Koicha
Thick matcha, ceremonial preparation. Concentrated, no foam, blended with slow circular kneading. Use ceremonial-grade matcha only.
Matcha 4 g
Water 30 ml
Temperature 75 °C
Ratio 1:7.5
Grind Ceremonial
Before you start1
- Warm the chawanPour hot water into the chawan, swirl to warm, discard. Keeps the koicha temperature stable during slow preparation.
Steps · 3
01 Sift 0:20
02 Pour — 30 ml 0:30
03 Knead (neri) 1:30
Glossary1
- Bloom
- Pre-infusion. A small water dose over the grounds (usually 2x the coffee weight) that releases CO2 from fresh coffee. Without it, extraction gets uneven.
