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