Every matcha drink at Choji starts the same way: sifted, measured, and whisked by hand. Getting a smooth, clump-free base is the difference between a silky latte and a gritty one — here's exactly how we do it behind the bar, so you can do it at home.
What you'll need
- Ceremonial-grade matcha
- A fine sifter
- A chawan (matcha bowl) or wide mug
- A chasen (bamboo whisk)
- A kitchen scale & thermometer
The Choji Method
Sift 5 grams of matcha into your bowl
Don't skip the sifter. Matcha clumps naturally from static and moisture, and sifting is what gives you that fine, even powder that dissolves clean. Weigh it — 5 grams, not "a spoonful."
Add 60 grams of hot water at 177°F
Temperature matters more than people think. Boiling water scorches matcha and turns it bitter — 177°F (about 80°C) pulls out the sweetness and umami without the burn.
Break the clumps, then whisk in a zig-zag
First, use slow, gentle strokes with the whisk to press out any large clumps against the bowl. Then pick up speed: whisk briskly in a zig-zag ("W") motion from your wrist — not stirring in circles — until a fine, pale-green foam forms on top.
The zig-zag: fast, light strokes from the wrist.
Turning it into a latte
That whisked base is the heart of every latte on our menu. Pour it over ice and milk for a classic matcha latte — or come see us in the East Village and try it under our fig cream foam, the way most of our regulars take it.
Tips from our bar
- Soak your bamboo whisk in warm water for a minute before using — it softens the tines and keeps them from snapping.
- Pre-warm your bowl with hot water and dry it fully before sifting in the matcha. Your drink stays warmer longer.
- Whisk fast, but keep the tines just off the bottom of the bowl — dragging them wears the whisk out.
- Store matcha airtight, away from light and heat. Freshness shows up in the color: vibrant green, never dull.
