To some, matcha is a fresh and soothing drink, while to others it tastes like grass. Regardless of what matcha means to you, its current popularity is undeniable. In an earlier article, we discussed how its recent explosion in popularity can be attributed to its rich history, supposed health benefits, and wide social media appeal. But now that we’ve discussed its climb to popularity, it's time to address one final question: How can you best experience the drink yourself?
Whether you’re looking for a good place to order matcha or need tips for making one yourself, we’ve got you covered. We sought out various baristas and drink hobbyists from Andrews University and asked how to best make or order a good matcha. These are their answers:
Q: What are the best coffee shops in the area for matcha?
“Forte, Mason Jar, Krak, and Revenant Coffee bar are the best places to go for matcha, in my opinion.”
– Helena Hilton (senior, known on campus for making various types of matcha)
“I would say either 2nd & Main or Infusco has some of the best matcha. I would say 2nd [tends to be] a little bit too sweet and then [Infusco’s] is a little bit more on the herbal side compared to what most people would like.”
– Alina Weber (alumna, barista at Infusco)
“Forté Coffee in Saint Joe. They use traditional preparation techniques, including bamboo whisks and ceramic dishes, as well as using ceremonial grade matcha. They also do everything by weight, so the matcha will be the same every single time, which is nice. The base matcha comes with honey, which I think is just about perfect for most people. It is not super traditional, and they serve matcha lattes not matcha (as I learned they are two different things).”
– Josiah Morrow (alumnus, barista at 2nd & Main, former Forté Coffee employee)
Q: What are some tips you have for those making matcha?
“I typically use culinary grade matcha to make my drinks, so I think it's really important that the water is on the cooler side rather than warm. When the water is too warm, it can make the matcha have that seaweed-like flavor that some individuals may not enjoy. Also, I think it's important that you aren't diluting too much with the water that you're using… A general rule of thumb is that you should only use as much water as you need to dissolve the matcha. That way, your latte won't end up watery, and you have more of the matcha flavor in your drink.”
– Helena Hilton
“For those doing Matcha, I suggest doing your own research and looking at multiple sources. See what a bunch of those sources say and also just try it out yourself… because people have different tastes.”
– Alina Weber
“Start with a good ceremonial grade matcha. It makes a big difference in texture and flavor. Always sift the matcha, use warm water instead of boiling if you are making it traditionally, and whisk in a zig-zag motion to create a creamy froth. One of my favorite tips is cold whisking. Instead of whisking the matcha with water, I whisk it directly into whatever milk or base I am using for the drink. It takes a little longer, but it makes the creamiest matcha ever with the nicest micro foam. It has become my preferred method for iced matcha. I always use a bamboo whisk because it blends the matcha softly and evenly. For dirty matchas, use a smooth espresso shot that does not overpower the tea. Taste as you go because every matcha has its own personality. Some are sweeter, some are grassy, some are rich with umami. Adjust your sweetener and milk based on the matcha you are using. I personally prefer iced matcha overall, especially for fruity or refreshing flavors. Hot matcha tastes amazing with dessert-inspired drinks or creamier flavors, but iced matcha is my everyday favorite.”
– Karla Torres (alumna, ran a pop-up coffee shop out of her dorm room and is on the marketing team for Birdies and Lattes, a golf center and cafe.)
“I think that, like most things in the culinary world, preparation and execution require skill, technique, and time. It took me months to learn how to froth matcha at my original barista job. Here is my advice: If you want to make it yourself, actually learn how to make it. Take the time to learn the ratios, the ceremony, and learn how to put love into what you are making. Learn the culture, purchase actual high-quality matcha. I love the art of making things. It's why I became an artist in the first place. A general tip I have is, care about what you are consuming and making. This applies to a lot of things, but especially to the culinary world. It's like Taco Bell or Olive Garden. Both gross exaggerations of the cultures they are trying to ‘mimic.’”
– Josiah Morrow
Looking back on all of these answers, if there's one takeaway that can be reached, it's the following: matcha isn’t the easiest drink to make. When you order it, you’re trusting both the competency of the barista and the quality of the matcha they’re using; there’s a reason why so many café-goers have horror stories of the times they’ve drank a terrible matcha. But armed with the aforementioned tips and a spirit of experimentation, we have faith that you’ll be able to find your own perfectly crafted matcha.
The Student Movement is the official student newspaper of Andrews University. Opinions expressed in the Student Movement are those of the authors and do not necessarily reflect the opinions of the editors, Andrews University or the Seventh-day Adventist church.