A smooth foam on the surface of matcha is a key indicator of proper preparation. However, many people experience the problem of their matcha coming out flat and lacking foam, even when using a good quality brand.
In this article, we explain the top five reasons why matcha doesn't foam, along with practical tips for preparing a perfect cup of authentic Japanese matcha.
1. Matcha type and quality
The problem:
Not all matcha is of the same quality. Culinary Grade matcha does not give the same smoothness or foam as Ceremonial Grade matcha.
the solution:
Choose a premium, smooth-textured matcha like Kiwami Matcha 40g
.
The finer and more chlorophyll-rich the matcha, the better the foam and the clearer the taste.
2. Incorrect whisking technique
The problem:
Stirring matcha with a spoon or whisking it in a slow, circular motion does not introduce enough air, resulting in a cup without foam.
the solution:
Use a bamboo whisk (Chasen) and stir quickly with a W or M motion.
Continue whisking for 20 to 30 seconds until a smooth, foamy layer forms on the surface.
If you don't have a Chasen, an electric milk frother can be used as a good alternative.
3. Water temperature
The problem:
Very hot water burns the matcha and prevents foam from forming, while cold water does not help to blend the powder well.
the solution:
Use water with a temperature between 70 and 80 degrees Celsius.
If you boil the water, let it cool for a minute before pouring it over the matcha.
The right temperature preserves the bright green color and balanced flavor, and helps to create a perfect foam.
4. Do not sift matcha
The problem:
Matcha naturally tends to clump. If it is not sifted before use, small clumps will remain, hindering foam formation.
the solution:
Before preparing, sift the matcha through a fine sieve to break up any clumps.
This simple step makes a noticeable difference in softness and lather.
Try it with Takumi Matcha
You will notice the difference from the first time.
5. The amount of water and powder is unbalanced.
The problem:
If you use too much matcha with too little water, the mixture becomes too thick and difficult to whisk.
If there is too little matcha, not enough foam will form.
the solution:
Follow the ideal ratio: half a teaspoon (about 1 gram) of matcha to 60 to 90 ml of water.
You can adjust the quantity to taste, but a balance between matcha and water is essential for a good foam and consistent taste.
Additional tips for preparing the perfect matcha
- Use fresh matcha stored in an airtight container, away from light and moisture.
- Use a wide bowl (Chawan) as it helps with quick whisking and easily incorporating air.
- If you like matcha with milk, use instant matcha.
- Mix it with warm milk to obtain a smooth, creamy foam.
Frequently Asked Questions (FAQ)
1. Do all types of matcha produce foam?
No. Only premium matcha intended for drinking (Ceremonial Grade) produces a smooth foam. Types intended for cooking typically do not foam.
2. Does a metal whisk give the same result?
It can work, but it doesn't draw in air as efficiently as a traditional Japanese bamboo whisk.
3. Can cold water be used for matcha?
It's possible, but cold matcha doesn't usually foam as well. You need an electric mixer to distribute it properly.
4. How long should the matcha be whisked?
20 to 30 seconds is usually sufficient, or until you see a light, uniform foam on the surface.
5. How do I keep matcha fresh after opening it?
Store in a sealed container in the refrigerator or in a cool, dry place, and use within 2 to 3 months of opening.
Try Mo Matcha's premium matcha now!
To prepare a smooth cup with perfect foam, choose from our original Japanese range:
Enjoy the authentic matcha experience with a balanced taste and a perfect frothy texture.