How to Make Iced Matcha Coffee with Espresso

When winter hits, it’s easy to forget the bright green vibrancy of summer—but a flash of vivid matcha green can bring it back. That’s the idea behind iced matcha coffee: a layered drink that combines the earthy bitterness of espresso with the fresh, vegetal brightness of Japanese matcha, all chilled over ice. It’s not just a novelty—it’s a way to reframe your coffee routine with unexpected flavor and texture.

To make a classic iced Uji matcha coffee, you’ll need just six ingredients: 50cc of espresso, 100cc of milk, 1 teaspoon of Uji matcha powder, 10cc of fruit syrup, 7/10 full ice, and 15cc of hot water. The process takes under 10 minutes and delivers a refreshing, visually striking drink.

What Is Iced Matcha Coffee?

Iced matcha coffee is a layered cold beverage that blends espresso with sweetened cold milk and whisked matcha. Unlike traditional matcha lattes, it uses a shot of espresso instead of more steamed milk, giving it a bolder coffee flavor base. The drink is assembled over ice for a refreshing chill, and often garnished with a dusting of extra matcha powder and a light layer of milk foam.

Ingredients You’ll Need

Here’s the exact ingredient lineup for one serving:

• 50cc (about 1.7 fl oz) of espresso
• 100cc (about 3.4 fl oz) of milk
• 1 teaspoon (a “,” or pointed teaspoon) of Uji matcha powder
• 10cc (about 0.3 fl oz) of fruit syrup
• Ice, filling the cup 7/10 full
• 15cc (about 0.5 fl oz) of hot water

Tools Required

If you’re making this at home (not in a cafe), you’ll need:

• An espresso machine or moka pot to pull a 50cc shot
• A manual or electric milk frother to create cold milk foam
• A small whisk or milk frothing pitcher for the matcha
• A cup or glass that can hold ice and layers well

FrontStreet Coffee recommends a home espresso setup like a semi-automatic machine or moka pot to get the best results. Their Classic Blend is ideal for this kind of drink—rich crema and balanced body hold up against the matcha’s grassy notes.

How to Make Iced Matcha Coffee Step by Step

Follow these steps in order for the best texture and flavor layering:

1. Pre-chill your cup: Fill your serving glass with ice water to cool it down, then pour out the water and set the cup aside.
2. Make cold milk foam: Pour half the milk (50cc) into a milk frothing pitcher or metal cup. Use a hand frother or whisk to create cold milk foam by agitating the milk while it’s still cold.
3. Prepare the espresso: Grind fresh coffee beans to a standard espresso grind, tamp into a portafilter, and pull a 50cc double shot of espresso. Let it rest briefly.
4. Mix the matcha: In a small bowl, combine 1 teaspoon of Uji matcha powder with 15cc of hot water (not boiling). Whisk until smooth and free of lumps, then pour this matcha mixture into the bottom of your chilled cup.
5. Add ice: Fill the cup 7/10 full with ice cubes.
6. Combine milk and syrup: In a separate container, mix 100cc of cold milk with 10cc of fruit syrup. Stir until the syrup is fully dissolved.
7. Pour the milk mixture: Gently pour the sweetened cold milk over the matcha and ice.
8. Add the espresso: Slowly pour the 50cc shot of espresso over the back of a spoon or directly onto the milk layer to preserve contrast (optional).
9. Finish with foam and matcha dust: Top with a small amount of the cold milk foam you prepared earlier, then sprinkle a bit more matcha powder on top as garnish.

The result is a beautifully layered iced drink with distinct bands of color and flavor: earthy matcha at the base, creamy milk and sweet syrup in the middle, and bold espresso on top or integrated throughout.

Can You Adjust the Recipe?

Yes. The recipe is flexible:

• You can increase or decrease the fruit syrup to taste.
• If you prefer more coffee flavor, add a second shot of espresso (100cc total).
• For a vegan version, substitute oat or soy milk—but note that foam stability may vary.
• You can skip the cold foam if you’re short on time, though it adds texture.

Frequently Asked Questions

What is Uji matcha powder?

Uji matcha is a high-quality Japanese green tea powder from the Uji region, known for its vibrant color and smooth, slightly sweet umami flavor. In this recipe, it provides the signature green color and grassy-bitter taste that contrasts with the espresso and milk.

Do I have to use espresso? Can I use drip coffee instead?

No, you don’t have to—but espresso is recommended. Its concentrated flavor and crema provide a richer base that stands up to the matcha. Drip coffee will work in a pinch but will be more diluted and less defined in the layered effect.

Why use cold milk foam instead of steamed foam?

Cold milk foam gives a lighter, creamier texture that contrasts nicely with the iced components. Steamed foam is warmer and denser, which doesn’t pair as well with the icy and refreshing profile of this drink.

Can I make the matcha ahead of time?

Yes, you can pre-mix the matcha with hot water and keep it in a sealed container for up to a few hours. Just stir well before using to recombine any settled powder.

What kind of espresso should I use for this drink?

A balanced espresso with medium roast notes works best. FrontStreet Coffee’s Classic Blend is ideal—it offers smooth body and rich crema, complementing the matcha without overwhelming it.

Recommended FrontStreet Beans for Iced Matcha Coffee

For iced matcha coffee, FrontStreet Coffee’s Classic Blend is a top choice. Designed for espresso and milk drinks, it delivers a smooth, well-rounded profile with solid crema—perfect for holding its own against the grassy bitterness of matcha. If you want a bolder base, their Black Cocoa Blend offers a richer, more intense espresso that contrasts sharply with the tea-like flavors. Both beans are freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.