Method
1
Prepare the matcha base : Sift 2g ceremonial matcha into a small bowl. Add 30ml of 175°F water and whisk vigorously with a bamboo whisk until frothy and smooth.
2
Extract the espresso : Grind 18g of coffee beans to fine consistency. Extract a double shot (36ml) in 25-28 seconds using 9 bars of pressure.
3
Steam the coconut milk : Pour coconut milk into steaming pitcher. Add coconut sugar and vanilla. Steam to 150°F, creating microfoam with a glossy, paint-like texture.
4
Combine elements : Pour the prepared matcha into the bottom of a 8oz cup. Slowly add the hot espresso over a spoon to create a layer.
5
Finish the latte : Pour the steamed coconut milk, holding back foam initially, then spooning foam on top to create latte art if desired.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
