The perfect matcha begins with technique. That vibrant green foam on top of your matcha isn't merely for Instagram, it transforms the entire experience. The foam creates texture, depth, and a delicate, creamy mouthfeel that elevates each sip.
Mastering this technique takes plenty of patience and practice, and can separate a mediocre matcha from an exceptional one. Here are our top tips to getting the best microfoam on your matcha, ever time.
Measure your matcha
For a smooth and creamy usucha, you'll want to use 2g of matcha powder, and 60ml of water. Changing the amount of matcha or water used can result in diluted matcha, which won't produce a nice foam.
Don't skip the sifting
Sifting your matcha will break down any large clumps, allowing it to suspend better in the warm water and produce a beautifully smooth foam.
Practice your whisking
Whisking with a chasen can take a bit of practice to get right, so try whisking a bowl of water to get your technique right. Remember not to scrape the bottom of the bowl as you whisk, as that can damage the delicate bamboo.
Whisk in two parts
When whisking, whisk quickly and briskly for 10-15 seconds to build up foam. Then, whisk just the foam layer very slowly with the tips of the chasen, to break up larger bubbles and produce a smoother, more delicate foam.
Avoid over-whisking
We recommend whisking no more than 60 seconds overall. The longer you whisk, the more bitterness you'll extract from the matcha, so be ready to drink your matcha straight away or pour it into your beverage of choice.
