Thick matcha, ceremonial preparation. Concentrated, no foam, blended with slow circular kneading. Use ceremonial-grade matcha only.
Sweet zone
Yield
30 ml
↕ drag to adjust · 25–50 ml
✓ in the sweet zone outside the sweet zone (30–40)
Matcha 4g
Ratio 1:7.5
Temperature 75°C
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.
