How to make the best matcha ever! 🍃✨️
Ever wondered how to remake the matcha you tried once and probably can't forget?
How good a matcha is depends mostly on the matcha powder and type of milk, rather than the person making the matcha. This means that you can probably make an even better matcha with ease!
When it comes to getting the matcha powder, I recommend getting matcha from the first and second harvest. Do take some time to look at the matcha notes, like coffee, matcha from different regions and cultivars taste different!
Choosing a good quality matcha with your preferred notes is the first step to achieving the best matcha latte!
When it comes to choosing the right milk, many cafes use Farm Fresh milk, and when it comes to oat milk, my personal favourite is Moma, but an affordable alternative is Oatside!
Hopefully with this you guys can recreate the matcha of your dreams as well!
If you've ever tried making matcha at home, you know it can be tricky to get that smooth, vibrant taste you enjoy at a cafe. What I've learned through trial and error is that selecting the right matcha powder and milk is the secret to making a truly outstanding cup. Starting with matcha powder, I highly recommend sourcing it from the first or second harvest—these have a richer, more delicate flavor profile that can transform your drink. It's similar to how coffee aficionados prefer beans from specific harvests or regions to capture unique taste notes. Don't hesitate to sift your matcha before whisking; this step helps prevent clumps and ensures a silky texture. Water temperature also plays a crucial role. Around 80°C is ideal to preserve matcha's natural sweetness and avoid bitterness. Use a bamboo whisk to blend the powder with a small amount of water into a smooth paste before adding the rest of the hot water—this technique makes a big difference in consistency. Milk choice affects your latte's creaminess and flavor balance. Many cafes use Farm Fresh milk, which offers a fresh, mild taste. For those who prefer plant-based options, oat milk brands like Moma or Oatside are excellent for their naturally sweet and smooth qualities that complement matcha beautifully. Sweeteners are optional but can enhance the matcha experience if you prefer a touch of sweetness. Simple syrup or a modest amount of honey can be stirred in after whisking—start small and adjust to your taste. One of my favorite tips is to prepare your matcha over ice to make a refreshing iced latte that's perfect for warmer days. The golden ratio I follow is 4g matcha powder, 40ml hot water, 100ml milk, and about 3g sweetener if desired. Adjust proportions to suit your taste and enjoy a cafe-level matcha at a fraction of the cost. With some practice and quality ingredients, you can easily create matcha drinks that rival your favorite cafes. Plus, crafting your own matcha means you can experiment with flavors, sweetness, and milk types to find your personal favorite combination. Give it a try and share your own matcha-making stories with fellow enthusiasts!
