Coffee & Tea
How to Make Matcha at Home
For a standard bowl of matcha, sift 1-2 g (about half to one teaspoon) of matcha powder, add 60-70 ml of water at 70-80 °C, and whisk briskly until the surface is covered in fine foam. Never use boiling water — it scalds the powder and turns it bitter.
The ratios
- Usucha (thin matcha, the everyday bowl): 1-2 g matcha to 60-70 ml water. Light, frothy, drinkable on its own.
- Koicha (thick matcha): 4 g matcha to about 30 ml water. Syrupy and intense; use ceremonial grade only.
- Matcha latte: 2 g matcha whisked with 60 ml water first, then topped with 180-240 ml of steamed milk.
- Iced matcha: 2 g matcha, 60 ml room-temperature water whisked smooth, poured over ice and topped with cold milk or water.
- Water temperature: 70-80 °C. If you have no thermometer, boil then wait about 5 minutes, or add a splash of cold water to boiled water.
Step by step
- Sift the matcha through a small fine-mesh strainer into your bowl or cup. This single step prevents almost all clumping.
- Warm the bowl with hot water and dry it, so the matcha does not cool too fast.
- Add a small splash of the hot water and work it into a smooth paste first — clumps break up far more easily in a little water than a lot.
- Add the rest of the water at 70-80 °C.
- Whisk briskly in a W or zigzag motion for 15-20 seconds, keeping the whisk near the surface, until a fine even foam forms.
- Drink it within a minute or two, while the foam is still there and the powder is still in suspension.
Bamboo whisk or electric frother?
- A bamboo chasen is traditional and makes the finest foam, but it needs soaking before use, careful rinsing after and replacing as the tines break.
- An electric frother or mini whisk produces a smooth, lump-free bowl in about 10 seconds and cleans under the tap. For a daily cup, it is the practical choice.
- A jar with a tight lid works in a pinch: shake the matcha with a little water before adding the rest.
- A spoon does not work. Matcha does not dissolve — it is a suspension, and it needs agitation to stay suspended.
Why matcha tastes bitter
- Water that is too hot is the most common cause. Anything near boiling scorches the fine powder.
- Too much powder for the water volume makes it astringent rather than sweet.
- Culinary grade is coarser and more bitter by design — it is made to stand up to milk and sugar. Use ceremonial grade for drinking straight.
- Old or badly stored matcha turns dull and bitter. Keep it sealed, cold and away from light, and use it within a couple of months of opening.
Storing matcha
- Airtight tin or the original sealed pouch, pressed flat to remove air.
- Refrigerate once opened, but let the tin come to room temperature before opening it so condensation does not form inside.
- Bright green means fresh; yellow-brown or khaki means oxidised and it will taste flat.
Gocha FrothMaster Wireless Milk Frother
View the product1-2 g, which is about half to one level teaspoon, for 60-70 ml of water. Use 2 g for a matcha latte.
70-80 °C. Boiling water scorches the powder and makes it bitter — boil, then wait about five minutes.
Yes. An electric milk frother or mini whisk makes a lump-free, frothy bowl in about ten seconds. A sealed jar shaken hard also works.
Because it was not sifted, or all the water went in at once. Sift the powder, then make a paste with a small splash of water before adding the rest.
It is drinkable but noticeably more bitter, as it is made for baking and lattes. Use ceremonial grade if you drink matcha straight.