What makes it this drink and not its neighbour on the menu. The café in Brewology judges every one by these.
Milk 100–220 ml
Milk 40–75 °C
Matcha 30–120 ml
Water 65 °C or more
Froth 2 mm or more
Milk goes in before the matcha
Shot: ristretto or espresso or lungo
Coffee 18–70 ml
Matcha goes in before the shot
More matcha
Usucha: Thin matcha: whisked powder and hot water, nothing else.
Matcha latte: Steamed milk with whisked matcha poured over the top — the same milk the espresso machine makes, just under a different drink.
Vanilla matcha latte: With a pump of vanilla syrup. Steamed milk with whisked matcha poured over the top — the same milk the espresso machine makes, just under a different drink.
Chocolate matcha latte: With a pump of chocolate syrup. Steamed milk with whisked matcha poured over the top — the same milk the espresso machine makes, just under a different drink.
Iced vanilla matcha latte: With a pump of vanilla syrup. Whisked matcha poured over cold milk and ice.
Strawberry matcha latte: Strawberry syrup, cold milk and ice, with whisked matcha poured over the top: pink, white and green in three layers until it is stirred.