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Not every matcha powder is equally suitable for a latte. In this article you'll read what to look out for when choosing matcha, so you can recognise a good product yourself, in the shop or online.

Culinary versus ceremonial matcha: which type do you choose for a latte?

Matcha is generally divided into two categories: culinary matcha and ceremonial matcha. Ceremonial matcha is made from the youngest, most carefully harvested tea leaves and is meant to be drunk pure, whisked with just water. Its flavour is therefore more subtle and softer.

Culinary matcha is more often used to combine with other ingredients, such as milk, and usually has a slightly more robust flavour that holds up well against that combination. For a latte this is usually the logical choice: the matcha flavour remains clearly noticeable, even with milk, without you needing an expensive ceremonial grade that is actually meant to be tasted pure.

How do you recognise good matcha?

A few characteristics that help you recognise

Matcha naturally contains antioxidants, amino acids and a small amount of caffeine. That makes the drink an appealing alternative to coffee for many people, although "healthy" is a broad term that depends on many factors. In this article you'll read what exactly is in matcha, how the caffeine compares to coffee and what to keep an eye on.

Prefer to get started right away? Then check out our matcha latte recipe or iced matcha latte recipe.

What's in matcha?

Matcha is finely ground green tea, made from the leaves of the Camellia sinensis plant. The big difference from regular green tea lies in how you drink it: with matcha you consume the whole leaf, while with steeped tea you only drink the infusion. As a result, you take in more of the leaf's nutrients than with an ordinary cup of green tea.

Matcha contains, among other things:

• Catechins, a group of antioxidants
• L-theanine, an amino acid that occurs naturally in tea leaves
• Chlorophyll, responsible for the characteristic green colour
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An iced matcha latte is the cool, refreshing version of the classic matcha latte: bright green, creamy and without the warmth of a regular matcha latte. It's therefore especially popular on warm days, or simply when you prefer a cold drink over a hot one. Want to know first what matcha exactly is and how the warm version works? Then check out our matcha latte recipe.

Making an iced matcha latte is just as simple as the warm version, but calls for a slightly different approach. In this recipe you'll read step by step how to make a cool matcha latte at home without lumps and without the flavour watering down.

How does the iced matcha latte differ from the warm version?

Matcha dissolves less easily in cold water than in warm water. So if you pour the matcha straight in with cold milk and ice cubes, a lump of powder quickly stays behind at the bottom of your glass.

The solution is simple: you first whisk the matcha with a little warm water into a concentrated "shot", and only then pour it

Looking for a warm coffee cocktail with a touch of luxury? French coffee combines strong coffee with cognac and a creamy layer of whipped cream. Perfect for a quiet evening moment or as the finishing touch to a dinner.

Yet French coffee often turns out too strong, too sweet or rather flat in flavour. With the right coffee and a good balance between alcohol and cream you get a smooth, full coffee cocktail with character.

In this recipe you will learn step by step how to make French coffee yourself, which coffee works best and how to serve the drink beautifully in layers.

What is French coffee?

French coffee is a warm coffee cocktail with strong coffee, cognac or orange liqueur and a creamy layer of whipped cream. The drink is often served as an after dinner coffee and is known for the smooth combination of coffee, alcohol and cream.

Unlike Irish coffee, which usually uses whisky, French coffee often has a slightly softer and more refined flavour. Cognac and liqueur give the coffee warm

Craving coffee, but want something different from a regular iced coffee? Then a coffee smoothie is a tasty and quick way to combine coffee with a creamy smoothie full of flavour.

Yet coffee smoothies often turn out too watery, too bitter or far too heavy. With the right balance between coffee, banana and ice, you get a fresh, smooth smoothie that works perfectly as breakfast or a snack.

In this recipe you will learn step by step how to make a coffee smoothie, which coffee works best and how to make the smoothie extra creamy.

What is a coffee smoothie?

