Matcha latte preparation tips
What you need : and the details that matter, all the side notes could be optional but remember you want that cafe quality! Below you will find the recipe.
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- coffee scale ( I highly suggest getting one from amazon , they aren’t very expensive and they will ensure consistency in every drink. Make sure it’s sensitive enough to measure in micro grams meaning it says 4.5g rather than just 4g). I use maestri house from amazon or the acaia pearl coffee scale.
- Chawan (aka a matcha bowl , better if it has a pouring spout)
- Chasen (aka your matcha whisk, if it’s the first time you use it, the bamboo can be quite stiff. To have that frothy microfoam, you need to soften the bristles. To do so just add your chasen into a mug with hot water to bloom around 3-5 minutes, after this initial bloom whenever you make your matcha you will only need to bloom 30 seconds to a minute. Sometimes they come with a holder to rest it and chasens can come in a variety of bamboo types and sizes. A standard chasen can cost anywhere from $30-40 some rare or artisan ones upward of $100. remember to always rinse immediately after use, and never wash with soap or place in a dishwasher. Over time the bristles can break, and it would be good to replace it.
- Bamboo spoon and sifter : these are essential for removing clumps from your matcha powder. You can buy them on amazon easily or any tea ware shop
- kettle : to boil water, and for delicate pouring I suggest a goose neck kettle or pour over kettle. My favorite is the fellow kettle with the base that lets you control and hold temperature. Ideally 180*F not anything over because you risk burning your matcha and burning away all those delicious delicate notes.
Now to make your matcha latte:
Ingredients
- 4g matcha
- 45g of 180*F hot water
- 5g honey (optional)
- 180g milk of preference
- ice (optional)
Method
- 01
Bloom your whisk, heat water to 180*F and setup your chawan (matcha bowl) over your scale.
- 02
Place your sifter over the bowl, tare your scale to 0 and measure 4g of matcha powder into the sifter, using your bamboo spoon lightly press and sift powder.
- 03
Remove sifter, tare your scale to 0 again, and begin your first pour of around 20g of water. Whisk into a paste until well incorporated a few seconds in a zig zag motion not in circles.
- 04
Pour remaining water until it reaches 45-50g total of water, for more comfortable whisking, remove the chawan from the scale now that you measured what you needed. Whisk in a zig zag until you see a layer of foamy bubbly matcha, this is your matcha shot. It should look smooth and glossy. The key to achieving this is the bloomed chasen and the right temperature water as well as proper whisking technique. Also not whisking long enough could be one reason you dont achieve microfoam.
- 05
For an iced latte : for a strong matcha I would do 110-150g milk or a normal latte 180-200g milk and ice. To sweeten I like to use 5g honey diluted into 5g of hot water and then stir into the drink, to preserve your whisk I would not whisk it directly into the matcha shot.
- 06
For a hot latte or cappuccino, pour matcha shot into your mug, sweetener of choice and froth your milk to your desired texture and enjoy. Using 110-150g milk for a cappuccino and 180-200+ g of milk for a latte
- invest in good quality tools so they last longer and take good care of them!
- Sift the matcha properly before whisking it in to avoid lumps.
- remember to dilute honey, sugar, or maple syrup into equal parts hot water so it dissolves properly and doesn't sink to the bottom of your drink and stay separated
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