The Golden Matcha Ratio
12 oz Cup
A great matcha latte comes down to balance: enough matcha to taste rich and full, enough water to dissolve it properly, and just enough milk to make it creamy without watering it down.
This is the ratio we use at Aimi for a 12oz cup. It’s simple, easy to remember and consistent every time.
Step by step
1. Sift your matcha.
Sift 4g of matcha into your matcha bowl. This breaks up any clumps and is the first step to a silky cup.
2. Make the paste.
Pour in 13g of water at 70-75°C. Whisk in small circles (“o” motion) until you have a smooth, thick paste with no dry spots. This step dissolves the powder fully, so the flavour is rounded rather than gritty.
3. Loosen it.
Add another 27g of water and whisk in a zigzag “W” motion until the surface is covered in fine, creamy foam.
4. Build your cup.
Fill a 12oz cup with ice. Add 15g of maple syrup if you’d like it sweetened, then pour in 115g of milk.
5. Pour and enjoy.
Pour your whisked matcha over the milk and ice, watch it swirl, give it a stir and sip.
Common mistakes (and how to fix them)
It tastes bitter.
Your water may be too hot. Let it cool to 70-75°C and measure the matcha with a scale.
It’s clumpy.
Make sure you sift every time, and spend a little longer on the paste step.
It tastes weak.
Too much ice melting into the cup can dilute it. Use plenty of ice, serve it straight away and keep the milk to 115g.
It looks dull or brownish.
Check how your matcha is stored. Keep the tin sealed tightly in a cool, dry place away from sunlight.
There’s no foam.
Whisk faster with your wrist, not your arm, and keep the whisk moving across the bottom of the bowl in the “W” motion.