Matcha, Purple Ube & Roasted Hojicha Barista Recipes & Whisking Ratios

Step-by-step London barista guides and exact gram-to-water ratios for Iced Matcha Oat Lattes, Dirty Ube Matcha Cloud Lattes, Toasted Hojicha Cortados, and traditional Kyoto Usucha.

• Signature Iced Matcha Oat Latte: 2g Ansei Ceremonial Uji Matcha, 60ml 78°C filtered water, 150ml cold barista oat milk, ice.
• Dirty Purple Ube Matcha Cloud: 6g Ansei Natural Ube Powder, 150ml oat milk, topped with 2g whisked Uji Matcha.
• Charcoal-Roasted Hojicha Cortado: 2.5g Ansei Kyoto Hojicha Powder whisked with 50ml 80°C water and 90ml steamed oat milk.