Matcha Latte
Bright green matcha with frothed milk, clump-free and without bitterness.
- Preparation
- 5 min
- Cook/bake time
- 5 min
- Total
- 10 min
- Difficulty
- Easy
- Calories
- 175 kcal
- Servings
- 1
- Prep
- 5 min
- Cooking & baking
- 5 min
Bright green matcha with frothed milk, clump-free and without bitterness. The water must never boil, because temperatures that are too hot destroy the delicate amino acids in the matcha and make it taste sharp and bitter. Eighty degrees and a bamboo whisk make all the difference.
Why this works
Matcha contains L-theanine and other amino acids that are responsible for its sweetness and round umami notes, as well as catechins that taste bitter and astringent. Both dissolve depending on the temperature: at 80 °C the amino acids predominate, and from 90 °C the catechins dissolve much faster and dominate. Therefore the water temperature is not a minor detail, but decides which of the two teas you have in your glass.
Step-by-step instructions
- 1
Sift the matcha
Sift the matcha powder through a fine tea strainer directly into a wide bowl. Matcha practically always clumps due to its fine grind, and these clumps cannot be dissolved later. Ten seconds of sifting will save you a clumpy cup.
- 2
Temper the water
Heat the water and let it stand for two minutes until it is about 80 °C, or pour in a splash of cold water. Boiling water literally burns the matcha: the amino acids break down and bitter compounds remain. A thermometer removes any uncertainty here.
- 3
Whisk
Pour the water over the sifted matcha and whisk it with a bamboo whisk in quick W-motions for thirty seconds, not in circles. A fine, light green layer of foam will form on the surface. Without a bamboo whisk, a small milk frother also works.
- 4
Froth the milk
Heat the milk to about 65 °C and froth it with a milk frother or by shaking it vigorously in a closed jar. Milk that is too hot tastes boiled and loses its natural sweetness, which balances the slightly tart matcha here.
- 5
Combine
Pour the whisked matcha into a glass, stir in the maple syrup if needed, and then slowly top it up with the frothed milk. If you pour it in gently, a beautiful two-tone gradient is created. Stir once before drinking.
Our best tips
- Water at 80 °C, never boiling. This is the main reason for bitter matcha.
- Always sift. Matcha practically always clumps, and clumps will not dissolve later.
- Ceremonial Grade tastes significantly milder and sweeter than Culinary Grade, which is intended more for baking.
Tasty variations
Iced Matcha Latte
Pour the whisked matcha over a glass full of ice cubes and top up with cold milk.
Matcha with coconut milk
Use coconut milk instead of cow's milk, which results in a creamy, slightly sweet variation.
Nutrition facts
| Calories | 175 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 17 g |
| – of which sugar | 15 g |
| Fat | 8 g |
| Fiber | 2 g |
Where the 175 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Why does my matcha taste bitter?
Almost always because of water that is too hot or too much powder. 80 °C and two teaspoons per 60 ml are the reliable values.
Do I need a bamboo whisk?
It is ideal because its fine bristles truly emulsify the matcha. However, an electric milk frother works almost as well.
How much caffeine does matcha contain?
A portion with two teaspoons corresponds to about one cup of coffee. Due to the L-theanine it contains, however, the caffeine has a gentler and longer-lasting effect.
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