Combining Matcha and Coffee: A Latte Guide

Quick answer

• Start with good quality matcha powder.
• Brew your coffee strong, like espresso or a strong pour-over.
• Steam your milk to a nice microfoam.
• Whisk the matcha with a little hot water first.
• Combine the coffee, matcha, and milk.
• Sweeten to your taste.
• Enjoy your unique brew.

Who this is for

• Coffee lovers looking to shake things up.
• Matcha enthusiasts curious about a caffeine kick.
• Anyone who likes a creamy, layered drink.

What to check first

Brewer type and filter type

This is your coffee base. Are you using an espresso machine? A French press? A drip maker? Each will give a different coffee flavor profile. Espresso is classic for lattes. A strong pour-over works too. Filter type matters for clarity. Paper filters catch more oils, metal filters let them through. For this kind of drink, you want a clean coffee flavor to let the matcha shine.

Water quality and temperature

Bad water makes bad coffee, and bad matcha. Use filtered water if your tap water is iffy. For matcha, you want hot, but not boiling, water. Think around 175°F. Too hot and it gets bitter. For coffee, follow your brewer’s recommendations. Espresso needs specific temps, drip brewers are usually around 195-205°F.

Grind size and coffee freshness

Freshly roasted beans, ground right before brewing, are key. For espresso, you need a fine grind. For a pour-over or French press, a medium to coarse grind is better. Stale coffee just tastes flat, and that’s not what we’re going for here.

Coffee-to-water ratio

This determines the strength of your coffee. For an espresso shot, it’s usually a 1:2 ratio (e.g., 18g coffee to 36g water). For a pour-over, you might use a 1:15 to 1:17 ratio. You want a strong coffee flavor that can stand up to the matcha and milk. Don’t dilute your coffee too much.

Cleanliness/descale status

Seriously, clean your gear. Old coffee oils and milk residue can mess up the taste of anything you make. If you have a drip machine, descale it regularly. For espresso machines, backflushing is your friend. A clean setup means clean flavors.

Step-by-step (brew workflow)

1. Prepare your coffee.

• What to do: Brew a concentrated shot of espresso or a strong pour-over. Aim for about 2-3 oz of coffee.
• What “good” looks like: A rich, aromatic coffee liquid. If espresso, it should have a nice crema.
• Common mistake: Using weak, watery coffee. Avoid this by using the right grind and ratio for your method.

2. Heat your milk.

• What to do: Steam about 6-8 oz of your milk of choice (dairy or non-dairy) until it’s hot and has a nice microfoam.
• What “good” looks like: Silky, smooth milk with tiny bubbles, like wet paint.
• Common mistake: Overheating the milk, making it scalded and bubbly. Stop before it gets too hot or frothy.

3. Prepare the matcha.

• What to do: Sift about 1-2 teaspoons of matcha powder into a small bowl. Add 1-2 oz of hot water (around 175°F). Whisk vigorously with a bamboo whisk (chasen) or a small regular whisk until smooth and frothy.
• What “good” looks like: A vibrant green, smooth paste with no clumps. A light froth on top is a bonus.
• Common mistake: Not sifting the matcha, leading to clumps. Or using boiling water, which makes it bitter.

For the smoothest matcha, a bamboo whisk (chasen) is ideal for breaking up clumps and creating a frothy texture. If you don’t have one, a small regular whisk can also work.

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4. Warm your serving glass.

• What to do: Pour some hot water into your serving glass and let it sit for a minute. Discard the water.
• What “good” looks like: A warm glass that helps keep your latte at the right temperature.
• Common mistake: Not warming the glass, leading to a lukewarm drink quickly.

5. Add sweetener (optional).

• What to do: If you like it sweet, add your preferred sweetener to the warm serving glass now. Honey, simple syrup, or agave work well.
• What “good” looks like: The sweetener is ready to dissolve easily.
• Common mistake: Adding sweetener later when it won’t dissolve as well in cold milk.

6. Pour in the matcha.

• What to do: Pour your prepared matcha mixture into the serving glass.
• What “good” looks like: A beautiful green liquid at the bottom of the glass.
• Common mistake: Not whisking the matcha well, so you end up with clumps in your drink.

