Method
<h2>Matcha Preparation (prepare first)</h2>
<ol><li>Sift 2g ceremonial matcha through fine mesh to eliminate clumps</li><li>Heat water to exactly 175°F (not boiling to preserve delicate flavors)</li><li>Add small amount of hot water to matcha powder</li><li>Whisk vigorously with bamboo chasen in 'M' pattern until frothy</li><li>Gradually add remaining water while whisking</li><li>Add simple syrup and whisk until smooth</li></ol>
<h2>Espresso Extraction</h2>
<ol><li>Grind beans to fine consistency for 18g dose</li><li>Level and tamp grounds with 30lbs pressure</li><li>Extract double shot in 25-28 seconds for 36ml yield</li><li>Ensure rich golden crema formation</li></ol>
<h2>Milk Texturing & Assembly</h2>
<ol><li>Steam milk to 140°F creating silky microfoam</li><li>Pour prepared matcha into bottom of cup</li><li>Slowly pour espresso over back of spoon to create layer</li><li>Gently pour steamed milk to blend layers partially</li><li>Create latte art incorporating both colors</li><li>Dust lightly with matcha powder using fine sifter</li></ol>
