Matcha Tutorial Lesson 3: Making Matcha Lattes (Barista-Approved!)

Ingredients

• 2.5 g Ceremonial Matcha Powder (high‑quality, finely sifted for a smooth latte)
• 2 oz Water (room‑temperature water for initial whisking, then hot water (~190°F) added later)
• 2 oz Oat Milk (any plant‑based milk works; oat milk gives a creamy texture)
• 4 pieces Ice Cubes (for an iced version; optional for hot latte)
• 1 tsp Honey (optional) (natural liquid sweetener; easier to dissolve than granulated sugar)

Instructions

1. Measure Matcha

   Place 2.5 g of ceremonial matcha into the measuring scoop or onto a digital scale and transfer it to the matcha bowl.

   Time: PT1M

2. Sift Matcha

   Sift the measured matcha through a fine mesh sieve into the bowl to break up any clumps.

   Time: PT1M

3. Add Room‑Temp Water

   Pour 2 oz of room‑temperature water over the sifted matcha.

   Time: PT30S

4. Whisk to Froth

   Using the bamboo whisk, whisk in an “M” motion for about 30‑45 seconds until a thin layer of froth forms on the surface.

   Time: PT45S

5. Add Hot Water

   Heat another 2 oz of water to just below boiling (≈190°F) and gently stir it into the whisked matcha to bring the latte to serving temperature.

   Time: PT1M

   Temperature: 190°F

6. Prepare Milk (and Sweetener)

   Measure 2 oz of oat milk; if desired, stir in 1 tsp honey until dissolved.

   Time: PT1M

7. Assemble the Latte

   In a serving glass, add the ice cubes, then pour the oat milk, and finally gently pour the matcha mixture over the back of a spoon so it floats atop the milk, creating distinct layers.

   Time: PT1M

8. Serve

   Enjoy immediately while the froth is fresh and the layers are visible.

   Time: PT30S

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

4 g

Fiber

1 g