Coconut water matcha 🥥🍵

Prep5 min

ServedIced

MethodChasen

DifficultyEasy

Method

Sift the matcha

Put 2 g of ceremonial matcha in a bowl through a sieve to get rid of any lumps.

Tip: Do not skip this step: sifting the matcha gives you a smoother paste.

Make the matcha paste

Add 5 g of room-temperature water to the matcha and stir with the chasen until you have a smooth, lump-free paste.

Tip: Work in the matcha left on the sides of the bowl too.

Whisk the matcha

Pour in 40 g of hot water at 70 °C. Move the chasen quickly back and forth in a W shape for about a minute, until you get a fine, creamy foam.

Tip: Move the chasen from the wrist without pressing it on the bottom of the bowl.

Make the microfoam

Do not stop suddenly. Gradually slow the chasen down and finish with gentle circles on the surface to get rid of the bigger bubbles and get an even microfoam.

Tip: The final surface should have very tiny bubbles and look creamy.

Build the Drinkino

Fill a glass with coconut water and ice. Gently pour the freshly made matcha on top and serve straight away.

Tip: Pour the matcha slowly to keep the two layers visible.

Sofi’s tips

Small details, great result.

01 Always sift the matcha before adding the water, so no lumps form.

02 The hot water should be about 70 °C: water that is too hot can make the matcha more bitter.

03 At the end, slow the chasen down gradually and make circles to get rid of big bubbles.

04 Pour the matcha last over the coconut water and ice for a layered look.