Heat the water and soak the whisk

• Heat the water to 80 °C in a temperature-controlled kettle.
• Place the bamboo whisk in a separate cup or bowl and pour the hot water over it so the bristles become flexible.
• Leave the whisk to soak while you prepare the matcha.

Sift the matcha

• Place the sieve over the matcha bowl.
• Scoop in three heaping spoonfuls of matcha powder.
• Sift to remove any clumps for a smooth consistency.

Add the water

• Add the hot water to the sifted matcha in the bowl.

Whisk the matcha

• Take the whisk out of the soaking water and place it in the bowl.
• Swirl it around first to combine the matcha and water and break up clumps.
• Whisk vigorously in a W-motion to create big bubbles and froth.

Create the microfoam

• Whisk closer to the surface with slow back-and-forth motions.
• Keep going until the big bubbles become very fine and a bouncy frothy layer forms.

Build the latte

• Fill a glass with ice.
• Add the sweetener and pour in the oat milk.
• Slowly pour the matcha over the top to keep the layers, then stir so the sweetener is fully mixed in.