This delightful beverage merges the ancient, earthy traditions of Japanese matcha with the creamy, indulgent texture of an Italian cappuccino. We’ll teach you the barista’s method for creating a perfectly layered, smooth, and energizing drink.
Class 1: Understanding Your Ingredients
At Kenya Coffee School, we believe a great drink starts with great ingredients.
- Matcha (The Star):
· Quality is Key: Do not use culinary-grade matcha. You need ceremonial-grade matcha for its vibrant green color, smooth flavor, and natural sweetness. It should smell fresh, not stale or bitter.
· Kenyan Insight: Just as we prize our AA coffee beans for their specific origin and quality, seek out matcha from reputable regions in Japan like Uji, Nishio, or Kagoshima. - Milk (The Canvas):
· Whole Milk: Creates the creamiest, richest microfoam and best texture.
· Barista-Grade Plant-Based Milks: Oat milk is the champion here for its natural sweetness and superb frothing capability. Soy or almond milk (unsweetened) also work well. - Sweetener (The Balance):
· Simple syrup, honey, maple syrup, or agave nectar integrate best. Granulated sugar doesn’t always dissolve fully in the cold matcha. - Ice: Use fresh, clean ice cubes made from filtered water.
Class 2: Essential Equipment
You don’t need a full espresso machine, but a few tools are non-negotiable.
· Matcha Whisk (Chasen): The traditional bamboo whisk is designed to create a lump-free, frothy matcha base. Alternative: A small, powerful electric milk frother.
· Matcha Bowl (Chawan) or Small Bowl: Wide and deep enough for whisking.
· Fine-Mesh Sieve: To sift your matcha and avoid clumps.
· A Strong Glass (12-16 oz): To showcase the beautiful layers.
· Jigger or Measuring Spoons: For precision.
· Milk Frother: A handheld electric frother, a French press, or a steam wand if you have one.
Class 3: The Barista Method – Step-by-Step Recipe
Yield: 1 Grand Te`puccino (16 oz)
Ingredients:
· 1½ tsp (about 2-3 grams) High-Quality Ceremonial Matcha
· 2 oz (60 ml) Hot Water (just under boiling, ~80°C/175°F)
· 1-2 tbsp Sweetener of choice (adjust to taste)
· 1 cup (8 oz / 240 ml) Milk of choice
· Ice Cubes
Procedure:
Step 1: Prepare the Matcha Base (Koicha Style)
· Sift your matcha powder through the fine-mesh sieve into your matcha bowl. This is the most crucial step for a smooth texture.
· Add the 2 oz of hot water.
· Using your chasen (whisk), whisk vigorously in a quick “M” or “W” motion until the matcha is fully dissolved and a light froth with tiny bubbles forms on the surface. This concentrated, smooth paste is the foundation.
· Whisk in your chosen sweetener until fully dissolved.
Step 2: Build the Drink in the Glass
· Fill your tall glass to the top with ice cubes.
· Pour the frothed milk over the ice, leaving about 1-1.5 inches of space at the top. If you frothed your milk, pour the liquid milk in first, then spoon the dense foam on top.
Step 3: The Final Layer
· Slowly and gently pour your sweetened, concentrated matcha base over the top of the milk foam.
· Watch the magic: The dense matcha will sink through the foam and milk, creating a beautiful gradient of green, white, and light green.
Step 4: Serve with Pride
· Serve immediately with a straw and encourage your guest to stir the drink to integrate the layers of flavor, just as we do with our signature Kenyan coffee creations.
Master Class: Advanced Techniques & Variations
- For a Hot Matcha Te`puccino:
· Skip the ice. Warm your glass.
· Steam your milk to 65°C (150°F) with a steam wand, creating a velvety microfoam.
· Pour the matcha base into the warm glass. Slowly top with the steamed milk, then spoon the foam on top. You can even practice latte art with the foam! - Flavor Infusions (The Kenyan Twist):
· Ginger & Honey: Add a small piece of grated fresh ginger to the matcha while whisking, and use honey as your sweetener.
· Coconut Vanilla: Use coconut milk and add a few drops of vanilla extract to the matcha base.
· Spiced Chai Matcha: Add a pinch of chai spice (cinnamon, cardamom, clove) to the matcha powder before whisking. - The Perfect Froth:
· With a French Press: Heat your milk, pour it into the French press, and pump the plunger up and down vigorously for 20-30 seconds until the volume doubles and the foam is smooth.
· With a Jar: Add warm milk to a sealed jar and shake intensely for 45-60 seconds.
Graduation Notes:
· Clumping is the Enemy: Always sift your matcha.
· Water Temperature Matters: Boiling water will burn the matcha, making it bitter.
· Taste as You Go: The beauty of this drink is its balance. Adjust the sweetness and matcha intensity to your personal preference.
Congratulations! You have now graduated from the Kenya Coffee School’s Matcha Te`puccino program. You are equipped to create a sophisticated, delicious beverage that honors the craft of both tea and coffee.
Enjoy your creation, and may your day be filled with vibrant energy!