Matcha Espresso Fusion

Matcha Preparation (prepare first)

1. Sift 2g ceremonial matcha through fine mesh to eliminate clumps
2. Heat water to exactly 175°F (not boiling to preserve delicate flavors)
3. Add small amount of hot water to matcha powder
4. Whisk vigorously with bamboo chasen in 'M' pattern until frothy
5. Gradually add remaining water while whisking
6. Add simple syrup and whisk until smooth

Espresso Extraction

1. Grind beans to fine consistency for 18g dose
2. Level and tamp grounds with 30lbs pressure
3. Extract double shot in 25-28 seconds for 36ml yield
4. Ensure rich golden crema formation

Milk Texturing & Assembly

1. Steam milk to 140°F creating silky microfoam
2. Pour prepared matcha into bottom of cup
3. Slowly pour espresso over back of spoon to create layer
4. Gently pour steamed milk to blend layers partially
5. Create latte art incorporating both colors
6. Dust lightly with matcha powder using fine sifter

Equipment Precision:

• Use separate thermometer for matcha water (175°F critical for flavor)
• Clean espresso machine group head thoroughly between shots
• Calibrate grinder daily for consistent extraction times

Professional Techniques:

• Whisk matcha until completely smooth - no lumps should remain
• Time espresso extraction precisely; adjust grind if needed
• Pour milk slowly to maintain distinct color layers initially
• Practice layering technique with spoon to control flow rate
• Store matcha in refrigerator and use within 30 days of opening