how to prepare matcha
We make matcha a little differently than the traditional way matcha is prepared in Japan.
The traditional method is slow and steeped in tradition. It's great for not only enjoying matcha itself, but spending time with loved ones, slowing down, and appreciating the moment.
The method below, however, was created with the usual American mindset of “oh fuck, I’m 15 minutes late for work”.
Heat some water.
We recommend heating the water, somewhere around 176 degrees.
If you have a kettle that doesn't heat to a specific temperatures, boil water, and then let it cool for 2-3 minutes.
Sift your matcha.
We recommend 2 grams of matcha powder. Sifting your matcha helps avoid clumps in your drink. Unless you’re into that kind of thing, you weirdo.
Just add water.
Here it is. Here's the step that makes us different from a majority of cafes in the U.S. Add water. Not milk, just water.
If you want something strong - like an espresso - add 1 oz of water.
If you want something more like an americano, add 4-6 oz of water.
Whisk.
Whether you're using a traditional bamboo whisk, or an electric whisk, you'll want to mix things up for at least 15 seconds. Start from the bottom of the cup and work your way up to build a nice layer of foam on top.
When using an electric whisk,be sure to leave ample space in the mug to prevent the matcha from overflowing once you start whisking.
Go forth and conquer.
Enjoy the energy boost without the afternoon crash.
Matcha made with water has a bold kick, kinda like black coffee for the soul. New to matcha? A splash of milk smooths it out.
BUT If it's mostly milk, it ain't matcha.