Hello from ICHIZEN. If you enjoy matcha lattes, you may have seen the name “dirty matcha” on a café menu and wondered what makes it different.
Dirty matcha is a matcha latte with espresso added. It brings together the mellow green character of matcha, the softness of milk, and the roasted bitterness of coffee in one calm, layered drink.
What is dirty matcha?
Dirty matcha is made with matcha, milk, and a shot of espresso. The word “dirty” often refers to the way the espresso falls through the milk and matcha, creating brown streaks or soft marbling in the glass.
Compared with a regular matcha latte, the flavor is slightly more bitter and aromatic. If this is your first time making it, start with one espresso shot and only a little sweetener, then adjust from there.
If you would like to perfect the base first, our guide to hot and iced matcha lattes is a helpful place to begin.
A simple ratio to start with
For one serving, use 2 g matcha, 40 ml hot water, 150–180 ml milk, and one espresso shot, about 25–35 ml. If you like it sweet, begin with 5–10 ml simple syrup.
ICHIZEN matcha is Uji matcha from Kyoto, selected and refined by Wakimoto Jokoen. It is machine-milled into an ultra-fine, uniform powder, which helps it blend smoothly with milk. Sifting the matcha before whisking still makes a noticeable difference.
How to make hot dirty matcha
1. Whisk the matcha base
Sift 2 g matcha into a bowl or small cup. Add 40 ml water at about 75–85°C, then whisk until smooth with a chasen or small whisk.
2. Add warm milk
Pour the matcha into your cup, then add 150–180 ml warm milk. A little foam gives a soft texture, though too much foam can hide the espresso pattern.
3. Finish with espresso
Pour a freshly brewed espresso shot slowly along the side of the cup. In a hot drink, the layers will not stay separated for long, so enjoy it more for the aroma and flavor than for a fixed visual effect.
How to make iced dirty matcha
If you want clear layers, iced dirty matcha is the easier version. The green, white, and brown tones can settle beautifully before you stir.
Fill a glass generously with ice.
Add 150–180 ml milk and, if you like, a little syrup.
Whisk 2 g matcha with 40 ml hot water, then pour it gently over the ice.
Slowly add one espresso shot over the back of a spoon.
The key is to pour slowly. Let the liquid hit the ice or the spoon first, rather than falling directly into the milk. Try one sip before stirring, then mix lightly to enjoy the full balance.
How should you adjust the sweetness and milk?
If the espresso tastes too strong, add a little more milk or a small amount of syrup. If you want the matcha to stand out more, keep the milk closer to 150 ml.
Dairy milk gives a rounded body, oat milk adds gentle sweetness, and soy milk can feel cleaner and lighter. For a fuller comparison, you may enjoy our guide to the best milk for matcha.
A gentle note on caffeine
Dirty matcha combines matcha and espresso, so the caffeine from both drinks is present. Everyone responds differently, so if you are sensitive to caffeine or drinking it later in the day, consider using half a shot of espresso or a slightly smaller amount of matcha.
To avoid clumps, sift the matcha and whisk it first with a small amount of water. For iced dirty matcha, letting the espresso cool slightly before pouring can help the layers hold a little longer.
If the drink tastes too bitter, reduce the espresso first. Would you like the matcha to lead, or would you prefer a stronger coffee note today? Dirty matcha is flexible, and small changes make a clear difference.
Start with the basic ratio, then adjust it quietly to your own taste. That is often the best way to make this drink feel like yours.
FAQ
How is dirty matcha different from a regular matcha latte?
A matcha latte is usually made with matcha and milk. Dirty matcha adds espresso, bringing roasted coffee aroma and gentle bitterness to the mellow matcha base.
Can I make dirty matcha without an espresso machine?
Espresso is the standard choice, but a small amount of strongly brewed coffee can give a similar direction. Use less at first, then adjust with milk or sweetness if it tastes too bitter.
Does dirty matcha taste better sweetened?
It depends on your taste. For a first cup, about 5 ml syrup can help the matcha and espresso feel more balanced. Unsweetened dirty matcha tastes more bitter and coffee-forward.
How do I make clear layers in iced dirty matcha?
Use plenty of ice and pour slowly. Let the matcha and espresso run over the ice or the back of a spoon so the liquids enter gently and the layers stay visible longer.