A coffee smoothie is a creamy mix of coffee, fruit, milk and ice cubes. You can think of it as a combination of a smoothie and an iced coffee: refreshing, smooth in flavour and often a little more filling than ordinary cold coffee.

The difference from a regular iced coffee lies mainly in the texture. An iced coffee stays more liquid, while a coffee smoothie feels thicker and fuller thanks to the fruit and any extra ingredients such as oats

Fancy a full-bodied coffee liqueur that you simply make yourself at home? With this recipe you give a bottle of vodka, coffee and vanilla a rich, smooth flavour in just a few steps, perfect in an Espresso Martini or simply over ice.

Many homemade coffee liqueurs turn out too sweet, too sharp or lack that deep coffee flavour. A shame, because with the right coffee and a little patience you can make a version that comes surprisingly close to Tia Maria.

In this recipe you learn step by step how to make your own coffee liqueur, which coffee works best and how to keep the flavour nicely balanced.

What is Tia Maria?

Tia Maria is a coffee liqueur with a sweet, smooth flavour of coffee, vanilla and light caramel notes. The liqueur is often used in cocktails.

Making your own Tia Maria is popular because you can adjust the flavour entirely to your own taste. Do you use a strong espresso? Then the liqueur gains more depth. Add a little extra vanilla and it becomes softer and rounder in flavour instead.

Fancy an ice-cold coffee like the ones you drink on a sunny terrace in Greece? Then a Greek frappé is exactly what you’re looking for. This refreshing coffee is airy, frothy and surprisingly simple to make yourself.

Still, it often goes wrong: the foam collapses, the flavour is too bitter or too sweet. Such a shame, because with the right proportions and a simple technique you can have a delicious frappé ready at home in just a few minutes.

In this recipe, you’ll learn step by step how to make a Greek frappé, what to watch out for and how to adjust it perfectly to your taste.

What is a Greek frappé?

A Greek frappé is an ice-cold coffee drink with a thick foam layer, made from instant coffee, water and often ice cubes. You’ll see it everywhere in Greece: on terraces, at the beach or just at home as a cooling coffee moment.

What makes this coffee so distinctive is the airy foam on top. This is created by shaking or whisking the instant coffee with water (and optionally sugar) vigorously.

The difference is that freshly ground coffee retains more flavour and aroma, while pre-ground coffee loses its freshness faster. This is because coffee beans protect their aromas as long as they remain whole. Once you grind them, those aromas are released… but they also disappear quickly. With pre-ground coffee, this happens before you even make your cup.

That’s why freshly ground coffee often tastes fuller, richer and fresher. Pre-ground coffee, on the other hand, is mainly convenient: you don’t have to do anything and can quickly brew a cup.

Why does freshly ground coffee taste better?

It mainly comes down to aroma and oxidation. Coffee beans hold on to their scent and flavour compounds better as long as they stay whole. Only when you grind them are these released.

From that moment on, it goes fast. Ground coffee immediately comes into contact with oxygen, causing the aroma and flavour to diminish. The longer the coffee sits after grinding, the flatter the taste becomes. With pre-ground

You brew a jug of cold brew, patiently wait hours… and then it tastes weak or just bitter. Such a waste of your coffee and patience.

Many people think cold brew is just "coffee with cold water". But without the right ratio, grind and steeping time, you miss exactly that smooth, fresh flavour cold brew is known for.

The good news: if you know what to watch out for, you can make a surprisingly full and smooth cold brew at home. With a few simple steps and the right coffee, you brew an ice-cold favourite you can pour straight from the fridge.

What is cold brew coffee?

Cold brew is coffee brewed with cold water instead of hot water. Instead of quick extraction (like with filter coffee or espresso), you let the coffee steep slowly, usually between 12 and 24 hours.

The result? A completely different taste experience.

Cold brew is:

• smoother
• less acidic
• often a bit sweeter in flavour

This is because cold extraction pulls different compounds from the coffee than hot water. Bitter and acidic notes