Matcha latte at home: first the tea, then the milk

Laatst bijgewerkt op: 25/10/2026

To make a matcha latte, prepare the tea and the milk separately. The quality of the powder, the water temperature, and the ratio all determine the flavor. SEVERIN is introducing a matcha-green version of the SPUMA Lite for heating and frothing milk.

Matcha is made from tencha: tea leaves that are shaded before harvest and ground into a fine powder after processing. Unlike with brewed tea, you drink the ground leaves along with the liquid. As a result, the cultivation, processing, and preparation directly influence the flavor you experience. The KTC matcha report covers these steps in detail.

Even when making a latte, the preparation of the tea deserves attention. Sift the powder beforehand to break up any clumps, then whisk it with water until smooth. For most matcha, 70 to 80 °C is a good starting point. Water that’s too hot can intensify bitterness and leave an unpleasant aftertaste. Add the milk only after that. You can read more about this preparation method in “Brewing Matcha: Water, Temperature, and Proportions.”

Heating or frothing milk

The SPUMA Lite takes care of preparing the milk. The device can froth up to 220 milliliters of milk or heat up to 400 milliliters. It features settings for both hot and cold milk foam, so you can use it to make both hot and iced matcha lattes.

The SPUMA Lite heats milk using induction and also froths milk for cappuccino and latte macchiato. With the chocolate function, you can make hot chocolate from grated chocolate or cocoa powder. After use, the stainless-steel milk pitcher is dishwasher-safe.

The technically identical black SPUMA Lite (SM 3579) was tested last year by kieskeurig.nl and received a rating of 9.0