The Brewing Guide
Cafe results, your kitchen.
Pick your craft, then scroll the machines that make it. Every method shows the drinks it makes and the exact ratios, temperatures, and timing to nail them.
Matcha
Stone-ground green tea, whisked to a jade froth. A little ritual and the right temperature are everything.
Whisked (usucha)
MediumChawan bowl + bamboo whisk (chasen)
The traditional way. Sifted matcha and just-under-boiling water, whisked in a brisk W-motion until a fine jade foam rises — grassy, sweet, and clean.
- Ratio
- 2g (1 tsp) : 60–70ml water
- Temp
- 70–80°C / 160–175°F
- Time
- 1 min
Best results: Never use boiling water — above ~80°C scalds matcha bitter. Whisk in a fast W/M motion, not circles.
Drinks you can make
Matcha latte
EasyElectric frother / milk steamer
Matcha's crowd-pleaser. Whisk matcha into a smooth paste, then fold in steamed or cold milk for a creamy, naturally sweet latte with a gentle, steady lift.
- Ratio
- 2g matcha + 30ml water : 180ml milk
- Temp
- 70–80°C water · steamed milk
- Time
- 2 min
Best results: Make a lump-free paste with a little water first — cold or steamed milk won't dissolve clumps later.
Drinks you can make
Iced & shaken
EasyShaker / frother + glass of ice
Summer in a glass. Shaken matcha over ice with milk or coconut water — bright, refreshing, and endlessly customizable with fruit or a touch of vanilla.
- Ratio
- 2g matcha + 40ml water : 200ml cold liquid
- Temp
- Cold, over ice
- Time
- 2 min
Best results: Sift then shake the matcha hard with a splash of water before adding cold milk — no clumps, all froth.
Drinks you can make
Dial it in over time
Tell Sage how you brew.
Save a brewing profile — the machines you own and how you take your coffee — and Clarity Sage tailors its recommendations to your exact setup, then learns what gets you your best days.
- Recommendations matched to your gear
- Method tips for the drinks you actually make
- Gets smarter as you log check-ins