How to Make Matcha Coffee with Whipped Cream

If you've seen viral photos of green-topped coffee drinks layered with whipped cream and sprinkled with matcha, you might wonder: how do they make that? This classic Japanese-inspired matcha coffee combines brewed coffee, sweetened matcha, steamed milk, and whipped cream—often served in a single glass for visual flair. You don't need an expensive machine, just basic tools found in most home kitchens.

To make this drink, you’ll use 12 grams of dark-roast medium-ground coffee, a small amount of sugar, matcha powder, whipped cream, and a few standard tools: filter, filter cone, kettle, and optionally a steam wand. The entire process takes under 10 minutes and delivers a balanced, visually striking drink.

What You'll Need to Make Matcha Coffee

This recipe serves one. You’ll need:

• 12g dark roast, medium-ground coffee (ideal for strong extraction)
• 1 tsp sugar
• A small amount of matcha powder
• Freshly whipped cream (from a can or hand-whipped)
• Filter paper, filter cone, kettle, and a cup or glass
• (Optional) Steam wand for texturing milk

Step-by-Step: Brewing the Base Coffee

Start by warming your cup with hot water to maintain temperature. Fold your filter paper along the seam and place it in the cone, then set the cone on your cup.

Add the 12g of dark roast, medium-ground coffee to the filter. Give it a light tap to level the surface. Start with a small amount of hot water just to bloom the coffee—let it expand for about 35–40 seconds. Then, pour more hot water in slow circular motions until the cup is about 70–80% full. This mimics a basic pour-over or drip method using a filter cone, not espresso, unless you have a machine.

The result is a strong, dark brew—similar to an Americano base. If you have an espresso machine, a double shot (around 30–40ml) can substitute this step for a richer base. But for this traditional version, filtered coffee works fine.

Mixing in Matcha, Sugar, and Steam

Once brewed, add 1 teaspoon of sugar and a small amount of matcha powder to the coffee. Stir well to dissolve. The matcha gives a distinct earthy bitterness and green color that defines this drink’s appearance.

Now, if you have a steam wand, steam a small amount of milk or simply use the wand to create foam directly in the cup. Insert the wand near the bottom and turn it on—the agitation will create microfoam and a slight green tint from the matcha. That’s how the drink gets its signature bright color shown in many images. If you don’t have a steam wand, gently heat milk and whisk to soft peaks instead.

Adding Whipped Cream and Garnish

Top the coffee with a generous dollop of whipped cream, shaped into a small hill. Then sprinkle a little more matcha powder on top for contrast. The whipped cream balances the bitterness of the matcha and coffee, while the green dusting gives it the classic matcha-latte look.

Frequently Asked Questions

Do I need an espresso machine to make this matcha coffee?

No. The original method uses a filter cone to brew 12g of dark roast, medium-ground coffee. An espresso shot can be substituted if you have a machine, but it’s not required. The key is a strong, dark brew to complement the matcha.

What type of coffee grind should I use?

Use medium grind, similar to what you’d use for pour-over or automatic drip. The recipe specifies medium grind for 12g of dark roast coffee, which works well in a filter cone or drip setup.

Can I use green tea instead of matcha powder?

No. Matcha is powdered green tea with a vivid color and distinct flavor. Regular steeped green tea won’t dissolve properly or provide the same visual effect or taste.

What’s the best way to steam milk without a machine?

You can heat milk gently and whisk it by hand to create soft foam. Alternatively, pour hot milk into the cup and use a milk frother or vigorous whisking to get some foam. The steam wand creates the best microfoam, but it’s not mandatory.

Why is matcha added after brewing the coffee?

In this recipe, matcha is mixed directly into the brewed coffee along with sugar, then stirred. This allows it to dissolve fully and evenly color and flavor the coffee base before adding foam or whipped cream.

Recommended FrontStreet Beans for Dark Roast Coffee

For this matcha coffee recipe, use a dark roast, medium-ground coffee—FrontStreet’s Classic Blend or Commercial Blend both work well. The Classic Blend offers a rich, chocolatey profile with heavy body, ideal for strong extraction, while the Commercial Blend provides a bold, smoky foundation that balances the earthiness of matcha. Either bean will deliver the deep flavor needed as a base for this layered drink. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.