Midori Guide
If we can train our staff to make A+ matcha, then we can train you too.
This is the exact ratios our staff use at our stores.
Let’s walk through the steps now!
STEP ONE
Sieving your matcha
At times, we can serve a matcha a minute during peak times at our market - and we still would not skip this part.
Sieving your matcha gives a subtle smoother profile that should not be forgotten about.
IMPORTANT NOTE.
Add More... Matcha
One of the big reasons Vy & I started Midori was how much better we felt drinking matcha properly.
There are tons of health benefits with matcha and we genuinely feel them every day. A lot of weak matcha at cafés simply comes from using too little matcha and drowning it in milk.
Use more matcha and you will feel that too. Strong, creamy matcha starts with actually respecting the matcha.
STEP THREE
Add your sweetener
We have tested so many sweeteners over the years. Honestly, we drink matcha every single day and still come back to simple white sugar.
Our personal favourite ratio is 5g matcha with 8-9g sugar.
Do not overcomplicate this part. The goal is balance - enough sweetness to support the umami and creaminess without overpowering the matcha.
STEP FOUR
Water temperature matters A LOT
Now we get to one of the most important parts.
Honestly, if you love matcha as much as us - buy a temperature control kettle. It is genuinely one of the best purchases we have ever made and we would never go to a market without one.
75°C water and around 50ml–60ml is perfect.
Or....Don’t stress just add a small splash of cold water after boiling for a smoother, less bitter matcha
Too much water pushes your matcha into diluted territory. Keeping the water lower gives you that strong, creamy café-style matcha texture we love.
Heres a link to the kettle we use at our stores :)
STEP FIVE
Whisk aggressively
This is the step that takes your matcha from B-tier to A+ tier.
You cannot have amazing matcha without whisking properly. BE AGGRESSIVE.
We have trained staff who had never whisked before and now they whisk like absolute pros.
Whisk fast from edge of bowl to edge of bowl and make it feel like you are pulling air into the matcha.
PRO TIP: before fully whisking, swirl the whisk around for 3–5 seconds first to dissolve any matcha sitting at the bottom of the bowl.
For the final 10 seconds, tilt the bowl slightly and whisk the foam together on one side. This helps create the smooth microfoam texture we look for every single day.
BIG SECRET
Creamy microfoam = you nailed the whisking
When we train our staff, one of the biggest things we teach them to look for is a creamy microfoam like this. Different matcha powders foam differently, but this glossy texture is actually one of our biggest quality checks when testing matcha. If your foam looks thick, smooth, and creamy like this - you definitely whisked it really well
