Vanilla Matcha Latté
Sustainably grown and harvested in Uji, Japan. Organic, vegan-friendly, gluten-free, and dairy-free.
Origin: Japan
Tasting Notes:
vanillamatcha
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
94°C (201°F)
Ratio
1:15 (15g coffee : 225g water)
Grind
1Zpresso J ~30 clicks (medium-fine; texture like table salt)
Grind Adjustment
if sour: make 2–3 clicks finer (lower number), if bitter: make 2–3 clicks coarser (higher number)
Brewing Steps
- 1. Bloom with 30g water for 30 seconds, gently stir to ensure full saturation
- 2. Pour to 150g by 0:45 (total pour in two stages helps even extraction), then top to 225g by 1:00
- 3. Close lid and let steep; at 1:45 from start, use the Hario Switch to open the valve and drain into server—aim to fully drain by ~2:00
- 4. Total time ~1:45–2:00. Serve immediately; for a vanilla matcha-style latte, steam or heat vegan milk (almond/oat) and combine to taste (start 1:1 milk:brew)
Pro Tips
- 💡 Use the Switch’s valve to control contact time precisely—shorten steep for brighter profiles and lengthen slightly for more body.
- 💡 Even saturation and a single gentle stir after the bloom improve consistency; keep water temperature steady and pour centrally then outward.
Troubleshooting
Sour → grind 2–3 clicks finer, increase brew temp 2–4°C, or lengthen contact time by 15–30s. Bitter → grind 2–3 clicks coarser, reduce temp 2–4°C, shorten steep/drain earlier, or reduce total brew time. If coffee is very fresh (under 3 days out of roast) prefer slightly coarser grind or shorter steep; if stale, try finer grind or slightly hotter water.
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