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.
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.
5 | POUR MATCHA.
Pour matcha over ice cream scoops. Serve and enjoy with small spoon.
The result should be, unmistakably, an affogato. ________________________________________
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