Dirty Matcha Latte
A dirty matcha latte is a matcha latte with a shot of espresso: the roasted notes of the coffee meet the green, gently bitter note of the matcha, and the milk brings both together into a round, robust drink. The "dirty" in the name refers to the dark espresso running through the green glass.
- Prep time
- 5 min
- Total time
- 5 min
- Makes
- 1 large glass
- Difficulty
- Easy
Caffeine: by calculation about 30 to 90 mg per serving (from 2 g matcha)
Ingredients
- 2 g matcha
- 30 ml water, about 75 °C
- 150 ml milk or oat drink
- 30 ml espresso, freshly brewed
- syrup to taste
Utensils
- Espresso machine or stovetop espresso maker
- Sieve
- Bamboo whisk (chasen) or milk frother
- Bowl
- Heatproof glass or large mug
Method
- Brew the espresso.
- Put the matcha through the sieve into a bowl and whisk it with the 30 ml of water until smooth and foamy. If you want to sweeten, stir the syrup into the warm base now.
- Heat the milk until it steams but does not boil, froth it if you like and pour it into the glass.
- Pour the matcha base over the milk.
- Finally, add the espresso slowly on top so that three layers form, and stir before drinking.
Variations and tips
- Iced dirty matcha: Fill a glass with ice, pour cold milk over it, then the matcha base and finally the espresso. You can also whisk the base with cold water for this, which takes a little longer. Over ice the three layers stay visible for a particularly long time.
- The right balance: Espresso holds its own strongly against milk with its roasted notes, while matcha is more easily lost. If you mainly taste coffee, use a little more matcha or only half an espresso; if you mainly taste milk, use a little less milk.
- Order in the glass: With the espresso on top you see the layers best. If you put the espresso into the glass first, it mixes faster with the milk and the matcha forms the green top.
- Instead of espresso: Strong coffee from a stovetop espresso maker works well, and filter coffee works too but tastes thinner. In that case use a little less milk so the coffee is not lost.
- Sweetness: Syrup is best stirred into the warm matcha base, where it disperses evenly. Vanilla and caramel go with both components, but use them sparingly so neither coffee nor matcha is covered.
- Note on the figure: The calculated caffeine figure on this page covers only the matcha; the espresso adds further caffeine.
- A step from coffee: If you usually drink coffee with milk, a dirty matcha latte is a familiar way into the taste of matcha. Over time you can reduce the espresso and end up with the classic matcha latte.
Frequently asked questions
What does a dirty matcha latte taste like?
Round and robust: the espresso brings roasted notes and a slight bitterness, the matcha a green, grassy note, and the milk softens both. Depending on the ratio, either the coffee or the matcha comes through more. Try the basic recipe and then shift the ratio.
Is a dirty matcha latte drunk hot or cold?
Both are common. Hot it tastes rounder and creamier, over ice fresher, and the layers stay visible for longer. The ingredients are the same, only the milk is cold and the glass is full of ice.
Can I use regular coffee instead of espresso?
Yes, strong coffee from a stovetop espresso maker works well. Filter coffee works too but is thinner, so use a little less milk. What matters is that the coffee is strong enough to hold its own against milk and matcha.
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