehole River to Old Faithful. Come visit and let us share Wonderland and a great cup of coffee with you!

I nominated Morning Glory Coffee

2010-02-19T18:33:00.001-08:00

I nominated Morning Glory Coffee & Tea to win a $35k #smallbiz grant on LoveALocalBusiness.com. Help them win!

Posted using ShareThis

Iced coffee any time of year!

2010-02-16T18:33:00.000-08:00

There are several ways of preparing iced coffee. Many coffee shops use a cold brewing technique. Some coffee shops prepare iced coffee by freezing coffee, making coffee "ice" cubes, rather than using water ice cubes. Others brew the coffee stronger than hot coffee and pour it over ice. Without a stronger brew, the iced coffee quickly becomes weak and watery. In our shop we prefer to make iced Americano; freshly brewed espresso poured over ice and water. The customer can then add cream, sweetener or flavoring to their liking. The strength and body of the espresso holds up well to the water and ice making a full flavored cool coffee.

Companies such as Caribou Coffee and Starbucks in the past few years have produced ready to drink iced espresso and chilled blended beverages that have opened up a whole new market for Specialty Coffee, allowing the customer to enjoy a high quality coffee beverage on the run. For purists in the coffee industry this kind of coffee beverage is frowned upon as being inferior to high quality coffees and looked upon as low grade. My philosophy is that the only wrong way to prepare or enjoy great coffee is to not drink it at all! The more customers are aware of great coffee the better we all are as producers, roasters and consumers.

Iced coffee is nothing new to the industry having been served since the turn of the century in many countries around the world. Often served with ice cream and or flavored milk, iced coffee has been a favorite beverage in Australia, Britain, Greece, and even in Italy. In Thailand, iced coffee is brewed using strong black coffee, sweetened with sugar, heavy cream (or half-and-half) and cardamom, and quickly cooled and served over ice. Some variations are brewed using espresso. Thai iced coffee can be served with whipped cream on top for a layered effect, and garnished with cinnamon, vanilla and/or anise. It is a common menu item at Thai restaurants and works well after a spicy Asian meal. In Japan iced coffee has been drunk since the Taisho period (around the 1920's) in coffee shops. It is served with gum syrup and milk. Cold tea was already popular, so it was natural to drink cold coffee. In 1969 UCC Ueshima Coffee released canned coffee, which made coffee available everywhere. Today, Japanese canned coffee is drunk both cold and hot.

For those who are unable to travel to an exotic location for a cool refreshing coffee, you can prepare iced coffee easily at home. Fresh brew a full bodied coffee from your favorite local roaster. Transfer the coffee to a carafe or pitcher and chill it in the refrigerator for about two hours. Fill your favorite glass to the top with ice and pour the chilled coffee or espresso over the top. Stir to equalize the temperature and then add milk, cream and sweetener. You can also add your favorite flavored syrup to create any flavor profile you would like. Most local roasters and coffee shops make their syrups available for retail so be sure to ask for your favorite brand and flavor to give your iced coffee that extra touch!

Embrace the Complicated

2010-02-11T19:26:00.000-08:00

I find myself at a crossroads when I consider the food and beverage industry and all that they make available to me. The mantra of marketing on the Food Network, recent cook books and various food blogs is always the same, simple…fresh…easy. Sure the preparation of our favorite meals is in fact much easier than one would expect. Brewing a great cup of coffee in one’s home is certainly not impossible and having a “gourmet meal” at home can be accomplished with a quick search on the internet for the perfect recipe. It is the ingredients, and the process that brings them to our kitchens that is many times misunderstood and taken for granted. Many of us in the food and beverage industry are quick to be pretentious in our marketing of high end products, touting our love for the environment and our ability to sort through complicated social issues that affect the producers of our products. We market products as fairly traded, environmentally sustainable, socially friendly and ethical, but are we looking above and beyond these marketing schemes and truly putting a face on our products. Do we honestly care about the producer and the realities of bringing ingredients to our tables?
There is no question that the fair trade and environmental movements have become economically viable options in the marketplace. My question to the industry and consumers is; are we truly uplifting the producer and creating a better standard of living or are we paying lip service and using marketing schemes to pad our own pockets while keeping the producers in third world countries in their place. It has become very common for roasters in the industry to visit origin farms and begin the process of telling them how to grow, harvest and produce their products. In the short term, the roaster reaps the benefits of helping to create a better coffee for their own needs and the producer may get a higher price for a portion of their crop. In the long term, it can create an imperialistic attitude of creating better profits for ourselves while never truly helping the producer to overcome the realities of the market when looking at the entire crop. It does not address the issues of lower grade coffee that are inevitably part of any crop. This can be said for many of the ingredients that we commonly take for granted. How many times have we heard a television chef flippantly say “simple ingredients” or “a regular cup of coffee” or the ever present “a dash of fresh ground pepper”. Where does Pepper come from? Where does the food and drink that we consume come from? Finding out how food gets to our table is the first major step in creating a more sustainable and ethical food and beverage system.
Take a moment while sipping that fresh after dinner coffee and embrace the complicated. Put a face and a place on your ingredients and their origin, share it with those around you. Give thanks to the intricate web of people and processes that allow us to not only sustain ourselves but keeps us connected with the world around us. By embracing the complicated we better understand the true cost of great food and beverages not only elevating our taste buds but elevating the people and places where great food truly comes from.

