Matcha Affogato

Matcha Affogato

An Italian-turned-Japanese classic made with fresh matcha and ice cream.

 

1 | Dose and sift matcha.

Weigh out 2.5 grams of good matcha (standard latte dose). Sift into chawan (tea bowl) to break up clumps.

Sifting Matcha


2 | Add water.

Using a variable temperature kettle (essential!), heat water to 170ºF (76ºC) if using MATCHA QIANDAO,
165ºF (73ºC) for MATCHA KIROKU.
Add 50-70 ml of water—enough to make matcha halfway between usucha (thin tea) and koicha (thick tea). Try for espresso shot consistency.

Water in Matcha

 

3 | Whisk.

Use a chasen (tea whisk), and whisk vigorously in a "W" pattern, making occasional circular passes to collect small clumps sticking to the sides of the chawan.
Alternatively, use a handheld electric milk frother to quickly "whisk" and aerate the matcha. For cafés, this can be done in the small pitchers that catch espresso shots.

Matcha Whisking


4 | Scoop ice cream.

Deposit two generous scoops of a light ice cream (like vanilla bean) into a chilled cortado glass or other small glass holding 4-6 ounces.

Matcha Affogato Ice Cream Scoop

5 | Pour matcha.

Pour matcha over ice cream scoops. Serve and enjoy with small spoon.

Matcha Over Ice Cream

The result should be, unmistakably, an affogato.



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