Matcha Lattes

Lately I’ve been making a lot of matcha lattes. Here’s the recipe I’ve settled on.

• I heat 8oz (1 cup) of water to 180°F in my beloved OXO adjustable-temperature kettle. Some snobs prefer to use distilled water, but I’m not precious about water quality; San Francisco’s tap water is soft enough for my palate.
• I measure out the matcha powder into a bowl. The matcha I use suggests 5g (or 1tsp) for 8oz water; since I add 4oz of milk, I typically go with a rounded teaspoon of matcha. I used to measure out exactly 7.5g matcha on a kitchen scale, but the taste wasn’t noticeably different.
• I whisk the matcha for twenty seconds with a bamboo chasen. The best technique is to whisk back-and-forth in a W shape instead of a circle. You really do need to use a chasen — I’ve tried using a standard whisk or a fork or even a milk frother, and none of them can break up the clumps of matcha enough. I found mine at a Japanese grocery store, but most tea shops sell them as well. You should store the chasen on the countertop, either upside down or on a whisk stand, to maintain its shape. Also, you should replace it every year, since bacteria will accumulate in the tips even with regular cleanings.
• After pouring the whisked matcha into a cup, I add 1/2oz of 2:1 simple syrup (so 2 tsp sugar). I always keep a 12oz squeeze bottle of simple syrup in the fridge and measure it out with a cocktail jigger. I usually keep flavored simple syrups as well, so I can add a mint or ginger flavor to the matcha.
• While preparing everything above, I heat 4oz (1/2 cup) of milk in a saucier on the stovetop. Just as it starts to steam, I froth it for about 5 seconds with a handheld milk frother. Then I pour the frothed milk over the matcha.