Water temperature is one of the most important factors in making good matcha. Get it wrong, and your matcha will taste bitter.
The Right Temperature
160-175°F (70-80°C) is the sweet spot for most matcha.
- 175°F (80°C) — Standard recommendation, good balance of flavor extraction
- 160-170°F (70-77°C) — Even gentler, brings out more sweetness
- Never use boiling (212°F / 100°C) — This scorches the matcha
Some people prefer slightly cooler temperatures, especially for high-quality ceremonial matcha. Experiment to find what you like.
Why Temperature Matters
Matcha contains compounds called catechins, which are responsible for both the health benefits and the bitter taste. Hot water extracts these catechins aggressively.
At lower temperatures:
- Sweetness and umami come through more
- Bitterness is reduced
- The delicate flavors of good matcha are preserved
At higher temperatures:
- Bitter compounds extract faster
- Subtle flavors get overwhelmed
- The matcha can taste harsh or astringent
How to Get the Right Temperature
With a Thermometer or Variable Kettle
Set your kettle to 175°F, or use a thermometer to check. This is the most reliable method.
Without a Thermometer
- Boil your water
- Turn off the heat
- Wait 2-3 minutes
- The water should now be around 175-180°F
Another method: Pour boiling water into a room-temperature ceramic bowl. The transfer will drop the temperature by about 15-20°F.
The Touch Test
If you can hold your hand over the steam without discomfort, it’s probably in the right range. If the steam feels intensely hot, wait a bit longer.
For Lattes
When making a matcha latte, temperature is slightly less critical because milk will dominate the flavor anyway. But starting with proper temperature still makes a difference.
Make a concentrated matcha shot with 175°F water, then add your milk. The milk can be any temperature you prefer — cold, room temperature, or steamed.
Common Mistakes
- Using water straight from the boil — The most common cause of bitter matcha
- Not waiting long enough — Give the water time to cool
- Reheating cooled matcha — Don’t do this. Make a fresh cup instead.