How to Make Matcha Coffee with Pour-Over

Want a coffee with a soft Japanese twist—something that smells like fresh roast but finishes with a whisper of green tea? Matcha coffee delivers that balance: a deep, bold coffee base layered with the earthy sweetness of high-quality matcha. It’s not a latte or a frappé, but a layered pour-over coffee with a whipped cream topping and a dusting of matcha. Here’s how Japanese-inspired cafés craft it, step by step.

To make matcha coffee, you’ll need 12g of dark roast coffee (medium grind), hot water, sugar, matcha powder, and fresh cream. The whole drink comes together using a pour-over setup and finishes with a sweet, fluffy topping. The process takes under 5 minutes once your water boils.

What Is Matcha Coffee?

Matcha coffee isn’t a traditional Japanese drink—it’s a café-style fusion that likely originated in Japan’s specialty coffee shops. It combines a rich pour-over coffee (usually made with dark roast beans) with a small amount of natural matcha powder and sugar, then tops it with whipped cream and a light sprinkle of matcha. The result is aromatic, layered, and distinctly different from both straight espresso drinks and typical green tea lattes.

Why Use Filtered Pour-Over for Matcha Coffee?

The article suggests using a paper-filtered pour-over method to brew the base coffee. This approach—common in Japanese specialty cafés—softens the harsh edges of dark roast coffee while allowing a rounded, mellow extraction. The fine paper filter removes excess oils and fine particles, resulting in a cleaner cup that lets both the coffee and matcha aromas shine without clashing. A dark roast is preferred here, as its bold profile balances the vegetal notes of matcha.

What You’ll Need to Make Matcha Coffee

Here’s your full ingredient and tool list for one serving:

• 12g dark roast coffee (medium grind, similar to table salt)
• Hot water (not boiling, ideal around 90–96°C)
• 1 tsp sugar (adjust to taste)
• A small pinch of natural matcha powder (ensure it’s additive-free)
• Fresh cream (for whipped topping)
• Paper filter and pour-over dripper (e.g., V60, Kalita Wave)
• Coffee cup or mug

Step-by-Step: How to Make Matcha Coffee

Follow these steps for the complete drink:

1. Warm your cup: Pour hot water into your mug to preheat it. Discard the water before brewing.
2. Set up the pour-over: Fold your paper filter along the seam and place it in your dripper. Add 12g of medium-ground dark roast coffee into the filter. Tap lightly to level the coffee bed. Place the dripper on your cup.
3. Bloom and pour: Start with a small amount of hot water to bloom the coffee (just enough to wet all grounds). Wait 35–40 seconds as the coffee blooms. Then pour the rest of the water in slow circles, aiming to finish with a total brew volume of about 70–80% full in your cup.
4. Add matcha and sugar: Stir in a small pinch of natural matcha powder and 1 teaspoon of sugar into the brewed coffee. Mix gently until combined.
5. Top with whipped cream: Using a piping bag or spoon, add a dollop of freshly whipped cream on top of the coffee in a small mound.
6. Finish with matcha dust: Lightly sprinkle a small amount of matcha powder over the whipped cream for aroma and color.

What Kind of Coffee Beans Work Best?

The original method recommends a deep-roasted coffee, medium ground for pour-over. Dark roasts bring out a bold, syrupy profile that contrasts nicely with the grassy, slightly bitter edge of quality matcha. Avoid light or fruity roasts here—they can clash with the earthiness of the tea powder.

Frequently Asked Questions

Can I use any type of coffee for matcha coffee?

No, the recipe specifically works best with a dark roast coffee, medium ground for pour-over. Light or medium roasts may not provide enough body or roast flavor to balance the matcha. Use a roast level that’s bold and smooth, typically a dark city to full city+.

Do I have to use filtered pour-over? Can I use French press or espresso?

The article recommends pour-over for its clean cup and smooth extraction, which allows both coffee and matcha flavors to come through clearly. While you can experiment with other brew methods, the original technique relies on the clarity and gentleness of paper-filtered pour-over to highlight the subtle matcha aroma without bitterness.

How much matcha powder should I use?

Use just a small pinch—enough to scent the drink without overpowering it. The exact amount isn’t specified, but the recipe says “,” which means a little or a small amount. Start with 1/8 to 1/4 teaspoon and adjust to taste.

Is the matcha powder in this recipe sweetened?

No, the matcha used here is plain, natural matcha powder. It should be free from additives or sweeteners. The sweetness in the drink comes from the sugar you add to the brewed coffee, not the matcha itself.

Can I use instant coffee or pre-brewed coffee?

The method described uses freshly brewed pour-over coffee for the best flavour clarity. Instant coffee or pre-brewed coffee won’t give you the same clean, balanced base, and might clash with the matcha. For best results, follow the pour-over steps outlined.

Recommended FrontStreet Coffee for Matcha Coffee

For this matcha coffee recipe, try FrontStreet Coffee’s Ethiopia Guji Huaca — a bright yet structured single origin with notes of citrus and brown sugar that holds up well in pour-over. Alternatively, their Yunnan 90+ Black Honey offers a deeper, molasses-like profile that complements the earthiness of matcha. For a classic dark roast option, the FrontStreet Classic Blend delivers a smooth, syrupy cup with chocolate and roasted almond notes, ideal for balancing the green tea flavour. All beans are freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.