The matcha latte has become one of the most ordered drinks in Dubai cafés — and for good reason. It's creamy, energizing, and far easier on your system than a double espresso. But most people are surprised to discover how simple it is to make an excellent version at home, often better than what they're paying AED 35–50 for in a café.
The catch: technique and matcha quality both matter. Here's exactly what to do.
What you'll need
- Matcha powder — ceremonial or high-ceremonial grade for the best result. Culinary grade works in a latte, but the flavor is noticeably sharper and more bitter.
- Hot water — not boiling. 75–85°C is ideal. Boiling water burns the delicate amino acids in matcha and creates bitterness.
- Milk — oat, almond, or full-fat dairy all work well. For a creamier result, oat milk froths more evenly.
- A whisk — a traditional bamboo chasen produces the best foam, though a small electric frother does a decent job.
- A bowl or deep cup — you need space to whisk without splashing.
The method
Step 1: Sift your matcha Sift 1.5–2g of matcha (roughly one level teaspoon) into your bowl. This takes 10 seconds and prevents lumps. Skipping this step is the most common mistake.
Step 2: Add hot water Pour 60–70ml of water at 75–80°C over the matcha. If you don't have a thermometer, boil your kettle and let it sit for 3–4 minutes.
Step 3: Whisk Using a chasen, whisk in a brisk W or M motion — not circular — until the surface is covered with fine, pale green foam. This takes about 30–45 seconds. The foam is not decorative; it signals that the matcha has fully emulsified and will taste smooth rather than gritty.
Step 4: Add milk Warm your milk to around 60°C and pour it slowly over the matcha base. If you have a frother, foam the milk first for a proper latte texture. Add a touch of honey or simple syrup if you prefer it sweet.
Iced version: Whisk the matcha as above, then pour directly over a glass of ice and add cold milk. This is the most refreshing way to drink it in Dubai's summer.
Common mistakes and how to fix them
It's too bitter — Your water was too hot, or you used too much powder. Try 75°C and reduce to ½ tsp. Also check your matcha grade — standard grade will taste sharper in a latte.
It's lumpy — You skipped sifting, or didn't whisk thoroughly. Always sift first.
It tastes flat or dull — Your matcha may be old or poorly stored. Matcha degrades quickly once opened; store in a sealed, opaque container in a cool place.
The foam disappears immediately — Try whisking more vigorously, or use a slightly lower milk temperature. A proper chasen creates better foam than a spoon.
Which matcha grade should you use for a latte?
For a matcha latte, our Ceremonial Matcha Shiro (50g) is an excellent choice — it's balanced, gently sweet, and holds up beautifully with milk. If you prefer something richer and more intense, our High Ceremonial Matcha Etenraku delivers a more complex, umami-forward flavor even when paired with oat milk.
Standard grade matcha, while cheaper, tends to produce a more astringent and bitter latte. You'll need more sweetener to compensate, which defeats the purpose of drinking something genuinely healthy.
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