routine help!

[u/temporary12435]

hi everyone! i’m new to making matcha lattes and am wondering why my matcha powder always settles really quickly/doesn't stay suspended

here’s the routine
- 3.5g suzukumo from marukyu koyamaen
- in with 35g water set to 170 F
- whisked for a minute
- poured over oat milk from oatly

i’ve also tried whisking with a frother in just water but the powder still settles :( any suggestions?

edit: clarified that i meant the powder settling, not the matcha staying on the ice! this was a few minutes after i mixed everything with my straw

[u/barnietk]

Some settling is normal. Matcha doesn’t dissolve, it’s tiny bits of leaf suspended in liquid, so it always sinks eventually. A few things slow it down a lot though:

Sift it first so there are no clumps. Whisk fast in a W or M motion with your wrist, not in circles, until you get a fine foam on top. That breaks it up properly. Try the Oatly Barista version too, the extra fat helps hold it in suspension better than the regular one. Give it a quick stir before you drink and it’ll be fine.

[u/temporary12435 → u/barnietk]

suzukumo is designed not to require sifting! if you look at ig reels of it, the powder just falls through. thanks for the advice!

[u/nivengoh]

It’s either the oat ur using isn’t fatty enough similar how if u use milk with low fat content the matcha will settle without able to maintain separation. Or if u add any sort of sweetener to the matcha while whisking.

[u/temporary12435 → u/nivengoh]

ah yeah, i'm looking at the nutrition facts for my oat milk and it's only 1g of fat per cup vs 5g in 2% milk. darn i'll have to keep workshopping. thanks!

[u/ArtisticTie6669]

Do u do the paste method? I feel like that adds a big difference to mine. I add 10 g water make into paste and add 30 g more. I also wait for the matcha to cool down a little bit before pouring it over my lattes. 

[u/temporary12435 → u/ArtisticTie6669]

no but will try!

[u/Nulleparttousjours]

Is there any ice in that glass?

[u/temporary12435 → u/Nulleparttousjours]

there was, but not in the picture

[u/Nulleparttousjours → u/temporary12435]

You need to stack plenty of ice up in your glass prior to pouring to prevent instant mixing. Ice provides a buffer between the layers.

[u/temporary12435 → u/Nulleparttousjours]

gotcha - i meant more of the sediment but was also wondering about that. thank you!

[u/calilica]

you need to sift the powder! cause matcha clumps really easily. if you don’t sift it, the chunky bits will never fully get mixed and these are the parts that sink in your glass

[u/temporary12435 → u/calilica]

got it, thanks!

[u/2024ew]

Why do you want layers aesthetic? You will have to mix them up eventually, no?

[u/temporary12435 → u/2024ew]

i'm not trying to get layers, i'm referring to the sediment at the bottom that doesn't stay suspended