Great places for information and ways to educate and get involved:

www.rainforest-alliance.org The Rainforest Alliance works to conserve biodiversity and ensure sustainable livelihoods by transforming land-use practices, business practices and consumer behavior.

www.scaa.org Specialty Coffee Association of America; trade organization for Specialty coffee.

www.oxfamamerica.org Oxfam America works on the scene, helping people gain the hope, skills, and direction to create a new future. They are also active in the global arena, addressing social injustice through advocacy, public education, and emergency assistance programs.

http://transfairusa.org TransFair USA enables sustainable development and community empowerment by cultivating a more equitable global trade model that benefits farmers, workers, consumers, industry and the earth. They achieve our mission by certifying and promoting Fair Trade products.

http://www.cafefemeninofoundation.org Supports woman in coffee.

http://www.coffeekids.org Coffee Kids has helped thousands of children, women, and men in coffee-producing regions around the world to improve the quality of their lives and build more sustainable communities.

Food Inc. http://www.foodincmovie.com/

King Corn http://www.kingcorn.net/

There are many more great organizations out there providing aid and education in regards to all of the many ingredients and foods that come to our plates, so hit the net, do some research, learn and share!

The truth is in the cup and on the plate.

From the Roaster: Blending!

2010-01-08T09:52:00.000-08:00

We are excited for our new coffees to arrive and are preparing by tasting samples and adjusting blends. Blending is the art of combining coffees to create a consistent and balanced cup. Different blends are used for different qualities. Lighter body blends work well for traditional breakfasts accenting the oils in bacon and eggs creating a fuller body. Medium body blends can be great all day, all around sipping coffees. Fuller body and darker roasted blends work well after dinner with desserts (especially chocolate). The most important of the blends that can be created is the espresso blend. Although there has been a movement in recent years to utilize single origins in espresso brewing, it is still the blend that brings balance to the cup when brewed in this method. Espresso blends are typically three or more coffees from a variety of origins and sometimes a variety of roast degrees. The basic idea is to create a balance of flavors that will shine through the espresso brewing process. The coffee is brewed quickly under pressure highlighting the strongest character of each coffee in the blend. Northern Italian style tends to be lighter in roast character and Southern Italian style is darker with more roasty notes. The important thing to understand when choosing a blend is that there is virtually no standard recipe for degree of roast, ratio, or coffee type from roaster to roaster. It truly is the abilities and the experience of the person creating the blends that make a blend good or not so good.

The art of blending in Specialty coffee allows the customer to experience well balanced coffees that are tailored to specific meals or time of day. Commercial blends are used to create a consistency of product for better or worse. There is also a third form of blending coffees that all consumers should be wary of. Many roasters, big and small fall into the trap of blending high profile coffees in order to use an origin name. We have all scene coffees labeled “Kona Blend”, “Kona Style”, “Jamaican Blend” or “Jamaican Style”. These products do not represent the coffees they are advertising. In the case of “blends,” the actual ratio of the named coffee is often very low creating a product that in no way resembles the origin or its characteristics. In fact there are laws in Japan that prohibit such blends or place minimums on how much of the named coffee is actually in the blend. The State of Hawaii has put truth in labeling laws into affect and is currently working with the Hawaiian Coffee Association and the Kona Coffee farmers to address such issues. Always check the label. If a brand uses the term “style” on its label it is a guarantee that there is absolutely none of the named coffee in the bag. These coffees are created to mimic an origin such as Jamaican Blue Mountain and capitalize on the name to market the product. The product may be fine but this method unfortunately dilutes the quality of the named origin.

