How to Make a Matcha Latte: The Ultimate 5-Minute Barista Guide (2026)

To make a matcha latte, sift 1–2 tsp of ceremonial grade matcha into a bowl, add 2 oz of hot water (80^{\circ}C or 175^{\circ}F), and whisk in a "W" motion until frothy. Top with 6–8 oz of steamed milk or your favorite dairy-free alternative. Here’s a “step-by-step guide: 

1. Sift the Matcha: Place your sifter over a bowl and press the powder through with a spoon.

2. The "Slurry" Phase: Add a tiny splash of hot water first and mix into a paste to ensure zero clumps.

3. The "W" Whisk: Add the rest of your water (80🌡️C). Whisk vigorously in a "W" or "M" motion—not a circle—until a thick froth forms.

4. Heat the Milk: Steam or froth your milk until it reaches roughly 65^{\circ}C (150F).

5. Combine: Pour the frothy matcha into your mug, then slowly top with milk.

❌Troubleshooting & FAQs ❓

1. Why is my matcha latte bitter? (Explain water temperature and tea quality).

2. Can I make matcha without a whisk? (Mention the "Mason Jar Shake" or electric frother hacks).

3. What is the best milk for matcha? (Discuss Oat milk for creaminess vs. Almond milk for a nutty flavor).

The Problem/Solution Hook: "Tired of clumpy, bitter matcha? Most people use water that's too hot or skip the sifting step.