Cremig aufgeschlagener Bio Okumidori Matcha mit feinem, samtigem Microfoam in leuchtend grüner Farbe.

How Do I Get the Perfect Micro Foam for My Matcha Latte?

Fine-pored, glossy and creamy – here's how to get your matcha latte with truly beautiful micro foam.

A good matcha latte lives or dies by its texture. Instead of large, coarse bubbles, we want a fine, silky foam that blends with the matcha and makes the drink especially creamy.

The good news: mainly, you just need the right order of steps and a bit of technique.

Matcha Besen aus hellem Bambus in transparenter Glas Schale mit Ausguss, warmes Licht und weiche Schatten auf Tisch, Chasen für Matcha Zubereitung und traditionelles Tee Ritual im minimalistischen Setting

1. Soak the Chasen

Before you start with the matcha, briefly soak your chasen – the traditional bamboo whisk – in warm water.

This makes the fine tines supple and less likely to break while whisking.

It also makes it easier to move the chasen through the matcha in a controlled way.

Pro tip for cafés: Briefly moisten the chasen before every preparation. That way, this first step quickly becomes a fixed routine behind the bar.

health-bar-matcha-ceremonial-3-template--26329456509193__image_with_text_xJqgNU

2. Use High-Quality Matcha

A good latte starts with good matcha. We recommend at least 2g of matcha for a matcha latte. That way, the aroma stays present even combined with milk or a milk alternative.

For a matcha latte you need:

  • 2g matcha
  • about 40ml water
  • Milk or milk alternative
  • Chasen
  • Matcha bowl

3. Mix a Smooth Paste First

Now comes a small but important step: first add just a little water to the matcha and whisk it with the chasen into a smooth paste.

Take a few seconds for this. The more homogeneous the paste, the easier it is to whisk the matcha evenly afterward.

4. Top Up with About 40ml of Water

Next, add about 40 ml of water at 70–80 °C. It doesn't need to be special or filtered water.

The temperature is what matters most: avoid boiling water, as it can push the flavor more toward bitter and astringent. You can even use quite cold tap water for our matcha.

Health-bar-Matcha-Besen-Chasen-template--26329456509193__image_with_text_cw6Gng

5. Whisk the Matcha Correctly

Now it's time to use the chasen. Whisk the matcha with quick W movements, moving the chasen lightly through the liquid.

Important: don't scrub the bottom of the bowl. Instead, lift the chasen slightly and move it briskly through the matcha. After a few seconds, your matcha should be smooth, creamy and fine-pored.

Perfect micro foam is: fine-pored, glossy, creamy & flowing rather than stiff.

The Small Trick for Especially Fine Foam

Here's our favorite tip: once you're done frothing, give the surface a very light whisk with the chasen again. Small, quick movements right at the surface are enough.

This lets you refine larger bubbles further and gives you a more even, smoother surface.

health-bar-matcha-bio-ceremonial-traditional-1-template--26329456509193__image_with_text_xbMAgK

6. Pour in the Milk & Enjoy

Now the frothed milk joins the matcha. Pour it in slowly and watch as the matcha and micro foam blend together.

The result should be creamy, smooth and glossy – with a fine layer of foam that integrates beautifully into the drink.

And then: enjoy.

The Most Common Mistakes with Matcha Latte

Too little matcha

With less than about 2 g, the matcha in a latte can quickly taste too weak. It's better to make a strong matcha base first and then balance it out with milk.

Too much water

If you use too much water, your matcha base quickly becomes thin and loses intensity. About 40 ml is usually plenty for a creamy latte.

Large bubbles in the milk foam
Large bubbles often form when too much air gets worked in while frothing. A quick whisk over the surface helps refine the texture again.

Stiff foam instead of micro foam
Micro foam isn't about as much foam as possible. The milk should stay soft, creamy and pourable. Don't stir the matcha into a paste incorrectly, either. If a lot of water is added all at once, small clumps can form more easily. So it's better to first stir a little water into a smooth paste.

The chasen makes the difference!

Matcha Whisk (Chasen) Made of Golden Bamboo
£14.50
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£90.00 / 100g
Kumo Chawan – Handcrafted Bowl for Matcha
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Health Bar Chasen Matcha Besen aus hellem Bambus mit Logo auf dem Griff neben lila Zylinderverpackung mit Aufschrift „Chasen Matcha Whisk Light Bamboo“ vor weißem Hintergrund
Matcha Whisk (Chasen) Made of Golden Bamboo
£14.50
£14.50
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For a truly fine micro foam, the chasen is more than just a classic matcha tool. Its many fine, handcrafted bristles bring matcha and water together especially evenly and help create a smooth, creamy texture.

The chasen really pays off in the last step: with light, quick movements on the surface, you can refine larger bubbles even further – for an especially fine-pored, silky micro foam.