In closing, be sure to enjoy your local roasters signature blends for what they are; handcrafted, well balanced coffees that marry the best attributes of the origins they are working with. Avoid commercial blends that are maintaining the status quo for bad taste and be leery of the roaster that mislabels or uses and origin as a marketing ploy. The truth is in the cup.

Thank you Rainforest Alliance!

2010-01-06T08:15:00.000-08:00

Thank you Rainforest Alliance for all the hard work. Morning Glory Coffee & Tea Inc. is looking forward to some terrific sustainable coffees this year.

Rainforest Alliance Cupping 2009

By: Fernanda Hernandez

Rainforest Alliance organized the annual coffee cupping event in Long Beach, December 2009, giving us coffee enthusiasts an opportunity to sample and evaluate RFA certified coffees from around the globe. We cupped 38 samples from 8 origins, including Brazil, Peru, Indonesia, Tanzania, Hawaii, Kenya, Uganda & Zambia. The last 4 being newly certified origins!

There were a lot less coffees than the previous year, due to the fact that Rainforest Alliance decided to focus the cupping on coffees that are harvested this time of year. It was nice and gave the farmers an opportunity to only submit their best new crop coffees.

Overall it was a pleasure to attend and I look forward to the results from the 2010 cupping sessions at the ICE grading room in New York. It is amazing that there are over 316,186 hectares of Rainforest Certified Coffee in 18 countries around the world!

Love a Local Business

2010-01-03T10:05:00.000-08:00

Your vote http://lovealocalbusiness.intuit.com/sbo will be for our small, family run, independent coffee roasting business on the border of Yellowstone National Park. If we were to win the grant money from Intuit, it will be used towards the purchase of a new Enviromentally friendly low carbon output "green" coffee roasting system http://www.revelationroaster.com/ This roasting system will lower our carbon footprint and fossil fuel use substantially while almost completely eliminating emmissions. Your vote will also show our local bank that consumers care how their products are produced, suppport independent small business and believe in our cause to protect our community and Yellowstone National Park while promoting year round business in a rural seasonal area. Help us make West Yellowstone, MT more sustainable, while roasting great coffee:)

Great Places Deserve Great Coffee

A few New Year thoughts from a coffee roaster in yellowstone

2010-01-02T07:34:00.000-08:00

From the Roaster: Something to think about

Coffee is an integral part of our daily lives. It can make or break a great meal. It can be an integral part of a great recipe. Coffee can remind us of a great experience on vacation or with friends and family. Coffee can also bridge cultures, religions and politics bringing people together in ways that many of us may never consider when buying our morning cup of joe.

From the person preparing your morning coffee to the picker in the field, the coffee industry employs over 25 million people world wide. The second most traded product in dollars next to petroleum, coffee is the economic back bone of many countries around the world. There are many pioneers within this important industry that have made every effort to bring this product to consumers in the most ethical, socially responsible, and environmental friendly way. It is important to know that although the coffee industry is far from perfect, that I personally have not seen an industry so aware of it’s situation and working closely with all involved to improve itself on a daily basis.

In a day and age when many of us are unsure where are food comes from, what its ingredients how it is processed and by what company, the coffee industry is truly a leader in transparency. Cup of Excellence, FairTrade, Farm Direct, Coffee Kids, Bird Friendly, USDA Organic Certified and Utz Kapeh are just a few of the Organizations and terms that are currently available for consumers to know exactly how and where their cup of coffee comes from and how it is produced. These organizations are important tools for the coffee roaster as well, insuring environmental, economic and social benefits throughout the process of getting coffee to the consumer. The coffee industry as a whole is quickly moving away from cause related products to methods and standards that are part of daily business. The industry as a whole is improving the overall process while building sound and ethical business relationships that benefit all involved, from tree to cup. In the current “Specialty” coffee industry the relationship with the product and the people that produce it has become paramount creating a vanguard for change.

As one can see there are many different ways that a roaster can insure that he or she is operating an ethical business. It is for this reason that the consumer must be aware that the small independent coffee roaster can not afford to be involved in every organization. Be sure to ask your coffee shop what their buying practices are. Most roasters are more than happy to explain why they choose one organization, term or label over another.

At the end of the day, the coffee must be of superior quality and taste to be considered “Specialty”, But taste alone does not make a coffee special. The culture, heritage, processing, business practices and most importantly the over 25 million people from around the world, make this magical drink truly special. The truth is in the cup.

