If you have seen matcha being prepared on the Internet, chances are you have thought about how come yours does not look like that. Well, this was me too.
Over the course of more than two weeks, I was struggling to prepare such a creamy microfoam. Every video tutorial I saw would claim there was only one way to do it right. But after some time experimenting, I understood that this is not really true.
The truth is to first understand the basics and only then work on small adjustments depending on your bowl, whisk, matcha, and technique. Here are five tips I found helpful for creating microfoam.
Step 1: Learn the Basics First
The most important lesson I have learned has nothing to do with any secrets. Actually, it is all about learning to forget the idea of having only one correct method of making matcha. No matter what quantity of matcha they use, how fast they whisk it, or what bowls they use, they can still create beautiful foam. The main principles remain the same, while the details may vary according to your equipment and personal preferences. There is no need to repeat someone's process of preparation exactly. It is important to learn the basic steps, practise, and make little adjustments until you develop your own style of matcha preparation.
Another interesting discovery I have made is that you do not necessarily need special equipment to start your experiment. You do not need any temperature-controlled kettle or precision scale.
All you need is to boil water and let it stand open for about one to two minutes. Of course, it will not be exactly 70–80°C, but it is enough for excellent results.
Step 2: Start with a Sifted Paste
It is always important to start with sifted matcha before whisking. This makes it easier to break any clumps. If not, you will take some extra seconds to break down the clumps while whisking, and it adds more pressure to your whisk.
Secondly, make a thick paste using a minimal amount of warm water. This is something I normally do without measuring anything, since I just eyeball it until I know it will create a thick and smooth paste. Also, it should be noted that most recipes advise adding 5–6 grams of matcha, but I prefer using about 2 grams of matcha. Both of them can work. The idea is not to follow other people's measurements, but to get a balance that will suit your taste and bowl.
You can add the rest of the water once the paste becomes smooth.
Step 3: Focus on Where You Whisk
Until recently, my main issue was having large bubbles.
For over two weeks, I continued making bubbles because all my whisking took place at the bottom of the bowl. As soon as I shifted the location and not the speed of whisking, I started making creamy microfoam.
I agree with the basic principle of the 30–20–10 technique, but I never knew that there was a proper placement of the whisk, and I actually never measure the time spent on each stage.
To begin, start with fast speed from the bottom of the bowl. After that, slowly bring your whisk to the middle, maintaining the same speed. Then slowly move to the surface at a slower speed. These movements will help break the bigger bubbles and create the creamy microfoam that you need.
In case your matcha is still not coming out as intended, don't be upset. It might be caused by something that has nothing to do with whisking. Perhaps you added too much water, or it got too cold before whisking.
Step 4: Tilt the Bowl Slightly
One last tip that I learned recently is that while whisking, it is good to tilt the bowl slightly. This is because many matcha bowls tend not to be totally round at the bottom. Therefore, tilting helps make the whisking easier, and the foam will be even creamier.
Whether you bought your bowl from us or somewhere else, it's a simple technique that's worth trying.
Final Thoughts
And if you've mastered the foam, read my blog for a matcha recipe for the gym-goers.