As the saying goes, “Practice makes perfect.” And for this drink, I literally practiced making this every morning for almost a week before I got it just right.
Ever since having this drink at a local cafe, I wanted to recreate the beautiful layered drink at home. Starbucks in Asia popularized the Matcha Espresso Fusion, and it has quickly become an item of interest in cafes here. With warm summer days ahead, you can quench your thirst with this delicious iced drink in your own home.
The Matcha Espresso Fusion is a visually stunning 3-layered drink consisting of matcha green tea, milk, and coffee. It reminds me of a spin on the Yuen-Yueng which is a popular drink Hong Kong made of 3-parts coffee to 7-parts milk tea.
This double-caffeinated drink is not only vibrant in colour, but as well as in taste. The astringency of matcha is paired with the smokiness of coffee which is then mellowed with the milk. It’s a symphony of flavours that surprisingly work well in harmony together.
I’m excited to share my tips on making this drink at home with success.
First, a quick lesson in physics. If you didn’t pay attention in high school physics (guilty!), then it’s time to pay attention now.
Density = Mass / Volume. In order to obtain the different layers in the drink, we need to create different densities in each liquid. Keep in mind that temperature also affects density.
For our bottom layer, we’ll need to make this the heaviest so it will sink to the bottom. To do this, we’ll add sugar to the matcha to create a dense liquid.
The next layer is the milk layer, which will sit on top of the matcha.
Now comes the tricky coffee espresso layer. In order to get the espresso layer to float, remember that temperature affects density? Hot water will float on top of ice because it is less dense than cold water. The hot water molecules are excited and spread farther apart and take up more space in an area. Now that we know this, rest assured that the hot espresso will naturally float to the top.
Physics lesson over.
But I have one more trick to share with you when it comes to creating clean layers: the spoon.
If you tried to pour the milk over top the matcha, the gravity of the liquid would pull it down (OK, I lied — physics lesson still continuing!), potentially muddling the layers. When you pour the liquid over the back of the spoon, it gently trickles down slowly, leaving the layers intact.
So when someone asks you, “Coffee or tea?” You can smile thinking, “Why not both?” Have fun creating this drink at home, and if you do, I’d love to see your creations! Tag #siftandsimmer or leave a comment below and let me know how it goes.
Homemade Matcha Espresso Fusion
Yield: 1 (16 oz) Serving
2 tsp sugar (or to taste)
2 tsp high-quality matcha (affiliate link)
1/2 C room temperature water
6 ice cubes, crushed
1 C organic milk (or non-dairy milk beverage)
2 oz hot espresso
Place sugar and matcha in the bottom of a tall glass. Add water and mix well to dissolve the matcha and sugar.
Add crushed ice cubes to the glass.
Take a spoon and turn it around so the back side is facing the top. Position the spoon slightly above the ice. Carefully pour milk over top the back of the spoon. The milk will gently drizzle over top of the ice.
Next, using the same technique, carefully pour the hot espresso over the back of the spoon on top of the milk and ice. The espresso will float to the top.
Step back, pat yourself on the back and admire your beautifully handcrafted 3-layered drink. Enjoy.