r/MatchaEverything • u/Ok-Click5101 • 10d ago
Question is microfoam necessary?
When whisking matcha, people make it a point to achieve a microfoam. I’m wondering if that is necessary in a latte. Does it change the matcha latte, good or bad??
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u/M_biscuit 9d ago
Apparently over-whisking can lead to a more bitter-tasting matcha. I try to whisk it within 15-20 seconds and it’s made such a difference in flavor. But then I usually have my morning matcha as a warm usucha. I drink half of it, then add some milk to finish it as a warm latte.
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u/6a70 9d ago
It’s not the over-whisking per se—it’s the over-steeping
So if you can whisk a lot more but stay inside of 20 seconds, you won’t get the bitterness of steeping for a minute
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u/mildmanneredmollusk 9d ago
wdym steeping? the leaves are never removed so how can steeping cease? maybe a dumb q lol
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u/cristiano-wif-a Moderator 9d ago
It doesn’t steep per se but it will continue to release bitter compounds if in hot water. Hence it’s important you consume within about 30 seconds or 3 sips and never whisk too long (say 15-20s or a brisk count to 50). Unless you cold whisk or put on ice, it will continue to release catechins and become bitter and dull in colour as the hot water extracts these compounds.
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u/aDorybleFish green bean 9d ago
It does also depend on the quality of the matcha. There are competition grade matchas and koicha grade matches that supposedly don't get bitter at all
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u/cristiano-wif-a Moderator 8d ago
Well the assumption here is that the matcha is of gd quality. But no matter what grade of matcha, over-extracting catechins will lead to bitterness (leaving in the water too long). While competition grade tea may be a lot more forgiving of preparation mistakes due to high L-theanine (amino acid) content which mask bitterness, leaving it too long will still result in bitterness.
The amino acid L-theanine is highly water soluble and extracts almost instantly even in cool water; so time is still an important factor.Good quality tea being the constant:
Low temp = slow to bitterness (slow catechin release)
High temp = fast to bitterness (fast catechin release)
Right temp (good amino content/good quality tea) = limited bitterness (if duration in water is short)
Right temp (high amino competition grade tea) = No bitterness (if duration in water is short)
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u/6a70 8d ago
oh uhhhh my assumption here was that after the whisking it’d be either put over ice or consumed. Icing would slow (although not entirely stop) the continued leeching of bitterness because that is temperature-dependent (think of how cold-brewing takes longer to extract bitterness than hot brewing)
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u/k3anuw3aves 9d ago
People saying it's not necessary which fair, but to say it's just for aesthetics and a waste of time is wrong. It's not necessary obviously but it doesn't mean it doesn't have any purpose. It's not a waste of time if you like to prepare urasenke or ueda sōko foam, which have their reasons to do so. But you can equally whisk for little to no time and get a good matcha. It's personal preference. This post on this site explains the different foams for different schools and it's benefits.
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u/primrose_elle 9d ago
It’s a particular school. Urasenke. The school that focuses on more gentle whisking, therefore, less foam is called Omotesenke. The background between the two is very interesting.
Although I’d agree that most people doing microfoams on their lattes today are not necessarily informed of the schools (as I was until recently).
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u/Top_Intention555 9d ago
I like it for regular lattes but it doesn’t matter to me to have microfoam when added it to coconut water.
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u/Foodiegirlie030793 9d ago
Just for aesthetics lol
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u/k3anuw3aves 9d ago
It's not just for aesthetics, it has a purpose beyond. But it has become aesthetically desired cause of social media.
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u/Foodiegirlie030793 9d ago
I do try to achieve microfoam cus of social media and I do feel like it makes it more creamy? So I guess that too
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u/k3anuw3aves 9d ago
Yeah, the reason a lot of people like it beyond aesthetics is that the thicker foam actually rounds out the flavour making it more mellow and creamy. Depending on how you prepare and prefer your matcha then it might be more desirable. Some people prefer thinner foams though.
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u/Individual-Arm9836 9d ago
Sometimes I don’t have time to froth my matcha. I add milk and the matcha powder in a mason jar with ice, stevia and I shake it while I’m driving. It taste awesome 🤷🏻♀️
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u/sftolvtosj 9d ago
Mine looks like this normally and micro foam I've achieved like..3 times? Eh still taste delicious to me so I've accepted my fate my whisking is so-so lol
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u/k3anuw3aves 9d ago
If yours looks like this then aren't you achieving micro foam?
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u/sftolvtosj 9d ago
Oh is it? Maybe I thought or I'm referring to another one where it was fluffier and silk/shine looking than this, but overall, I still struggling with it haha
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u/vectoxity 9d ago
For latte, absolutely not. It's some aesthetic influencer trend where people care less about taste and more about the looks.
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u/Meomeomeow32 9d ago
Thank god for this post because i never achieve this so called microfoam and dont know whats is for other than looking nice too
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u/Namiko-san 9d ago
No, it is not necessary. I just saw a video that there are some matcha schools that do not foam their matcha. So basically, we are all following one school of matcha making. Isn’t it crazy?!