Dirty Matcha Latte

Before you start

A dirty matcha is a matcha latte with a shot of espresso added. The appeal is contrast: grassy, slightly sweet tea against roasty, bitter coffee, with milk softening both. Served iced in a clear glass, the three layers of milk, green tea and dark coffee are part of the draw.

Balance is the tricky part, because espresso easily drowns matcha. A single shot over a 2 g matcha latte keeps both flavors in play. Medium or chocolate-leaning roasts sit better with matcha than very bright, fruity espresso, which can clash with its vegetal side. A little sweetener helps the two bitter elements meet in the middle.

Ingredients

• 2 g (1 tsp) matcha — latte grade
• 45 ml (1½ oz) water — at about 80°C (175°F)
• 10 ml (2 tsp) simple syrup or vanilla syrup — optional but recommended
• 180 ml (6 oz) cold whole milk or oat milk
• 1 shot (30 ml / 1 oz) espresso — made with about 18 g coffee for a double basket, or use a single
• 1 cup ice cubes

Method

1. Sift the matcha into the small bowl, add the 80°C (175°F) water and whisk for 15 to 20 seconds until smooth and lightly foamy. Stir in the syrup.
2. Brew the espresso into a separate small cup so it is ready to pour as soon as the glass is built.
3. Fill the tall glass with ice and pour in the cold milk, leaving about 4 cm of space at the top.
4. Pour the matcha slowly over the back of a spoon held just above the milk. Being slightly lighter and sweetened, it sits on top of the denser milk for a short time.
5. Pour the espresso very slowly over the spoon on top of the matcha. The coffee settles into a dark band above the green.
6. Serve with a straw and stir before drinking; the layers are for looks and the flavors work best mixed.

Tips for success

• Let the espresso cool for 30 seconds before pouring; a slightly cooler shot layers more cleanly and melts less ice.
• For a hot version, steam the milk, pour the matcha into it, and finish with the espresso poured through the foam.
• If coffee dominates, switch to a ristretto shot (about 20 ml), which is sweeter and less bitter than a full espresso.

Substitutions

Espresso

Strong moka pot coffee or 45 ml of cold brew concentrate work. Cold brew is smoother and less acidic, which lets more matcha come through.

Vanilla syrup

Brown sugar syrup adds caramel depth that bridges coffee and tea nicely. Honey works but its floral taste competes with both.

Dairy milk

Oat milk is the most neutral plant option here. Almond milk is thin and the layers blur quickly.

Variations

Coconut dirty matcha

Use coconut milk beverage and coconut sugar syrup; finish with a pinch of flaky salt on top.

Blended

Blend the matcha shot, milk, syrup and 1 cup ice, then pour the espresso on top.

Troubleshooting

The layers mixed straight away

Pour much more slowly over a spoon, and make sure the milk is very cold and the glass is full of ice to support the top layers.

All you can taste is coffee

Use a single or ristretto shot, raise the matcha to 3 g, and avoid dark, smoky roasts.

It tastes harsh and bitter overall

Both matcha and espresso are bitter. Add 5 ml more syrup and check that the matcha water was not boiling.

Storage

This drink is made to order. The layers blend within minutes and the ice dilutes it, so serve it at once. Leftover espresso and matcha shots do not hold their flavor and should not be saved for later.

Safety notes

This drink combines two caffeine sources, matcha and espresso. The FDA cites 400 mg of caffeine a day as an amount not generally associated with negative effects for most healthy adults; count this drink toward that total and keep in mind that sensitivity varies.