Coffee Infused Coconut Matcha Latte

Preparation Steps

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.

Pro Tips

• Temperature control: Keep matcha water at 175°F to prevent bitterness
• Layering technique: Pour espresso slowly over a spoon to maintain distinct layers
• Coconut milk selection: Use full-fat canned coconut milk for best steaming results
• Matcha quality: Invest in ceremonial grade matcha for superior flavor and color
• Timing: Prepare matcha first as it can sit briefly, but serve immediately after adding espresso