Top 5 Common Matcha Mistakes
Due to its rising popularity, Matcha has started to become a staple part of people’s daily lives. So much so that many start to experiment with making Matcha at home, buying the needed supplies, researching what the process is, and doing what is necessary to achieve that cafe bought Matcha Latte everyone loves. However, with all things good, the process of making Matcha requires practice and many come across different mistakes along the way to perfecting a good matcha latte. Here are some of those common mistakes and how one can troubleshoot them to achieve that delicious cup of daily matcha.
Product in feature: Matcha Society's Ceremonial Kiyoka Matcha 30g (Limited Edition)
1. Using the Wrong Type of Matcha
Not all match powders are the same, some are made specifically for drinks or dessert, some taste sweeter than others, and some even bring different levels of smoothness once prepared. It is important to carefully research which matcha powder works best according to ones preference in taste, use, and the such.
2. Using the Wrong Temperature Water
Many assume that the temperature of the water used to which matcha does not play a role in to how matcha tastes but that is simply not the case. Using water that is too hot could lead to burning the matcha powder leading to a bitter taste. On the other hand, using water that is too cold would not be able to break down the powder and could lead to a clumpy drink. It is important that the water used is around 75 to 80°C to prevent such mistakes.
3. Not Sifting the Matcha properly
While many forego the process of sifting the matcha before whisking it, this step is essential if one wants to achieve a smooth end product. By using a fine sifter, it allows for the prevention of any clumps and it makes whisking much easier.
Product in feature: The Midori Method
4. Getting the Ratio Wrong
There are a lot of different ratios in which one could prepare matcha, but there comes a point where one ingredient dominates the rest. With Matcha, a little goes a long way, and it is best to start with 1/2-1 teaspoon of Matcha for every 2 ounces of water. This serving typically serves a 8-12 ounce matcha latte with a milk and sweetener of choice.
5. Storing the Matcha Incorrectly
Due to its sensitivity to light, air, heat, and moisture it is best to store matcha within an air tight container. This is to prevent the matcha from oxidising, which affects the overall quality of the said matcha powders.
Conclusion
It easy to get caught up with the different recipes on drinks and desserts currently trending, but one must not overlook the small details that help create those delicious recipes. With research and enough practice one can finally enjoy that well deserved daily matcha.