Drinks

A matcha latte is steamed milk poured over a whisked paste of matcha powder and hot water. The key to a smooth, clump-free cup is temperature control (never use boiling water) and sifting before you whisk. This guide covers the classic hot version, the iced version, every milk option, and the most common matcha mistakes — fixed. What You Need Ingredient Amount Notes Matcha powder 1 tsp (2g) Ceremonial grade for best flavor Hot water 2 tbsp (30ml) 175°F / 80°C — not boiling Milk 6 oz (¾ cup) Any type works Sweetener 1–2 tsp Honey, maple syrup, or simple syrup Equipment: A small whisk (bamboo matcha whisk is ideal, a regular milk frother works), a wide bowl or mug, a milk frother or small saucepan. ...

A lungo (Italian: “long”) is an espresso shot pulled with roughly twice the water of a standard espresso — about 60–80ml instead of 30ml — over the same extraction time. The result is a larger, slightly less intense shot with a different flavor profile: more bitter, less sweet, with more extraction of higher-molecular-weight compounds from the grounds. Lungo at a Glance Ristretto Espresso Lungo Dose 18g 18g 18g Yield 18–22ml 36–40ml 60–80ml Ratio 1:1 1:2 1:3.5–4 Time 15–20 sec 25–35 sec 35–45 sec Flavor Concentrated, sweet Balanced Bitter, thin, long Lungo vs Americano: What’s the Difference? These two drinks look similar but are made differently: ...