Morning knows how to make a good coffee!

According to a study carried out by Ifop for Carte Noire in 2018, 89% of employees give themselves a moment of respite during the day around a hot drink. The coffee break is far more than a habit: it is a social glue. 88% of respondents felt it was a chance to talk with colleagues about things other than work. And for 67%, it is quite simply essential to fitting into a team.

Among under-35s, 73% experience it above all as a moment of relaxation. At Morning, this is not a mere housekeeping detail. To have a good day at work, you first need somewhere to catch your breath properly between two meetings.

Morning spaces mirror the way we work: in 2025, 1,900,000 coffees were drunk. That is around 5,200 a day, across all spaces combined. A figure that will surprise no one, so deeply is the coffee break rooted in French working culture. What is more surprising, on the other hand, is that Morning decided to do its own roasting. That is no accident.

Morning hospitality: a range of services developed in-house

Interior architecture, bespoke furniture crafted by our cabinetmakers in the workshop at Morning Gallieni, IT infrastructure... At Morning, if something can be brought in-house, it is.

The hospitality offering follows the very same logic. Today it brings together two quite distinct pillars: the coffee bar and the kitchen.

The coffee bar, first. In 2017, the first Morning coffee bar opened at Morning Monceau. Since then, 30 Morning spaces have been fitted with a coffee bar designed and built by our designers and cabinetmakers, where baristas welcome members each morning with a hand-prepared coffee. In 2025, close to 250,000 coffees were served from these coffee bars by our 93 baristas.

The kitchen, next. Since 2024, chef Juan Carlos and his team have been preparing seasonal recipes every day — varied, accessible and responsible — in the Morning spaces at Saint-Ouen and Pont de Neuilly.

A new milestone: Morning roasts its own coffee

In 2025, Morning reached a new milestone, and not a minor one: the creation of its own coffee. A roasting workshop is now installed at the heart of the Morning Laffitte space. Visible from the work areas through a glass partition, it runs autonomously with an electric machine.

Morning coffee is a blend of 70% Arabica from Brazil and 30% Robusta from India. A composition designed to balance roundness and body on the palate. The green beans are sourced from BELCO, a speciality coffee specialist that works on a direct-purchase basis with producers, at a fixed price decoupled from stock-market rates. BELCO relies on its own environmental and social assessment tool, the Impact Score, as well as on practices such as agroforestry, sail-powered maritime transport and the organic label for certain origins.

‍

By taking back control of the supply and roasting chain, Morning has cut the carbon footprint of its coffee operation tenfold. A result with a simple explanation: fewer intermediaries, a controlled origin, and processing carried out on site.

‍