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.

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.

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.

4 | SCOOP ICE CREAM.

5 | POUR MATCHA.