Matcha to water ratio calculator
Pick what you're making and how many servings. You'll get the matcha in grams, the liquid in millilitres, and the same dose translated into chashaku scoops and teaspoons for when you don't have a scale.
The short answer
Usucha is 2g of matcha to 60ml of water, roughly 1:30. Koicha is 4g to 30ml, about 1:7. A latte is 3g whisked with 60ml of water and combined with 180ml of milk — a higher dose than a straight bowl, because milk masks the tea.
Matcha
2 g
Water
60 ml
75°C
Ratio
1:30
matcha : water by weight/volume
Measured out
2 scoops
≈ 1.2 tsp
Thin matcha, whisked to a foam. The standard bowl.
Scoop counts assume a chashaku holding about 1g and a level teaspoon holding about 1.7g. Teaspoon capacity varies by a full gram depending on how clumped and packed the powder is, which is why a 0.1g scale beats both.
Why the latte dose is higher
This is the single most common mistake in home matcha, and it is not a technique problem. Milk fat coats the tongue and milk protein — casein in dairy — physically binds to the catechins that carry matcha's flavour. The tea is still in the cup; you just cannot taste as much of it. Using the same 2g you would use for a bowl and then adding 180ml of milk produces a drink that tastes of sweet milk with a green tint.
Three grams is the practical floor for a 240ml latte, and a sweet oat milk pushes that closer to 3.5g. If your lattes taste weak, raise the dose before you change brand — it is cheaper and it is usually the actual cause.
Measuring without a scale
A chashaku — the bamboo scoop — holds about 1 gram, which is why traditional recipes are written in scoops. Two scoops for usucha, three to four for koicha. It is a surprisingly consistent unit.
Teaspoons are much less reliable. A level teaspoon holds roughly 1.7g and a heaped one can reach 2.5g, and matcha's density shifts with clumping and humidity, so the same spoon delivers different doses on different days. That full gram of variation is enough to move a bowl from balanced to bitter, which is why a $15 scale reading to 0.1g is the fastest fix for inconsistent matcha.
Frequently asked
What is the correct matcha to water ratio?
For usucha (thin matcha), 2g of matcha to 60ml of water — roughly a 1:30 ratio. For koicha (thick matcha), 4g to 30ml, which is about 1:7. For a latte, 3g whisked with 60ml of water then combined with 180ml of milk. The latte dose is higher than a straight bowl because milk masks the tea.
How much matcha for one cup?
2 grams for a standard bowl of usucha, which is two chashaku scoops or roughly one heaped teaspoon. Increase to 3g for a latte, because 180 to 200ml of milk dilutes and covers the tea. Koicha uses 4g in very little water and should only be made with ceremonial grade.
How many teaspoons is 2g of matcha?
A little over one level teaspoon. A level teaspoon holds roughly 1.7g of matcha and a heaped one closer to 2.5g, but the range is wide because matcha's density changes with clumping and humidity. A chashaku scoop is more consistent at about 1g, and a 0.1g scale is more reliable than either.
Why does my matcha taste weak in a latte?
Almost always under-dosing. People use the same 2g they would use for a bowl, then add 180ml of milk on top of it. Milk's fat and protein physically mask matcha's flavour compounds, so a latte needs 3g to taste like matcha rather than sweet green milk. Increasing the dose fixes this more reliably than changing brand.
Should I change the ratio for iced matcha?
Keep the matcha and water the same, but account for the ice. Ice melts and dilutes, so whisk your 3g concentrate with 60ml of hot water as usual, pour it over ice, and use slightly less cold milk than you would for a hot latte — around 150ml rather than 180ml.
