Matcha Coffee Recipe
Make Matcha Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Matcha base
Coffee
Milk & sweetener (optional)
Garnish (optional)
Method
Matcha base
- 1
Sift and whisk
Sift 2 tsp matcha powder into a small bowl or matcha chawan to remove clumps. Pour 60 ml of hot water (about 80°C / 175°F) over the powder. Using a bamboo whisk (chasen) or small frothing whisk, whisk briskly in an M or W motion until the mixture is frothy and smooth, about 15–30 seconds.
Coffee
- 2
Brew
Prepare 60 ml of freshly brewed espresso or very strong brewed coffee. Use a moka pot, espresso machine, or concentrate brewed quickly to reach the desired intensity. Pour the coffee into your serving cup or glass immediately to keep it hot.
Milk & assembly
- 3
Heat and froth milk
Heat 120 ml milk to about 60–65°C (140–150°F). If you prefer iced, skip heating and use cold milk with ice. Froth the milk using a milk frother, steam wand, or whisk until slightly foamy.
- 4
Sweeten (optional)
Stir 1 tsp simple syrup (or other sweetener to taste) into the hot coffee or milk, depending on preference, to dissolve it evenly.
- 5
Combine
Pour the whisked matcha into the cup with the coffee. Give it a gentle stir to create a marbled, combined beverage. Slowly add the frothed milk on top, holding back foam with a spoon and then spooning foam over if desired.
- 6
Garnish
Dust a light pinch (about 1/4 tsp) of matcha powder over the top for aroma and presentation, if desired.