The Art of Preparation: How Espresso and Matcha Share More Similarities Than You Think

When Dritan Arsela, the renowned Düsseldorf barista and coffee house owner, launched his "respect the beans" movement advocating for coffee-only cafés, it sparked an unnecessary debate in the specialty beverage community. At Lowinsky's in Hamburg-Eppendorf, we believe exceptional baristas should master both worlds – understanding not just coffee, but tea and herbal infusions as well.

The truth is, espresso and matcha preparation share far more similarities than differences. Both require precision, technique, and respect for the ingredient. Here's why every skilled barista should understand both crafts.

Recipe Ratios: The Foundation of Both Beverages

Espresso Ratios

When preparing espresso, everything begins with your recipe – the precise ratio of coffee to water. A standard espresso might use:

  • 20 grams of ground coffee
  • 40 ml of extracted water
  • Ratio: 1:2 (one part coffee to two parts water)

This ratio determines strength, flavor balance, and extraction quality.

Matcha Ratios

Similarly, traditional matcha preparation follows strict proportions:

  • 2.5 grams of ceremonial-grade matcha powder
  • 25 ml of hot water
  • Ratio: 1:10 (one part matcha to ten parts water)

Just like espresso, this ratio dramatically affects the final taste, texture, and experience.

Key Takeaway: Both beverages require precise measurements. Neither forgives sloppy ratios.

Technique Matters: Tamping vs. Whisking

The Art of Tamping Espresso

Proper tamping creates even extraction. When you tamp espresso in the portafilter:

  • Even pressure ensures balanced water flow
  • Tilted tamping causes uneven extraction
  • Inconsistent technique results in sour, under-extracted shots

The tamper is your precision tool for espresso success.

The Art of Whisking Matcha

Whisking matcha (chasen technique) serves the same purpose as tamping – ensuring proper preparation:

  • Vigorous whisking creates smooth, frothy texture
  • Inconsistent whisking leaves clumps and uneven flavor
  • Proper technique fully incorporates the powder for optimal taste
Whether you're tamping espresso or whisking matcha, consistency and technique define the final cup.

Single Origin: Terroir Matters in Coffee and Tea

Single Origin Coffee

Specialty coffee lovers understand that single-origin beans showcase:

  • Unique regional characteristics
  • Specific terroir (soil, climate, elevation)
  • Producer craftsmanship
  • Flavor complexity that blends cannot replicate

Single Origin Matcha

At Lowinsky's, we source single-origin matcha from specific regions in Japan – Kyoto, Kagoshima, Yame, and Shizuoka. These teas express:

  • Regional terroir differences
  • Small-farm production methods
  • Cultivar-specific flavor profiles (like Okumidori, Yabukita, Kanayamidori)
  • Artisanal quality impossible in mass production
Both espresso and matcha reach their peak when sourced directly from dedicated producers in their native regions.

The Drink Menu: Parallel Preparations

Strong Espresso = Koicha Matcha

  • Double ristretto (concentrated espresso shot) = Koicha (thick matcha preparation)
  • Both deliver intense, concentrated flavor
  • Both require skilled preparation
  • Both serve as the base for milk beverages

Americano = Usucha Matcha

  • Americano (espresso with hot water) = Usucha (thin matcha tea with more water)
  • Both offer lighter, more approachable versions
  • Both maintain the essential character of the base ingredient
  • Both appeal to customers seeking less intensity

Flat White = Matcha Latte

Creating a perfect flat white requires:

  1. Double ristretto espresso shot
  2. Microfoam-textured milk
  3. Proper milk-to-espresso integration

Creating a perfect matcha latte follows identical principles:

  1. Strong matcha shot (2.5-3g matcha + 25ml water)
  2. Beautifully steamed milk with microfoam
  3. Proper milk-to-matcha integration
The parallel is undeniable: Both beverages demand the same steaming technique, ratios, and presentation skills.

Why Every Barista Should Master Both

At Lowinsky's Hamburg café on Lehmweg 36 in Eppendorf, we train our team in both espresso and matcha preparation because:

  • Technical skills translate – tamping precision = whisking precision
  • Ratio understanding applies to both beverages
  • Customer preferences vary – some avoid coffee but seek caffeine
  • Professional versatility makes better baristas
  • Cultural respect means honoring both traditions

The "coffee versus tea" debate misses the point entirely. Excellence in café culture means mastering both.

Experience Both at Lowinsky's Hamburg

Visit our café in Hamburg-Eppendorf to experience expertly prepared espresso and ceremonial-grade matcha. We source our matcha directly from small farms in Japan and work with specialty coffee roasters who share our commitment to quality.