My Perfect Matcha Ratios

Matcha can feel a little intimidating at first. Too much powder and it’s bitter, too much milk and it loses its flavor completely. After a lot of trial and error, I’ve found a simple ratio that gives a smooth, balanced, and consistently good matcha every time.

Why Ratios Matter

Matcha is more delicate than coffee. Small changes in measurement can completely shift the taste. Getting the ratio right makes the difference between something earthy and smooth versus something grassy or watered down.

My Go-To Matcha Ratio

• 1 teaspoon matcha powder (about 2 grams)
• 2 ounces hot water (not boiling, around 160–175°F)
• 6–8 ounces milk of choice
• Optional: 1–2 teaspoons sweetener (honey, maple syrup, or vanilla)

How I Make It

1. Sift the matcha powder into a bowl or cup to remove clumps.
2. Add the hot water and whisk until smooth and slightly frothy.
3. Heat or froth your milk separately.
4. Pour the milk over the matcha and stir gently.
5. Add sweetener if desired and adjust to taste.

Adjusting to Your Taste

If you prefer a stronger matcha, increase the powder slightly instead of reducing the milk too much. If it tastes too strong or bitter, add a bit more milk or a touch of sweetness to balance it out.

Iced Matcha Version

• Use the same ratio
• Whisk matcha with hot water first
• Pour over ice, then add cold milk

This keeps the matcha smooth and prevents clumping.