Pure Matcha Latte
Sustainably grown and harvested in Uji, Japan. Organic, vegan-friendly, gluten-free, and dairy-free.
Origin: Japan
Available Sizes & Prices
250g: $241.67
500g: $483.33
1kg: $966.67
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, texture like granulated sugar to table salt)
Grind Adjustment
if sour: go finer (reduce 2–4 clicks), raise brew temperature 2–4°C; if bitter: go coarser (increase 2–4 clicks), lower temperature 2–4°C or shorten steep time
Brewing Steps
- 1. Bloom with 30g water for 30–45 seconds
- 2. Pour to 240g total by 1:15–1:20 (slow, steady pour after bloom), then immediately close the Hario Switch to steep
- 3. Steep with switch closed for 45–60 seconds (adjust by taste), then open the switch and allow to drain fully
- 4. Total time ~2:15–3:00 from first pour to finish. Serve immediately (use steamed plant milk if making a latte)
Pro Tips
- 💡 Use the Switch to your advantage: start with a closed-steep after pouring to increase extraction without over-agitating the bed—this highlights delicate, grassy matcha-esque notes.
- 💡 Consistent grind and even pouring are key. For this delicate profile prefer a slightly shorter steep if you notice astringency; pour gently to avoid channeling.
Troubleshooting
Sour → grind finer by 2–4 clicks, raise water temp 2–4°C, or lengthen closed-steep by 15–30s. Bitter → grind coarser by 2–4 clicks, lower temp 2–4°C, reduce closed-steep time or pour slightly faster to reduce over-extraction.
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