Making Matcha At Home With Marissa
As a barista, people love asking what my go-to drink is. And I hate to disappoint the coffee purists, but… I’m actually more of a tea girl™ through and through.
Don’t get me wrong, I’ll never turn down a warm cup of joe or a lovely seasonal latte. But when push comes to shove? I’m reaching for tea.
And I don’t mean just one kind. My tea rotation is ~diverse~: a crisp iced black tea, a cozy London Fog, and (my very favorite) a matcha latte. I’ve loved matcha since my teenage years. Although back then, it was basically just green-colored sweet milk (we all start somewhere). Thankfully, my palate has grown up a bit.
It wasn’t until I started making matcha at home that I realized just how fun it can be. Truly, matcha prep has some ritual energy to it. It’s a little meditative, a little scientific, and a lot more approachable than it looks. Now it’s a daily moment I genuinely look forward to… and go to sleep thinking about!
If you’re even a little matcha-curious, this is your sign to try it at home.
First, you’ll need a few tools:
Bamboo whisk
Whisking bowl
Sifter
Kettle
Matcha
Scale
I’m personally very loyal to Rishi’s matcha gear. Their bowls and bamboo whisks are durable, sleek, and just feel good to use. As for matcha itself, I’ve gone through many, and I keep coming back to the Rishi Teahouse Matcha and Spirit Tea’s Kodemari Matcha. I love a matcha with almond-y notes, and both of these deliver.
Okay, now let’s make some matcha.
Start by filling your kettle with purified water and setting it to 165°F. (For reference, coffee usually brews around 210°F. Matcha is a little more delicate, a little more “handle with care.”)
While your water heats, it’s time to give your bamboo whisk a spa moment. Place it in a cup of warm water and let it soak. Think: tiny wooden jacuzzi. This step softens the prongs so they don’t snap, and helps them bloom into that perfect whisking shape. Relaxed whisk means better foam.
While your whisk is living its best life, prep your matcha. Set your bowl on a scale and place your sifter on top. Matcha is very much a “choose your own adventure” situation when it comes to ratios, but my go-to is 1:10—1 gram of matcha to 10 grams of water. I usually do 3 grams of matcha and 30 grams of water.
Sift your matcha into the bowl (a non-negotiable step, it keeps things smooth and lump-free), then add your warm water.
Now for the fun part: whisking. And here’s the key, this is not cake batter. No aggressive circles. Instead, use a quick, light “W” motion, almost like you’re sketching zigzags in the bowl. Keep your wrist loose, don’t scrape the bottom, and after about 30 seconds, you should start to see the matcha become foamy.
Once it looks good to you, you’re done!
From here, I usually grab a favorite glass, fill it with ice, pour in about a cup of milk, and top it with my freshly whisked matcha. You can keep it classic or add a little sweetness. Honey and vanilla syrup are my personal favorites. (And if you’ve tried our Bourbon Vanilla syrup… you already know.)
Making matcha at home has become one of my favorite daily rituals. It’s fun, a little fanciful, and perfect for days when you’re staying in but still want something special.
So, light a candle, grab your whisk, and get dramatic with it. Life is way too short for boring drinks.
Marissa Cummings
On staff at our Libertyville café, Marissa loves befriending customers and making the perfect cup of coffee. When not behind the bar, she is usually exploring new coffee shops, curled up with a good mystery book and a warm miel in hand.