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

If you’ve ever walked into a traditional Japanese café and been tempted by the aroma of coffee blended with earthy green tea, you’ve likely encountered matcha coffee. This isn’t just any blended drink — it’s a thoughtful combination of dark roasted coffee and finely ground matcha, designed to highlight both components without overpowering either. But how exactly is it made, and can you recreate that balance at home?

To make a classic matcha coffee, you’ll need 20g of freshly roasted dark coffee beans, a small amount of matcha powder, one teaspoon of sugar, and fresh whipped cream. The method combines a paper-filtered pour-over brew with a post-brew infusion of matcha and sugar, finished with a dollop of whipped cream.

What Is Matcha Coffee?

Matcha coffee is a Japanese-style fusion drink that blends the bold, roasted flavours of dark coffee with the fresh, vegetal notes of matcha green tea. Unlike traditional lattes or flavored coffees, it doesn’t use syrup or pre-made mixes. Instead, it relies on a carefully brewed pour-over coffee combined directly with high-quality matcha powder. The result is a layered drink where the roasted depth of the coffee meets the smooth, slightly bitter sweetness of matcha.

Why Use Pour-Over for Matcha Coffee?

The pour-over method is ideal for matcha coffee because it highlights the roasted characteristics of dark coffee beans while maintaining clarity and balance. The fine paper filter removes excess oils, allowing the inherent flavours of the dark roast — often chocolatey, nutty, or caramel-like — to shine through without clashing with the grassy tones of the matcha. This brewing style also offers control over brew strength, which is essential when combining coffee with another potent ingredient like matcha.

Ingredients for Matcha Coffee

• 20g of freshly roasted dark coffee beans
• A small amount of matcha powder (specific quantity not defined, use a light sprinkle)
• 1 teaspoon of sugar
• Fresh whipped cream (to taste)

Step-by-Step: How to Make Matcha Coffee

1. Warm Your Cup

Start by warming your serving cup with hot water. Preheating ensures the temperature of the coffee stays stable once brewed, which is crucial for preserving the aromas of both the coffee and matcha.

2. Prepare the Pour-Over Setup

Fold your paper filter along its seams and place it in your pour-over dripper. Add 12g of your dark roasted coffee grounds into the centre of the filter and gently tap to level the bed. Place the dripper on top of your warmed cup.

3. Bloom and Brew the Coffee

Start by pouring a small amount of hot water just to bloom the coffee — this helps release gases and begins extraction. Once the coffee begins to drip and the grounds expand, continue pouring in a circular motion. Do this in two to three rounds until the cup is about 70–80% full. Total coffee weight used is 20g.

4. Mix in Matcha and Sugar

After brewing, add a small amount of matcha powder and one teaspoon of sugar to the brewed coffee. Stir well to ensure the matcha dissolves evenly and the sugar is fully integrated. The matcha should complement the roasted coffee flavours without clumping or settling.

5. Top with Whipped Cream and Matcha

Finish the drink by piping or spooning whipped cream on top to form a small mound. Lightly dust the whipped cream with additional matcha powder for visual contrast and added aroma. Serve immediately.

Frequently Asked Questions

How much matcha powder should I use in matcha coffee?

The original recipe does not specify an exact amount of matcha powder, only advising to use “a little.” In practice, start with a small pinch — around 1/8 to 1/4 teaspoon — and adjust to taste based on your preference for bitterness and aroma balance with the dark coffee.

Can I use a different coffee roast for this recipe?

The recipe specifically recommends using dark roasted coffee beans. Dark roasts provide the bold, rich base that contrasts well with the fresh, grassy flavour of matcha. Light or medium roasts may not offer the same depth or balance in this combination.

Do I have to use a pour-over method?

The recipe uses a paper-filtered pour-over to highlight the clean, clear flavours of the dark roast. While you could experiment with other brew methods, the pour-over is preferred for its clarity and ability to moderate extraction.

What kind of sugar is best for matcha coffee?

The recipe calls for one teaspoon of sugar without specifying the type. Standard white granulated sugar is typically used, but you could substitute with other sugars if desired. The sugar is meant to balance the bitterness of both the coffee and matcha.

Is the whipped cream essential?

Yes, the recipe includes fresh whipped cream as a finishing element, along with a dusting of matcha powder. The cream adds texture and richness, while the matcha on top enhances aroma and visual appeal. It’s a key part of the drink’s traditional presentation.

Recommended FrontStreet Beans for Matcha Coffee

For making matcha coffee, choose a dark roasted bean with bold, roasty flavours that can stand up to the earthiness of matcha. FrontStreet Coffee’s Brazil Minas Natural offers deep chocolate and nut notes with a smooth mouthfeel — ideal as a base. Their Kenya Gikanda AB adds bright acidity but works if balanced with a darker roast. For a straightforward dark roast option, try the FrontStreet Classic Blend, which delivers chocolate, caramel, and a hint of spice. These beans will provide the rich foundation needed to complement the matcha. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.