Dirty Matcha Latte
- Daniel
- Jun 9, 2024
- 2 min read
Updated: May 17
There’s something wonderfully surprising about discovering a new flavor combination that just clicks—like matcha and coffee in this Dirty Matcha Latte. It’s my new favorite pick-me-up, blending the earthy subtlety of matcha with the robust depth of freshly brewed coffee. If you’ve never thought these two could be partners in a cup, this recipe is ready to prove just how beautifully they can dance together.
The process involves a bit of artistry, from brewing the perfect cup of coffee with precision to whisking the matcha into a frothy, creamy delight. The final concoction is a layered beverage that's not only visually striking but also a delight to the taste buds.
I encourage you to give this Dirty Matcha Latte a try, especially if you're curious about combining different flavors or simply looking for a new morning ritual. It’s a fantastic way to shake up your usual coffee routine or to introduce a little variety into your afternoon slump.
The blend of caffeine from the coffee and the steady energy release from the matcha makes for a beverage that’s both invigorating and soothing. So, grab your whisk and your favorite mug, and prepare yourself for a sip of something truly special. This might just become your new go-to!
Ingredients:
(Serve 1)
Medium-Course Ground Coffee, 20g + More For Garnishing
Boiling Water, 200g + More
High Quality Culinary Grade Matcha Powder, 4g / 2 TSP + More For Garnishing
Warm Water, 100g
Whole Milk, For Frothing
Equipment:
V60 Coffee Brewer
Milk Frother
Matcha Brewing Kit - Chawan + Whisk
Directions:
Brew the V60 Coffee.
Place a paper filter into your V60 dripper.
Rinse the filter with boiling water to remove any paper taste.
Discard the rinse water.
Add ground coffee to the center of the filter and create a small well in the middle.
Pour 40g of boiling water over the grounds to bloom. Let it sit for 30 seconds.
After blooming, slowly pour the remaining 160g of boiling water in circles.
Gently swirl the dripper and allow the coffee to fully drip through.
Prepare the Matcha.
Warm your chawan (matcha bowl) with hot water.
Soak your matcha whisk in the water for 1 minute to soften the bristles.
Discard the water.
Add matcha powder and 90°C (195°F) warm water to the chawan.
Whisk gently in an “M” motion, gradually increasing speed until frothy.
Froth the Milk and Assemble.
Pour milk into a serving glass until it’s about ¼ full.
Use a milk frother to froth the milk until foamy.
Pour the frothed matcha into the glass.
Slowly pour in the brewed coffee.
Garnish with a sprinkle of matcha powder and ground coffee on top.
Cheers!
Cheers!
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