How to Make Matcha Coffee: A Japanese-Style Specialty Drink

If you’ve ever craved a coffee that blends deep roast richness with delicate green tea aroma, matcha coffee offers just that. This Japanese-style specialty drink combines a rich pour-over coffee with a touch of matcha and cream — a balance many find hard to achieve but surprisingly simple once you know the steps.

To make matcha coffee, you’ll need 20g of freshly roasted coffee, a small amount of matcha powder, one teaspoon of sugar, and fresh cream. The whole process takes minutes and delivers a creamy, aromatic drink with both bold coffee and fragrant tea notes.

What Is Matcha Coffee?

Matcha coffee is a flavored specialty coffee drink that originated in Japan. It mixes a dark roasted handbrew coffee with matcha powder and fresh cream, creating a drink that balances earthy, bitter coffee tones with the fresh, grassy fragrance of powdered green tea. It’s especially valued for its aromatic complexity rather than high caffeine kick.

Why Use a Paper Filtered Handbrew for Matcha Coffee?

The original recipe calls for a paper-filtered pour-over method using 12g of dark roasted coffee. The fine paper filter smooths out harshness, letting the deep, rounded flavours of the roast shine through without overpowering the more delicate matcha. This brewing style offers clarity and a clean cup, ideal for layering with other flavours like sweetener and tea.

Ingredients You’ll Need

• 20g of freshly roasted coffee (dark roast preferred)
• A small amount of matcha powder (around 1/2 to 1 tsp, as preferred)
• 1 teaspoon of sugar
• Fresh cream (to taste, usually a dollop on top)

Step-by-Step: How to Make Matcha Coffee

1. Warm Your Cup

Start by warming your serving cup with hot water to maintain temperature and enhance aroma. Discard the rinse water before brewing.

2. Prepare the Coffee Filter

Fold your paper filter along its seam and place it in the dripper. Rinse it with hot water to remove any paper taste and preheat the brewing setup. Discard the rinse water.

3. Brew the Coffee Using Pour-Over Method

Place 12g of dark roasted coffee grounds in the filter. Give the bed a light tap to level the surface. Start your timer and add just enough hot water to bloom the grounds (enough to wet them). Let it bloom — the coffee will expand slightly. Then pour more hot water in slow circles until you reach about 70–80% full. Total brew water should be around 180–200ml using a typical 1:12–1:15 brew ratio. Total brew time is around 2:30–3:00 minutes depending on pour speed.

4. Mix in Matcha and Sweetener

Once brewed, stir in a small amount of matcha powder and one teaspoon of sugar until fully dissolved. Adjust matcha to your preferred intensity — start with less if you're unsure.

5. Top with Fresh Cream and Matcha Powder

Spoon or pipe fresh cream on top to form a small hill. Lightly dust with additional matcha powder for aroma and visual effect. Serve immediately.

Image: Reference Pour-Over Setup

Frequently Asked Questions

How much matcha powder should I use in matcha coffee?

The original recipe doesn’t specify an exact amount, but typically a small amount — around half to one teaspoon — is used. Adjust to taste, starting with less to avoid overpowering the coffee flavor.

Can I use any coffee roast for matcha coffee?

The recipe recommends using a dark roasted coffee. Dark roasts offer a bold, mellow profile that balances well with the grassy, fresh notes of matcha. Avoid very light roasts which can clash in flavor.

Do I have to use a pour-over method?

No, but the original recipe uses a paper-filtered pour-over to achieve a clean, smooth cup that lets the matcha and cream layers shine. Other brewing methods will change the mouthfeel and clarity.

Should the cream be whipped or just poured?

The recipe calls for fresh cream spooned or piped on top to form a “small hill” — it doesn’t specify whipping, so lightly whipped or even heavy cream is fine. Avoid over-whipping unless you want stiff peaks.

Can I make this without sugar?

Yes. The original recipe includes one teaspoon of sugar, but it’s optional. Omitting it will shift the balance more towards bitter coffee and grassy tea tones.

Recommended FrontStreet Beans for Dark Roast Coffee

For making matcha coffee, a dark roasted coffee brings out the best balance with the matcha’s herbal notes. FrontStreet’s Red Cherry SOE (Yirgacheffe) medium roast is fruity and balanced, while their medium-roasted Queen Manor and Mozart beans offer deeper notes of nuts, caramel, and dried fruit. All three can work well when brewed at a darker profile. For best results, use a medium-dark to dark roast to complement the earthy matcha. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.