Matcha Coffee (Dirty Matcha)
Dirty matcha is what happens when you can't decide. A shot of espresso layered into a matcha latte gives you coffee's punch and matcha's calm focus in one glass. The flavors are stronger together than apart — the espresso's bitterness contrasts the matcha's sweetness rather than fighting it.
- Prep time
- 5 minutes
- Servings
- 1 glass (350 ml)
- Difficulty
- Intermediate
Ingredients
- 1 tsp matcha powder
- 60 ml warm water (~75 °C)
- 1 shot espresso (30 ml) — fresh, hot
- 200 ml cold milk (oat or whole)
- Ice
- Sweetener — optional
Instructions
- 1Sift matcha and whisk with warm water until smooth.
- 2Fill a tall glass with ice. Pour in the cold milk to three-quarters full.
- 3Slowly pour the matcha over the milk for the layered look.
- 4Pull a fresh espresso shot. Pour it gently over the back of a spoon onto the matcha — it floats briefly, then sinks dramatically. That's the show.
- 5Stir before drinking. If you want it sweeter, add syrup before the espresso.
Tips
- A fresh espresso is non-negotiable — stale espresso drags everything down.
- Cold milk + ice is critical. Hot dirty matcha works but is much trickier to layer.
- Total caffeine: roughly 95 mg. Don't add a second matcha bowl on top of this.
FAQ
How much caffeine in a dirty matcha?
Around 95 mg — about 33 mg from the matcha plus 63 mg from the espresso. Roughly equal to a single 8 oz drip coffee.
Espresso or strong coffee?
Espresso. Filter coffee dilutes the drink too much; you need that concentration to balance the matcha.
Will the espresso curdle the milk?
Not if the milk is cold — and oat milk is more curdle-resistant than dairy. If you're worried, pour the espresso last after stirring.