If you’ve ever made matcha at home and ended up with clumps, a flat surface, or foam that disappears in seconds, you’re not alone. Matcha is a fine powder, so it needs the right technique to whisk smoothly and look café-worthy.
One simple method that helps is the 30/20/10 rule. Think of it as a whisking rhythm designed to give you a smoother blend, finer foam, and a clean finish, especially for matcha lattes.
What the 30/20/10 rule means
The 30/20/10 rule breaks whisking into three stages:
30 seconds: mix and break up clumps
Start by whisking briskly to fully combine matcha and water. This stage is all about making sure the powder is evenly dispersed and hydrated.
Tip: Use a quick zig-zag “M” or “W” motion rather than stirring in circles. It blends more evenly and starts building fine foam.
20 seconds: refine the foam
Next, keep whisking but lighten your hand slightly. You’re aiming for microfoam, which means smaller bubbles and a creamier surface.
This is what helps your matcha look smoother and feel lighter in a latte.
10 seconds: smooth the surface
Finish with gentle whisking at the top. This “polishes” the foam by popping larger bubbles and leaving a more even, glossy finish.
Why it works
Matcha doesn’t dissolve like instant coffee. It’s suspended in water, so whisking matters. The three stages help you:
- distribute matcha evenly (fewer clumps)
- introduce air gradually (foam that’s finer, not bubbly)
- smooth the top (better texture and appearance)
It’s a small change in rhythm, but it makes your matcha base noticeably better.
What you’ll need
You don’t need a full tea-ceremony setup, but these help:
- Matcha powder (fresh is best)
- Hot water (not boiling)
- A whisk (chasen is ideal; a handheld frother works too)
- A bowl or wide cup
- A sifter (optional, but very useful)
Small tweaks that make a big difference
Sift your matcha
Sifting reduces clumps and makes whisking easier. Even a small kitchen strainer works.
Use hot, not boiling water
Water that’s too hot can push matcha toward bitterness. Warm-to-hot water is usually easier to whisk smoothly and tastes more balanced.
Start with a small amount of water
Make a smooth matcha base first, then add milk. This keeps the blend cleaner and prevents leftover clumps.
How to use 30/20/10 for a matcha latte
Once your matcha base is smooth and lightly foamy:
- Prepare matcha using the 30/20/10 rhythm
- Pour it into a cup with milk (cold or warm)
- Enjoy it layered, or stir for a creamy blend
This method is especially helpful if you love a rich top layer and a smoother mouthfeel in your latte.
Conclusion
The 30/20/10 rule is a simple way to level up your matcha at home, improving texture, foam, and overall sip quality. If you’d rather skip the whisking and go straight to enjoying a well-made cup, we’ve got you.
At mofucha, our matcha drinks are handcrafted fresh for takeaway in Clementi, with creamy matcha layers and cloud-like textures made to be comforting and easy to love. If you’re craving a treat, explore our matcha latte in Singapore.