Matcha Lattes: How to Get That Café Taste at Home

There's something special about a café matcha latte, smooth, creamy and beautifully green. The good news? You can make one just as good at home with SHIN Matcha, and save a fortune doing it. Here are the barista secrets.

Secret 1: Always sift and dissolve first

Cafés never skip this. Sift your SHIN Matcha, then whisk or froth it with a small splash of warm water into a smooth, lump-free paste before adding milk. This is the single biggest step to that silky café texture.

Secret 2: Use quality matcha

A café latte tastes good because of good matcha. Lower grades taste bitter and dull once milk and ice are added. SHIN's smooth, first-harvest matcha holds its flavour beautifully in a latte.

Secret 3: Choose the right milk

Oat milk is the barista favourite for matcha, its natural creaminess and subtle sweetness pair perfectly. Frothing your milk adds that luxurious café mouthfeel.

Secret 4: Mind your temperature

For a hot latte, warm your milk but don't boil it, and keep your matcha water off the boil to avoid bitterness. For iced, build over plenty of ice for that crisp, refreshing finish.

Secret 5: Sweeten smartly (if at all)

Because SHIN is naturally sweet, you may need little or no sweetener. If you like it sweeter, a touch of honey, vanilla or maple keeps it natural.

The layered look

For that Instagram-worthy effect, pour your milk over ice first, then gently add the matcha on top. Stir before drinking.

The takeaway

With the right matcha and a few simple tricks, your kitchen becomes your favourite café. SHIN makes the latte, you keep the savings.