7. Add the coffee.

• What to do: Carefully pour your strong coffee over the matcha. If using espresso, pour it gently.
• What “good” looks like: The coffee might layer on top or swirl into the matcha, creating a nice visual.
• Common mistake: Pouring too aggressively, which can mix everything too soon and muddy the flavors.

8. Add the milk.

• What to do: Gently pour the steamed milk into the glass. You can try to create latte art if you’re feeling fancy.
• What “good” looks like: A creamy, layered drink with distinct colors or a smooth, blended look, depending on how you poured.
• Common mistake: Pouring too fast, causing the milk to splash and mix everything up too quickly.

9. Stir (or don’t).

• What to do: You can stir the drink to combine all the flavors, or sip it layer by layer.
• What “good” looks like: A delicious, balanced beverage.
• Common mistake: Not stirring if you want a consistent flavor in every sip.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your matcha tastes bitter, then you likely used water that was too hot because high temperatures degrade matcha’s delicate compounds.
• If your coffee tastes weak, then you need to adjust your coffee-to-water ratio or grind size because a strong coffee base is crucial here.
• If your latte has a gritty texture, then you probably didn’t whisk your matcha well enough because sifting and vigorous whisking are key to a smooth matcha paste.
• If your milk is frothy with big bubbles, then you overheated it because the goal is microfoam, not stiff peaks.
• If the overall flavor is bland, then check your coffee freshness and quality because stale beans won’t contribute much.
• If you’re getting a metallic taste, then your water quality might be an issue because minerals or chemicals in tap water can affect flavor.
• If your drink separates quickly, then the milk might not have been steamed properly, or the coffee base was too hot because temperature differences and milk structure affect stability.
• If you want a sweeter drink, then add sweetener to the warm matcha or coffee mixture before adding the cold milk because it dissolves better.
• If you’re aiming for latte art, then you need good microfoam and a steady hand because it’s all about controlling the flow of textured milk.
• If your drink tastes like old coffee, then your brewing equipment needs a good cleaning because residual oils can ruin any fresh brew.
• If the color of your matcha is dull yellow-green, then it’s likely not a high-quality matcha because good matcha is vibrantly green.
• If the drink is too intense, then reduce the amount of matcha powder or use a less concentrated coffee base next time because balance is key.

FAQ

What kind of coffee should I use?

For a matcha latte with coffee, an espresso shot is ideal because its concentrated flavor holds up well. A strong pour-over or Aeropress brew also works great.

Can I use any milk?

Yes, you can use any milk you like – dairy, oat, almond, soy, or even coconut milk. Each will add a slightly different flavor and texture.

How much matcha powder should I use?

Start with 1 to 2 teaspoons of matcha powder per serving. You can adjust this based on your preference for matcha intensity.

Do I need special equipment?

A bamboo whisk (chasen) is traditional for matcha, but a small regular whisk or even a milk frother can work to get it smooth. A good coffee maker is a must, of course.

Why is my matcha clumpy?

This usually happens if you don’t sift the matcha powder before adding water or if you don’t whisk it thoroughly. Sifting is key!

Can I make this iced?

Absolutely. Brew your coffee and matcha, let them cool slightly, then combine them with cold milk and ice. It’s super refreshing.

What if I don’t like the coffee taste?

You can reduce the amount of coffee you use, or brew it less intensely. Alternatively, try a lighter roast coffee that might complement the matcha better.

Is this drink good for you?

Both coffee and matcha have antioxidants and caffeine. It’s a way to get a double dose of energy, but like any sweetened drink, moderation is wise.

How do I get the layers to look nice?

Pouring the liquids gently, one after another, with a bit of space between them, helps create distinct layers. Use a spoon to guide the pour if needed.

What this page does NOT cover (and where to go next)

• Specific brand recommendations for coffee beans or matcha powder.
• Detailed guides on advanced latte art techniques.
• Nutritional breakdowns of combined coffee and matcha drinks.
• Recipes for other coffee and tea combinations.
• Troubleshooting for specific coffee machine errors.
• History of matcha or coffee beverages.