Module 2: Core Technique: The Barista's Guide to a Perfect Matcha Latte
The most common quality failures in cafes, clumpy, gritty, or bitter matcha, are all avoidable. Unlike coffee, matcha is a suspension, not a solution. The fine powder never dissolves in water. The barista's goal is to create a perfectly smooth, homogenous suspension.
This is achieved through the "Golden Chain" of matcha preparation: four essential, non-negotiable steps. A failure in any one link will result in a flawed drink.
Step 1: Sifting
Why: Matcha is incredibly fine, almost like baby powder. Because of this, it easily forms small clumps due to humidity and static electricity. If you skip sifting, these clumps won’t dissolve properly when whisked, leaving a gritty texture and uneven flavor.
How: Use a fine-mesh sifter (chalni) and sift your matcha (around 3–4 g) directly into a dry chawan just before preparing it. Avoid sifting in advance, as the powder can clump again over time.
Note: In Japan, many busy cafés skip this step during rush hours. It’s possible, but you’ll need to whisk for nearly twice as long to achieve the same smooth, frothy consistency.
The Bitterness Killer
Water Temperature
Why it matters: One of the biggest reasons matcha turns bitter is using water that’s too hot. Boiling water (100°C / 212°F) “burns” the delicate, shade-grown leaves, damaging their natural sweetness and releasing too many catechins (tannins), which create a harsh, astringent taste.
The rule: Never use boiling water.
The sweet spot: 70–80°C (158–176°F). This range is just right, warm enough to blend the matcha smoothly, but gentle enough to bring out its sweet, umami flavor from L-theanine without over-extracting bitterness.
Cold whisking: Some baristas also whisk matcha with chilled or room-temperature water for a refreshing, mellow flavor. However, only a few cultivars taste great this way; most matcha truly shines when whisked hot, as the warmth helps release its full aroma, depth, and natural sweetness.
In cafés: If you have a temperature-control kettle (like a Fellow Stagg EKG), set it to 80°C. If not, pour boiling water into a separate pitcher and let it rest for 2–3 minutes before whisking, it’ll cool to the ideal range.
The Heart of the Process
Step 3: Making & Whisking the Matcha
The secret to smooth, creamy matcha lies in how you combine the powder and water. If you pour all the water at once, the fine powder gets overwhelmed and forms clumps that won’t dissolve easily. Creating a small, concentrated paste first helps the matcha blend evenly and brings out its full flavor and texture.
How: Start with your sifted matcha in a dry bowl. Add a small amount of hot water (around 15–20 ml at 70–80°C) and use your chasen (bamboo whisk) in slow, gentle circular motions to make a thick, glossy paste with no dry spots. Once smooth, pour in the rest of your hot water (for a total of about 30–50 ml if making a latte “shot”).
Now whisk briskly using only your wrist in a quick “W” or “M” motion, not a circular one. This motion helps aerate the matcha and create that silky microfoam on top. After 15–30 seconds, you should have a smooth, vibrant layer of fine foam, your matcha shot, ready to be poured into milk for a latte.
Core Recipes
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The 16oz (475ml) Iced Matcha Latte
- 4-5g Heapwell Ceremonial Grade Matcha
- 40-60ml 70°C (160°F) Water
- 240ml (8oz) Cold Milk (e.g., Oat, Almond, Dairy)
- Sweetener (simple syrup) to taste
- Full cup of ice
- Method: Prepare the 4-5g matcha shot (Steps 1-4). In a 16oz cup, add ice, sweetener, and cold milk. Pour the prepared matcha shot over the top.
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The 12oz (350ml) Hot Matcha Latte:
- 3-4g Heapwell Ceremonial AA Grade Matcha
- 30-50ml 70°C (160°F) Water
- 200-220ml Steamed Milk (Oat Barista Blend recommended)
- Sweetener to taste (optional)
- Method: Prepare the 3-4g matcha shot (Steps 1-4) in a pre-heated cup or spouted bowl. Steam milk as you would for a latte. Pour steamed milk into the matcha shot.