Christmas and Coffee in Yellowstone

2009-12-23T10:22:00.000-08:00

As much as we all enjoy the white season here in Yellowstone, our minds are also on the exotic and warm regions of the world that bring us the incredible coffee to roast here at Morning Glory Coffee & Tea, Inc. Our visitors are enjoying hot and delicious coffee after a hard day of skiing, SnowCoaching snowshoeing or snowmobiling and those coffees are cultivated and produced in far warmer and exotic locations.

Without a doubt, once again the favorite coffee in our shop this season is “Sulawesi”. This rare coffee is produced on the island of Sulawesi (formerly Dutch “Celebes”) in Indonesia. Sulawesi is an island of exotic beauty, high rugged peaks and breathtaking landscapes. Rich Volcanic soils and consistent rainfall make it ideal for coffee cultivation. Grown at high altitudes in the Toraja region, coffee in Sulawesi is produced by both small farmers and larger estates. Many of the small producers not only harvest by hand, they also pulp the coffee by hand; a process that is usually done mechanically. The Toraja region is very isolated and in many ways lost in time, lacking the technology and large coffee production facilities that much of the coffee world is fortunate to have. The best Sulawesi coffee is double picked and rigorously screened to remove any imperfections that may affect the cup quality. Japan is the largest consumer of this very rare coffee, so finding a genuine Sulawesi coffee in the United States can be somewhat of a challenge, however, once you have had the genuine article you will understand why it has been called the “King of Coffees”. The deep, rich body and complex flavor of Sulawesi Toraja rivals the best Sumatran coffees. The particular coffee that I have been roasting this year is Sulotco Sulawesi from the private Bolokan estate in the Toraja region of Sulawesi. Grown in the same region and similar in many ways to the Sulawesi kalosi this estate is at 5400 feet in altitude, and unlike the kalosi this coffee is fully washed and sun dried on drying tables. The slower maturing of the bean paired with the consistent preparation give this coffee a deep complex flavor profile with a maple-syrupy and creamy body that sets it apart. This is the cleanest, most complex and best Indonesian coffee I have tasted this year. This coffee really shines when prepared in a press pot, developing all of its complex character and warming your soul on a cold winter’s day. The truth…and possibly the meaning of life are in this wonderful cup.

From the Roaster

2009-12-19T10:43:00.000-08:00

I want a regular cup of coffee!
In this day and age of coffee shops on every corner it would seem that the regular cup of coffee has become a thing of the past. The truth is that there never has been a regular cup of coffee. From its humble origins 800 years ago in what is now the Ethiopian Highlands, coffee has made an amazing and exotic trip encompassing religion, politics, economics, imperialism, revolution and of course that morning wake up. Coffee is now grown in over fifty countries and employs twenty five million people world wide. Coffee is the second most traded product in dollars in the world, out done only by petroleum. With over 400 billions cups consumed every year, coffee is the world’s most popular beverage. Something to think about the next time you gas up the car and get a cup of coffee to go.

There are many legends that pertain to the origin of coffee drinking, some of which may be true. There is no evidence, however to show exactly when, or how coffee was first discovered. One thing is for certain, Coffee is indigenous to Ethiopia and was transported to the Arabian Peninsula where it was first cultivated in what is today the country of Yemen. This coffee was shipped from the port of Mocha to Turkey where it was first roasted over open fires. Coffees from Yemen were famous for having a note of chocolate in there character and so the term mocha became synonymous with chocolate. The Dutch brought coffee to be cultivated on the island of Java and so the term Java also became synonymous with coffee. It is from these two coffees that the first great blend was developed, “Mocha/Java”.

Coffee first arrived on the European Continent by means of Venetian trade merchants. Coffee house spread quickly across Europe becoming centers for intellectual exchange. These coffee houses where nothing like what we are familiar with today. They tended to be smelly, noisy, smoky, sometimes violent and where both celebrated and condemned. They were influential places, used extensively by artists, intellectuals, merchants, bankers making them a hub for political activities and developments. Known as “penny universities”, it was said that in a coffee house a person could “pick more useful knowledge than applying himself to his books for a whole month”. A penny was the price of a cup of coffee. It was the coffeehouses of England that started the custom of tipping waiters and waitresses. People who wanted good service and better seating would put some money in a tin labeled “To Insure Prompt Service”.

This is just the beginning of a story that would eventually move into the Americas and develop into a product that would become an integral part of opening the American West.

