MiMA Matcha

How to Make a Matcha Latte

How to Make a Matcha Latte Without Bitterness

Preparing a matcha latte is simple if you follow a few basic steps.
Most mistakes happen because of low-quality matcha powder, overly hot water, or incorrect mixing technique.

Below is a clear method that consistently gives good results.

1. Use ceremonial matcha

For lattes, choose ceremonial grade matcha because it’s finely stone-milled, vibrant in colour, and naturally smooth in flavour.
Culinary matcha is more bitter and doesn’t foam well, so it’s not ideal for lattes.

2. Temperature: 70–80 °C

Boiling water “burns” matcha and creates bitterness.
The ideal water temperature is 70–80 °C.

If you don’t have a thermometer:
→ boil the water, then let it cool for 3–5 minutes.

3. Mix the matcha with a small amount of water first

This is the most important step for flavour and texture.

  • sift ½ teaspoon of matcha through a small sieve

  • add about 0.3 dl of water (or 2–3 tablespoons)

  • whisk vigorously (chasen or small electric frother) until a smooth, glossy foam forms and all clumps disappear

If you skip the sifting step, small clumps almost always remain.

4. Milk

Good milk is essential for a good matcha latte.
It should be flavourful, not too watery, and able to foam well.

Recommended options:

  • Alpro Barista Oat

  • Alpro Barista Coconut

  • DM Barista Oat (affordable, thick, and good in flavour)

Heat the milk to 55–65 °C.
This creates stable foam and a neutral, balanced taste.

5. Sweetener (optional)

Many plant milks are already slightly sweet, so sweetener is often unnecessary.

If you prefer a rounder flavour, use:

  • maple syrup

  • honey

  • caramel syrup (minimal amount)

A small amount is enough.

6. Faster method (if you’re in a hurry)

If you have a milk frother at home:

  1. Turn on the frother.

  2. When the milk begins to foam, sift the matcha directly into the frother.

  3. When it finishes, simply pour into a cup.

This method works surprisingly well if the matcha is high quality.

Summary

A matcha latte without bitterness requires three things:

  • ceremonial matcha

  • the right temperature

  • proper mixing with a small amount of water before adding milk

Once you master these steps, the preparation is simple and consistently reliable.