Matcha Top Grade Espresso Shot Recipe
Top grade matcha with hot water
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Matcha Espresso Shot
Method
Matcha Espresso Shot
Preheat and sift (optional but recommended)
Pour the optional 30 ml of hot water into the serving cup, swirl to warm the cup, then discard the water. Place the matcha powder in a small fine mesh sieve held over a small bowl or directly into your mixing vessel. Sift the 2 tsp of matcha through the sieve to remove any lumps—this produces a smoother shot.
Measure and add water
Heat water to approximately 80°C (175°F). Measure 60 ml of the hot water and set aside. The lower temperature prevents bitterness and preserves aroma in top‑grade matcha.
Whisk to create an espresso shot
Add the sifted matcha to the warmed serving cup or a small bowl. Pour the 60 ml of hot water over the matcha. Using a bamboo chasen (preferred) or a small milk frothing whisk, whisk briskly in an M or W motion for about 20–30 seconds until the matcha is fully suspended, frothy with a fine layer of crema on top, and there are no visible clumps. If using a small frother, whisk until smooth and lightly frothy.
Taste and adjust
Taste the shot. Top‑grade matcha is intended to be enjoyed concentrated. If it is too strong, add small amounts of additional hot water (5–15 ml) to reach desired strength. Serve immediately.
Serve
Present the matcha espresso shot in the warmed cup. Drink as a concentrated, aromatic matcha 'shot'—sip slowly to appreciate the umami and vegetal notes.