A great bowl of matcha is less about expensive gear and more about a few small habits done consistently. Here is the method we teach every barista on their first day.

What you’ll need

• Ceremonial-grade matcha, sifted to break up any clumps.

• A bamboo whisk (chasen) and a wide bowl (chawan).

• Water just off the boil, around 70–80°C.

The technique

Sift one to two scoops of matcha into your bowl. Add a small splash of water first and whisk it into a smooth paste — this is the secret to a lump-free bowl. Then pour the rest of your water and whisk briskly in a light W or M motion, keeping the whisk near the surface to build a fine, even foam.

Finish with a slow circle to gather the foam to the centre, lift the whisk, and drink straight away while it’s bright and aromatic.