Strawberry Matcha Latté
Sustainably grown and harvested in Uji, Japan. Organic, vegan-friendly, gluten-free, and dairy-free.
Origin: Japan
Tasting Notes:
strawberrymatcha
Available Sizes & Prices
250g: $60.42
500g: $120.83
1kg: $241.67
Prices updated:
Out of Stock
Regional Comparison: Japan
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Brewing Guides
Hario Switch
Temperature
92°C (198°F)
Ratio
1:15 (15g coffee : 225g water)
Grind
≈30 clicks on 1Zpresso J (medium-fine, texture like coarse table salt)
Grind Adjustment
if sour: make grind finer (reduce 2–4 clicks) and/or raise temperature 2–3°C; if bitter: make grind coarser (increase 2–4 clicks) and/or lower temperature 2–3°C
Brewing Steps
- 1. Bloom with 30g water for 30 seconds
- 2. At 0:30 pour steadily to 225g total by 1:00 using a circular pour; give a gentle stir, then close the Hario Switch valve (or ensure the switch is in the closed position) and let steep
- 3. At 2:30 open the Switch to drain; allow ~20–40s drawdown and give a quick swirl to homogenize
- 4. Total time ~3:00 including drawdown. Serve immediately. For a latté: combine brewed coffee (≈225g) with 90–120g steamed plant milk (1:3–1:4 milk:brew) and a small splash of strawberry syrup or 1/4 tsp matcha for a strawberry matcha latté note
Pro Tips
- 💡 Use the Hario Switch closed-steep method to allow full immersion extraction (bloom → full pour → steep → open switch) — it yields clean fruit and floral notes.
- 💡 Key factor: consistent pour and timer control. Small grind changes (±2–4 clicks) strongly affect acidity/balance on a 1Zpresso J.
Troubleshooting
Sour → grind finer by 2–4 clicks, increase brew temperature 2–3°C, or extend steep time by 15–30s. Bitter → grind coarser by 2–4 clicks, reduce temperature 2–3°C, shorten steep time by 15–30s, or ensure you are not over-extracting during drawdown.
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