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 four tips I found helpful for creating microfoam.
Learn the basics
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. It is important to learn the basic steps, practise, and make little adjustments until you develop your own style of matcha preparation.
Start with 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. I normally do this without measuring anything, since I just eyeball it until it creates a thick and smooth paste.
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. 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.
Tilt the bowl slightly
One last tip that I learned recently is that while whisking, it is good to tilt the bowl slightly. Many matcha bowls are not totally round at the bottom. Therefore, tilting helps the foam become even creamier. Whether you bought your bowl from us or somewhere else, it is a simple technique worth trying.
If you've mastered the foam
Read my blog for a matcha recipe for gym-goers.
Read the Matcha Recipe →