Matcha Latte
with milk · hot or iced
Matcha2.0 g
Water60 ml at 80 °C
Milk180 ml at 60 °C
Ratio1 : 3 shot to milk
Motionwhisk, then pour
House PourIse Midori
Method
- Sift 2 g and whisk with 60 ml at 80 °C into a smooth, lump-free shot.
- Warm 180 ml of milk to 60 °C. Hotter than that scorches the sweetness away.
- Pour the milk in one slow stream. Over ice, reverse it — shot last, for the layer.
- Taste before sweetening. Good matcha rarely needs it.