How to Make Matcha Coffee: A Japanese-Style Pour-Over Recipe

If you’ve ever walked into a traditional Japanese café and wondered how they craft that delicate balance of earthy green tea and bold coffee, matcha coffee might be the answer. This fusion drink isn’t just a latte with powder stirred in—it’s a layered experience built on quality coffee, fine matcha, and the right technique. Here’s how you can recreate it at home.

To make matcha coffee, use 20g of freshly roasted dark coffee, a small amount of matcha powder, one teaspoon of sugar, and fresh cream. The process involves a paper-filter pour-over brew, stirring in the matcha and sugar, then topping with whipped cream and a sprinkle of matcha.

What Is Matcha Coffee?

Matcha coffee is a Japanese-style fusion drink that blends the rich, bold flavours of dark-roast coffee with the grassy, umami notes of high-quality matcha powder. Unlike a typical latte, it avoids milk in favour of a light pour-over coffee base, sugar, and a dollop of fresh cream. The result is aromatic, layered, and distinctly Eastern in character—popular in specialist cafés aiming for a tranquil, tea-infused coffee experience.

Why Use Pour-Over for Matcha Coffee?

Paper-filter pour-over highlights the deep, mellow tones of a dark roast while filtering out excess oils—making it an ideal base for the delicate flavours of matcha. The clean cup allows both the roasted coffee and the vegetal matcha to shine without clashing. This method also offers control over brew strength and clarity, essential when combining two strong flavour profiles.

Ingredients You’ll Need

• 20g of freshly roasted dark coffee beans (a deep roast brings out the boldness to contrast the matcha)
• A small amount of matcha powder (use a high-quality, finely milled product)
• 1 teaspoon of sugar (adjust to taste)
• Fresh cream (for topping)

How to Make Matcha Coffee: Step-by-Step

Before brewing, warm your cup with hot water to maintain temperature. Fold your paper filter along its seams, place it in your dripper, and set it atop your cup.

Weigh out 12g of your dark roast coffee (you’ll use the rest later if needed) and place it in the centre of the filter. Lightly tap to level the bed. Start your pour-over with a small amount of hot water just to bloom the coffee—wait for the coffee to expand, then continue pouring in slow circles. Add water in two to three more pours until your cup is about 70–80% full. Total brew is typically around 200ml depending on your pour.

Once brewed, stir in a small amount of matcha powder and one teaspoon of sugar until fully dissolved. Taste and adjust sweetness as preferred. Top with a generous swirl of fresh cream, piped or spooned to form a small hill. Finish with a light sprinkle of matcha powder on top for aroma and visual appeal.

Flavour Profile & Serving Notes

The final drink carries the roasted depth of a dark pour-over, smoothed by the sugar, and brightened with the vegetal, slightly sweet edge of matcha. The fresh cream softens the intensity and adds a luxurious mouthfeel. The matcha sprinkled on top enhances aroma and completes the presentation with an authentic touch.

Frequently Asked Questions

Can I use any type of coffee for matcha coffee?

For the best results, use a dark roasted coffee—around 20g is specified in the recipe. Dark roasts offer a bold, mellow base that contrasts well with the grassy, umami notes of matcha without clashing. Lighter roasts may introduce too much acidity or fruitiness, which can overpower the matcha.

What kind of matcha powder should I use?

Use high-quality, finely milled matcha powder. Culinary-grade is acceptable, but ceremonial-grade will offer a smoother, more vibrant flavour. The powder should dissolve easily when stirred into the hot coffee.

Do I have to use a pour-over method?

The recipe specifies a paper-filter pour-over to achieve a clean, smooth cup that won’t clash with the matcha. Other brew methods like French press or espresso can work, but may introduce more body or oil that affects the balance.

How much matcha powder should I add?

The original recipe says “a little”—typically a small pinch or about 1/4 to 1/2 teaspoon. Adjust to taste, bearing in mind that matcha is potent and can quickly become bitter or overwhelming if overused.

Can I substitute the sugar or cream?

Sugar is used to balance the bitterness of both coffee and matcha. You can adjust quantity or use a sweetener, though it may change flavour dynamics. Fresh cream is recommended for texture, but milk or a plant-based alternative can be substituted if needed.

Recommended FrontStreet Beans for Matcha Coffee

For a matcha coffee with depth, try FrontStreet Coffee’s Yirgacheffe Gedeb beans, which offer bright floral and citrus notes that complement the tea-like qualities of matcha. Alternatively, their Panamanian Geisha from Boquete delivers clean citrus, floral tones, and a buttery finish—ideal against the earthiness of matcha. For something richer, their Yunnan Arabica (2013 vintage, medium roast) brings sweet, fermented tea-like notes reminiscent of black tea, echoing the umami of matcha. All are freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.