A deeper dive into the scoop, whisk, pour
The key to making the perfect matcha latte isn’t all in the technique but in the powder itself. Most cafes nowadays will often use a culinary grade matcha blend or they’ll use a blend that sneaks in over the recommended amount of daily added-sugar (see this chart!). You’re then either left with a weak matcha or a super sugary one, canceling out all of the health benefits of matcha, and on top of that, you’re out $6.
To ensure you never experience a bad matcha latte ever again, we made this foolproof guide for you so that you can make MatchaBar cafe-quality matchas in the comfort of your home!
- ½ - 1 tsp of our matcha powder
- Your choice of m*lk
- Ice (optional)
Make a matcha shot: sift and whisk ½ - 1 tsp of MatchaBar matcha powder and about 5 oz of water (hot or cold, but never boiling). The temperature of the water all depends on if you’re making a hot matcha or an iced one. We recommend never using boiling water though as this can burn the powder and alter the taste.
To make a matcha latte, we like to use 1 tsp of matcha powder (or one scoop, if you’re using our Starter Kit!). If you’re new to matcha or sensitive to caffeine, however, we’ve found that our customers like to start off with ½ tsp (which contains 40mg of caffeine) and then build upon that depending on preference.
- In a separate glass, fill it with ice and about 3/4ths of the way with your choice of m*lk. We like oat! If you’re making a hot matcha, heat your choice of m*lk on the stove or the microwave and pour it into a mug.
If you’re in a hurry, you can easily do all of this in one glass but to get the nice marbling effect with the matcha and m*lk, we recommend using two glasses.
- Lastly, pour your matcha shot on top of the m*lk and enjoy! Don’t forget to share with us on social your #matchaflex!