Cinnamon Matcha Latté
Sustainably grown and harvested in Uji, Japan. Organic, vegan-friendly, gluten-free, and dairy-free.
Origin: Japan
Tasting Notes:
cinnamonmatcha
Available Sizes & Prices
250g: $60.42
500g: $120.83
1kg: $241.67
Prices updated:
In Stock
Regional Comparison: Japan
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Brewing Guides
Hario Switch
Temperature
92°C (198°F)
Ratio
1:16 (15g : 240g water)
Grind
1Zpresso J ~30 clicks (medium-fine, similar to fine sea salt)
Grind Adjustment
if sour: coarsen by 2–4 clicks (larger particles); if bitter: make 2–4 clicks finer (smaller particles)
Brewing Steps
- 1. Bloom with 40g water for 30s
- 2. Pour to 240g by 1:30 (steady pour; give a gentle stir at 0:40–0:50 to ensure even saturation)
- 3. Close lid and let steep until 1:30, place the Hario Switch on your cup/server, then open the switch to drain — aim to finish draining by ~2:30
- 4. Total time ~2:30. For a cinnamon matcha latté: steam 140–160g plant milk, whisk in ½ tsp culinary matcha and ¼ tsp ground cinnamon into the milk, then combine with brewed coffee; taste and adjust matcha/cinnamon to preference
Pro Tips
- 💡 Use the Switch for full immersion: even saturation during bloom and a timed steep gives clean body while preserving delicate flavor notes.
- 💡 Temperature and grind are key: keep water near 92°C and adjust grind in small click increments — changes of 2–4 clicks noticeably affect extraction on the 1Zpresso J.
Troubleshooting
Sour → coarsen grind 2–4 clicks, increase brew temperature by 2–4°C, or lengthen steep by 15–30s. Bitter → make grind 2–4 clicks finer, reduce temperature by 2–4°C, or shorten steep/drain time.
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