How to Make the Perfect Matcha Latte: Balance, Foam, and Flavor

While traditional matcha evokes stillness and ceremony, the matcha latte has become a global favorite — a fusion of heritage and comfort. Yet, behind its simplicity lies a delicate balance.

Start with the right matcha: choose a latte-grade or premium ceremonial powder with rich umami but low bitterness. Sift one teaspoon (2g) of matcha to avoid clumps.

Whisk it first with a small amount of hot water (not boiling — around 80°C / 175°F). Use a bamboo whisk to create a smooth, creamy paste. This ensures even mixing before adding milk.

Now comes the milk. Oat milk and almond milk highlight matcha’s sweetness, while cow’s milk deepens its creaminess. Steam your milk until it’s warm and slightly frothy — not scalding.

Pour the milk gently into your matcha base, holding the foam back with a spoon, then top with a thin layer of microfoam. Optional: sprinkle a pinch of matcha on top for aroma and aesthetics.

This simple ritual — green, fragrant, smooth — is where tradition meets comfort. Every sip connects centuries of craftsmanship to your daily life.