Let's start with the basics. I'd like to introduce you to the Matcha Studio golden ratio for crafting the perfect matcha latte.
This is the matcha latte I make for friends when I'm trying to introduce them to matcha for the first time. There's something special about sharing a perfectly balanced cup, it's often the moment when someone goes from curious to completely hooked.
I remember the first time I made matcha for a friend who'd never tried it before. She was hesitant, worried it might taste too bitter or earthy. But when she took that first sip of a properly whisked latte, her face lit up. She could taste the subtle sweetness, the creaminess of the milk, and the smooth, almost buttery undertones of quality matcha. That's when I realised this recipe wasn't just about technique—it was about creating a moment of discovery.
Over the years, I've refined this golden ratio through countless cups shared with friends, family, and fellow matcha enthusiasts. It's designed to be approachable for beginners while still honouring the traditional methods I learned during my time in Japan. The balance is key: enough matcha to let its character shine through, but not so much that it overwhelms the palate. The milk acts as a gentle companion, not a mask.
Whether someone's a complete newcomer or they've had matcha before and want to try making it at home, this recipe is my go-to. It's forgiving enough for first attempts, yet precise enough to deliver consistently delicious results. Most importantly, it's the recipe that's turned sceptics into matcha lovers.
What You'll Need
- A matcha bowl or small cup for whisking
- A traditional bamboo whisk or milk frothier
- Your choice of milk
- A kitchen scale
- A cup no larger than 400ml (this keeps the ratio of matcha to milk just right)
When you're learning to make matcha, remember that taste is personal. Use these guidelines as your starting point, then adjust to suit your palate.
Getting the Milk Right
For an iced matcha latte, I fill my cup (usually 350–400ml) about three-quarters full with ice, then top it with milk to cover. This keeps things balanced and refreshing.
For a hot matcha latte, I'd recommend a smaller cup, around 300ml, with about 200ml of hot milk. This is important because hot milk has its own flavour, and too much can mask the delicate matcha undertones.
Measuring and Whisking Your Powder
Aim for about 2–3g of matcha powder. I recommend weighing it on a scale first so you know how many scoops equal your target amount.
Water temperature matters. Ideally, you want around 80°C, hot enough to fully incorporate the powder, but not so hot that it damages it. If you don't have a temperature-controlled kettle, let freshly boiled water cool for 5–10 minutes. That usually does the trick.
Add water slowly, about 10ml at a time, until you've reached roughly 100ml total. I prefer the paste method, whisking the powder with just a little water first to create a smooth paste before adding the rest. This technique, which I picked up during a trip to Japan, means you can skip sieving altogether.
If you're using a bamboo whisk, try a gentle W-shaped whisking motion rather than circular stirring. This helps the powder blend with the water; circular motions tend to just move the water around.
Once your matcha is smooth and frothy, pour it directly over your milk and enjoy.
For more tips and videos on making matcha lattes, follow us on social media: @matchastudio_uk
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