How to Build the Perfect Café-Style Matcha Latte (Hot & Iced)

If you’re offering matcha lattes on your café menu—or planning to—keeping things simple is key. After plenty of in-house testing, I’ve developed a few core recipes that help ensure consistent flavour, cost efficiency, and workflow ease.

This post walks you through my process, observations, and recipes for both hot and iced matcha lattes. Feel free to skip to the recipe sections if you’re short on time!

Why Fewer Sizes Is Better

I strongly recommend offering just one size (12 oz) or two at most for matcha lattes. Larger sizes like 20 or 24 oz can exceed the recommended daily matcha intake, and limiting options helps simplify training and drink consistency. For iced matcha lattes, 16 oz is ideal.

Hot Matcha Latte Testing

I tested recipes using my Shizuoka Matcha to build a base 6 oz (177 mL) latte that can be scaled up easily.

Measurements Used

• 1 scoop = 1 “Perfect Matcha Spoon” = 1.1g 
  

Testing Variables

• Water-to-milk ratios: 1:2, 1:1, and 2:1
• Matcha: 1.1g and 2.2g
• Sugar: 2.5g per 1.1g of matcha
• Milk: 2% dairy, heated to 60°C
• Water: Filtered, heated to 70°C

Observations

• More water = stronger matcha flavour, but may taste thin
• Less water = milkier flavour, but matcha can get lost
• Best balance: 1:1 water to milk ratio, 2 scoops matcha

💡 Ideal 6 oz / 177 mL Hot Matcha Latte

• 2.2g matcha (2 scoops)
• 5g granulated sugar
• 75g water at 70°C
• 75g milk at 60°C

Leaves room for steamed milk expansion.

💸 Product Cost (6 oz)

☕ Hot Latte Recipes by Size

• 12 oz: 4.4g matcha, 150g water, 150mL milk, 10g sugar – ~$1.00
• 16 oz: 5.8g matcha, 200g water, 200mL milk, 11.7g sugar – ~$1.33

Iced Matcha Latte Testing

I created an 8 oz iced matcha latte using simple syrup instead of granulated sugar. Syrup was made 1:1 with sugar and hot water (70°C), and each gram of simply syrup contains 0.5g of sugar.

Setup

• Matcha: 2.2g and 3.3g tests
• Simple Syrup: 5g (2.5g sugar) per 1.1g of matcha
• Ice: 75g nugget ice (¾ of the glass)
• Water: Room temp, filtered
• Milk: 2% at 4°C

Observations

• Flavour perception is dulled in cold drinks
• Sweetness and bitterness levels both need to increase below 15°C
• More Matcha was needed for the correct flavour ratio in the iced drink
• Room temp water slows ice melt rate leaving drinks colder, longer
• Best balance: 1:1 water to milk ratio, 3 scoops matcha, + more sweetener

🧊 Ideal 8 oz / 250 mL Iced Matcha Latte

• 3.3g matcha (3 scoops)
• 15g simple syrup (7.5g sugar)
• 75g nugget ice
• 65g room temp water (16°C)
• 65g milk (4°C)

💸 Product Cost (8 oz)

🧊 Iced Latte Recipe

• 16 oz: 6.6g matcha, 130g water, 130mL milk, 30g syrup, 150g ice – ~$1.30

Consider limiting to 16 oz for best results.

Final Thoughts

Matcha lattes are both simple and nuanced. Getting the ratios right and sticking to a standard size or two can make a world of difference for your café’s consistency and efficiency.

If you have questions or want help adjusting these recipes to your café workflow, feel free to reach out!

Cheers,
Sarah