As we have our morning cup either at home or at the many establishments here in West Yellowstone let’s celebrate that our morning cup has never been “a regular cup of coffee”.

Coffee Guy

Morning Glory Coffee & Tea

Spring in the Park

2006-04-30T12:20:00.000-07:00

A short hike in the park sweeps away the winter blues!

Patrick enjoys the spring snow !

Artist Paint Pots

The Park is open and the visitors are slowly coming back to West Yellowstone and Yellowstone National Park!

Article from www.cofei.com

2006-04-12T06:42:00.000-07:00

American Coffee
American coffee? Technically there is no such thing, at least none that is grown in North America. There is such a thing as the American coffee consumer which might as well be an institution all their own for it's their money that drives a substantial portion of the market.
Americans consume more coffee than any other nation on earth. Coffee companies in America revolutionized coffee marketing, packaging, distributing, and even processing and roasting in the late 19th and early 20th centuries. America has sent troops to other countries to protect coffee growers and exporters from civil unrest. Yes, America is in love with coffee.
Coffee even played a role in the birth of America. Early British colonists revolted against Britain taxing tea. They exerted their independence by throwing cases of English tea into Boston Harbor during the famed Boston Tea Party. The early American coffee drinker was seen as patriotic and independent.American coffee retailers like Starbucks have created huge multi-billion dollar companies. They did this by providing the public not only a good cup of coffee but a relaxing place to socialize and drink their coffee. Starbucks did not invent the coffeehouse by any means. The earliest known coffeehouse opened in 1475 in Constantinople. But Starbucks definitely revolutionized the experience for American coffee drinkers and carried the modern coffeehouse into the 21st century.
Americans have taken coffee with them into every war since the Revolution of 1776. Whether to stay awake in battle or as a comforting, soothing reminder of home in the midst of bleak and frightening conditions or both.
In fact, many wars have been fought over coffee and the lands on which it is grown. From small scale turf wars to full blown civil wars and political revolt. Such as in Nicaragua in the late 1800's and early 1900's.Coffee has become an integral part of every society it has ever been introduced to from the time it was discovered about 600 A.D. There is definitely something about the dark, mysterious and tantalizing beverage that captivates the spirit and captures the imagination. American coffee drinkers are no different and have adopted the age old addiction with gusto.
Note: The only coffee grown in the USA is in Puerto Rico and the State of Hawaii. Hawaii accounts for 0.001% of world production and is most famous for it's coffees from the Kona Coast of the Big Island. Coffee has expanded in the last 20 years to areas outside of Kona, including Hilo on the Big Island, Oahu, Molokai, Maui and Kauai. Kauai is home to the largest coffee farm in the United States, with 3400 acres in production. We are proud to offer Kauai Estate Reserve at Morning Glory Coffee and Tea Inc. Kauai Estate reserve is a mild cup with a note of milk chocolate and a slight fruity finish.

Coffee.....hmmmm

2006-04-12T06:37:00.000-07:00

Coffee is…..

Coffee is….Communication
Coffee is….Community
Coffee is….Luxury
Coffee is….Stimulation
Coffee is….
Coffee is….Poverty
Coffee is….Revolution
Coffee is….Negotiation
Coffee is….Imperialism
Coffee is….
Coffee is….Hands (from seed to cup)
Coffee is….Family
Coffee is….Heritage
Coffee is….Industry
Coffee is….
Coffee is….Understanding
Coffee is….Peace
Coffee is….A smile
Coffee is…..The World as a village, waking up to each new day

A year since build-out

2006-04-11T06:39:00.000-07:00

It hardly seems like a year since the shop was an empty shell!

Now we have the perfect place to roast, cup and offer some of the finest coffees in the World.

We also have a loyal, local clientele that have made this there home away from home!

Java and things!

2006-04-09T12:49:00.000-07:00

When traveling to West Yellowstone, there is only one place to visit for fresh roasted coffee! As we add to this site we hope to educate and possibly enlighten visitors about the joys of a good cup of coffee and the town which we live in....stay tuned!

Spring in the Rockies

2006-04-05T11:07:00.000-07:00

This blog is an attempt to relate the day to day experience of operating a coffee roaster and coffee house in the town of West Yellowstone, Montana. As I write this, it is what most people would call "Spring" in the rest of the United States. Spring in West Yellowstone however, is a creature all of it's own. Incredibly beautiful moments of sunshine surrounded by clouds, sleet, hail, rain and the occasional snow squall.