Making Matcha at Home: The Complete Beginner Guide
Making matcha at home properly is simpler than most people expect but there are a few key things that make the difference between watery, bitter matcha and a smooth, frothy, beautiful cup. This guide covers everything a beginner needs to start their matcha journey confidently.
Ingredients
- 1 to 2 tsp matcha powder
- 70 to 80ml hot water at 80C, never boiling
- Optional: 200ml milk for a latte version
How to Make It
- Warm your bowl or cup by rinsing with hot water. Pour out the water.
- Sift your matcha powder through a fine sieve into the bowl to remove lumps.
- Add 70 to 80ml hot water at 80C.
- Whisk using a bamboo chasen in a quick W or zigzag motion for 30 to 45 seconds until frothy.
- The matcha is ready when a light foam covers the surface. Drink immediately.
- For a matcha latte: prepare the matcha base as above, then pour over steamed and frothed milk.
What You’ll Need:
HUSHHAVN Matcha Whisk Set 6pcs
Jade Leaf Matcha Organic Culinary Grade Matcha Powder
Zulay Handheld Milk Frother
Tips
- Cold water just off the boil for 2 to 3 minutes is usually about 80C
- Sifting is not optional, unsifted matcha clumps and never mixes properly
- Drink matcha within a few minutes of preparation for the best flavour and foam
Frequently Asked Questions:
Can I use a milk frother instead of a bamboo whisk?
Yes. A handheld milk frother works very well for making matcha, especially for lattes. It produces excellent foam quickly and is easy to clean.
Why does my matcha taste bitter?
Bitterness usually comes from water that is too hot or using too much powder. Try 80C water and 1 teaspoon of powder as a starting point.
How much matcha powder do I use?
1 teaspoon is standard for traditional matcha. 1.5 to 2 teaspoons for a stronger flavour. For lattes, 2 teaspoons in 60ml water before adding milk.
