How to Whisk Matcha Without Lumps: Barista-Proven Steps

A smooth, frothy bowl of matcha is all about sequence and temperature—not special effects. To whisk matcha without lumps, follow the barista workflow: sift, paste, whisk, top up, serve. Start with 1–2 g of matcha, use hot-but-not-boiling water (70–80°C/158–176°F), and whisk in a fast zigzag. If you don’t own a bamboo whisk, a handheld frother or a shaker bottle still delivers a velvety cup when you hydrate the powder first. Below, you’ll find the exact steps, tool swaps, and quick fixes we use in the Meat Recipe Box test kitchen to guarantee lump-free results every time.