How to Make Matcha at Home: Classic Matcha and Iced Matcha Latte
Share
Making matcha at home is easier than it looks. With good-quality matcha, 80°C water and a simple whisking method, you can create smooth, vibrant matcha in just a few minutes.
For the best flavour, we recommend using 2g of matcha per serving. Sift it first, mix it into a smooth paste with a small splash of 80°C water, then whisk with another 30–40ml of water until lightly frothy. Enjoy it as classic matcha, pour it over milk and ice for an iced matcha latte, or use it in smoothies, desserts and café-style creations at home.
What You’ll Need
- 2g ceremonial-grade matcha powder
- 80°C water
- Bamboo whisk, also known as a chasen
- Matcha bowl or small mixing bowl
- Fine mesh sifter
- Milk and ice, if making an iced matcha latte
Step 1: Sift 2g of Matcha
Sift 2g of matcha powder into your bowl. This helps remove natural clumps and gives your matcha a smoother, cleaner texture.
Skipping this step can make your drink harder to whisk and may leave small lumps in the cup.
Step 2: Add a Splash of 80°C Water
Avoid boiling water, as it can make matcha taste bitter. Use water at around 80°C.
Add a small splash of water to the sifted matcha and mix it into a smooth paste first. This helps the matcha blend evenly and creates a smoother finish, especially for lattes.
Step 3: Add 30–40ml More Water
Once you have a smooth paste, add another 30–40ml of 80°C water.
This creates a concentrated matcha base that is rich enough for both classic matcha and matcha lattes.
Step 4: Whisk in a Quick W Motion
Use a bamboo whisk to whisk quickly in a “W” motion for around 15–20 seconds, until the matcha looks smooth with a light layer of foam on top.
Try not to press the whisk too hard against the bottom of the bowl. Keep the movement light and quick.
Step 5: Enjoy It Your Way
For classic matcha, enjoy it immediately after whisking while it is fresh and aromatic.
For an iced matcha latte, fill a glass with ice and your favourite milk, then pour the whisked matcha slowly over the top.
You can also use the matcha base for smoothies, desserts, baking or your own café-style creations at home.
Common Matcha Mistakes to Avoid
- Using boiling water
- Skipping the sifting step
- Adding too much water at the start
- Stirring with a spoon instead of whisking
- Using matcha that has been stored near heat, light or moisture
How to Store Matcha
To keep your matcha fresh, vibrant and full of flavour:
- Keep the container tightly sealed
- Store in a cool, dry place
- Keep away from direct sunlight, heat and moisture
- Use regularly after opening for the best colour and taste
FAQs
How much matcha should I use per cup?
We recommend using 2g of matcha per serving for the best flavour, colour and creaminess. You can use slightly less for a lighter drink or slightly more for a stronger matcha taste.
What temperature should the water be for matcha?
Use water at around 80°C. Boiling water can make matcha taste bitter and reduce its smooth, mellow flavour.
Do I need to sift matcha?
Yes, sifting helps remove natural clumps and makes your matcha smoother and easier to whisk. It is especially helpful when making matcha lattes.
Can I make matcha without a bamboo whisk?
A bamboo whisk gives the best texture and light foam, but you can also use a handheld milk frother or shaker if needed. For the smoothest result, always sift the matcha first.
Can I use ceremonial matcha for lattes?
Yes. Ceremonial-grade matcha can be used for classic matcha, iced matcha lattes, smoothies and desserts. It gives a smoother taste, vibrant colour and cleaner finish.
Final Thoughts
The perfect matcha starts with small details: sift the powder, use 80°C water, make a smooth paste, then whisk until lightly frothy.
Once you know the method, you can make matcha that looks better, tastes better and feels better at home, from your morning iced latte to your quiet afternoon cup.