Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Matcha Underground: A Barista Nerd's Handbook to Hacking the World's Most Expensive Green Powder

The Matcha Underground: A Barista Nerd's Handbook to Hacking the World's Most Expensive Green Powder

Berman, del Beans

Paperback

Diet & NutritionHumorCoffee & Tea

Currently unavailable to order

ISBN13: 9798171379827
Publisher: Independently Published
Pages: 90
Weight: 0.26
Height: 0.23 Width: 6.00 Depth: 9.00
Language: English
The word ceremonial on that tin is not regulated by anybody.

No legal definition. No certifying body. No standard anyone has to meet. Any green powder on earth can be sold under that word, and right now a great deal of it is.

Because there is a real shortage of Japanese matcha. Heat-damaged harvests, a tea-farming workforce averaging sixty-five, and demand climbing faster than anyone can plant. So culinary grade is being relabelled and sold at ceremonial prices. Powdered sencha is being sold as matcha. Green tea powder that was never shade-grown is arriving in Japanese-looking tins.

You are probably overpaying for something, and you probably cannot tell which.

Then there is the other problem. Even people who buy well are ruining it in the kitchen, usually in the first ten seconds, usually without ever finding out what they did.

Del Beans Berman wrote nine books about coffee and none about matcha, because matcha wasn't coffee and therefore wasn't his department. His daughter disagreed. Loudly. She pointed out that he'd never written a word about the thing she drinks every day, and that if he was so clever about her seven-dollar cafe matcha being forty cents of powder, he could write the book himself.

So he did.

INSIDE

How to read a tin before you pay: colour, origin, packaging, and the three substitutions the shortage has made profitable.

The single mistake that makes home matcha bitter, why it happens before you have even picked up the whisk, and the free fix.

Why your bowl has grit at the bottom, and the two-dollar tool that ends it permanently.

The whisk. Speed, not force, forty seconds, and one finishing move almost nobody does.

The latte dose most people get wrong by half, and why oat milk genuinely suits matcha better than dairy.

Cold and iced techniques that work, and why whisking straight into cold water never will.

Usucha, koicha, and eight hundred years of history from a monk named Eisai in 1191 to the paper cup on your desk.

PLUS TWENTY-TWO RECIPES, from the everyday bowl to a syrup that turns anything in your fridge green.

A bowl, a whisk, a sieve, and good powder. That is the entire kit, and it costs less than four cafe lattes.

Buy better. Whisk better. Stop paying seven dollars for forty cents.

Also from

Berman, del Beans

View All

Also in

Coffee & Tea

View All