How to Whisk Matcha Microfoam (in 60 Seconds)

Here's how to whisk matcha into smooth, glossy microfoam with a bamboo whisk in about 60 seconds.

Follow the real-time technique: start with a paste, whisk vigorously, then refine the bubbles at the surface.

What is matcha microfoam?

Microfoam is a layer of tiny, tightly packed bubbles on whisked matcha. It looks glossy and almost creamy, without large bubbles. It helps matcha feel smoother and pour cleanly over milk.

What you’ll need

Ingredients

• 3 g (about 1½ tsp) Junbi First Harvest Ceremonial Matcha
• 10 ml (⅓ oz) room-temperature water
• 60 ml (2 oz) warm water at about 80°C (175°F)

Tools

• Bamboo whisk (chasen), soaked in warm water before use
• Wide matcha bowl
• Fine-mesh sifter
• Bamboo scoop (chashaku) or measuring spoon

How to whisk matcha microfoam

1. Sift before you start. Sift 3 g (about 1½ tsp) matcha into the bowl to remove clumps.
2. Make a paste. Add 10 ml (⅓ oz) room-temperature water and mix into a smooth paste.
3. Add warm water. Pour in 60 ml (2 oz) water at about 80°C (175°F).
4. Even it out (0–3 seconds). Stir gently to even the consistency.
5. Whisk hard (3–40 seconds). Whisk rapidly in an “M” or zig-zag motion, keeping the tines in light contact with the bowl. Large bubbles are expected at this stage.
6. Refine the foam (40–55 seconds). Lift the whisk slightly and whisk gently across the surface to break down large bubbles.
7. Finish (55–60 seconds). Slow down and lift the whisk from the center. Your matcha should have a fine, glossy foam.

Matcha microfoam troubleshooting

• Clumps: Sift first and don't skip the paste step.
• No foam: Whisk faster from your wrist, using an “M” motion rather than circles.
• Large bubbles: Spend more time gently whisking the surface.
• Bitter taste: Let boiled water cool to around 80°C (175°F).
• Broken whisk tines: Soak the chasen in warm water before each use.

What to make with your matcha microfoam

Your matcha is ready. How will you enjoy it? Sip it straight, or use it in a Miso Caramel Matcha Latte, Pumpkin Spice Matcha Latte, or Double Vanilla Matcha Latte.

Frequently asked questions

Can I make microfoam with an electric frother?

Yes, but a bamboo whisk is designed to create a finer, silkier layer of microfoam.

Why make a paste first?

A small amount of water lets you mix the matcha fully before adding the rest of the water, reducing clumps.

How long should I whisk matcha?

About 40 seconds of vigorous whisking, followed by 15–20 seconds of refining.

What water temperature is best?

About 80°C (175°F). Avoid boiling water.

Technique at a glance

Time: About 2 minutes including setup | Whisking: 60 seconds

Ratio: 3 g matcha, 10 ml room-temperature water for a paste, and 60 ml warm water.

Method: Sift, make a paste, add warm water, whisk vigorously in an “M,” then refine the foam at the surface.

Try it, then tag us

Start with Junbi First Harvest Ceremonial Matcha, explore more matcha recipes, and tag @junbimatcha with your microfoam.