An innovative East-meets-West creation combining perfectly extracted espresso with ceremonial-grade matcha in a layered presentation. This advanced technique showcases precise temperature control and timing to preserve both the coffee’s crema and matcha’s delicate umami notes, finished with expertly textured milk foam.
MethodEspresso
Prep time7
Coffee18g
Water36ml
Grind sizeFine
Water temp200°F
Instructions
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1
<h2>Matcha Preparation (prepare first)</h2> <ol><li>Sift 2g ceremonial matcha through fine mesh to eliminate clumps</li><li>Heat water to exactly 175°F (not boiling to preserve delicate flavors)</li><li>Add small amount of hot water to matcha powder</li><li>Whisk vigorously with bamboo chasen in 'M' pattern until frothy</li><li>Gradually add remaining water while whisking</li><li>Add simple syrup and whisk until smooth</li></ol> <h2>Espresso Extraction</h2> <ol><li>Grind beans to fine consistency for 18g dose</li><li>Level and tamp grounds with 30lbs pressure</li><li>Extract double shot in 25-28 seconds for 36ml yield</li><li>Ensure rich golden crema formation</li></ol> <h2>Milk Texturing & Assembly</h2> <ol><li>Steam milk to 140°F creating silky microfoam</li><li>Pour prepared matcha into bottom of cup</li><li>Slowly pour espresso over back of spoon to create layer</li><li>Gently pour steamed milk to blend layers partially</li><li>Create latte art incorporating both colors</li><li>Dust lightly with matcha powder using fine sifter</li></ol>