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Clifton Matcha (100g)
Clifton Matcha (100g)
Regular price
£18.00
Regular price
Sale price
£18.00
Unit price
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per
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Description
Description
We source our matcha from Anshun Royal Tea Village, nestled in the mountains of southwestern Guizhou Province, China, near Huangguoshu Waterfall – the tallest waterfall in China. The region's clean mountain water, mineral-rich soils, and misty climate create ideal conditions for growing exceptional tea.
At an elevation of approximately 1,300 metres above sea level, the cooler temperatures and natural environment support low-intervention farming practices. The tea plants grow slowly, producing leaves with a distinctive character that reflects their unique terroir.
Our matcha is milled using a water-jacketed horizontal ball mill with three different ball sizes. This advanced cold-grinding process maintains temperatures below 10°C, helping to preserve the tea's natural colour, aroma, flavour, and nutritional properties while achieving an ultra-fine particle size.
100g pouch of ceremonial grade matcha powder.
Instructions
Add 3g (one scoop) of Clifton Matcha to a cup with 40ml of warm water.
Whisk thoroughly or use frother until silky smooth.
Add ice to cold milk, then pour Clifton Matcha on top (or enjoy with hot milk).
Filter Brewing
What you'll need:
15g Coffee (Medium-fine Grind) per 250g Water
V60 Dripper
Filter Papers
Digital Scales
Mug or Carafe
Coffee Grinder
Kettle (Ideally one with a gooseneck)
Step-by-step:
1. Rinse your filter paper and then empty your carafe.
3. Grind your coffee so it's fresh.
2. Add coffee to your filter and gently shake to flatten the bed.
3. Bloom. Pour 50g of hot water over the grounds, swirl and wait 30 seconds.
4. Pour to up to 150g at 1 minute, then the remaining water by 2 minutes.
5. Give the brewer a little swirl, aiming for the total brew time to be 2.5 to 3 minutes.
6. Enjoy!
If you'd like to mix things up, try a Clever Dripper.
Mastering a Cafetiere
What you'll need:
15g Coffee (Coarse Grind) to 250g Water
Cafetiere
Digital Scales
Coffee Grinder
Kettle
Step-by-step:
1. Pre-heat your cafetiere so it's up to temperature.
2. Add coffee and begin pouring the hot water into the cafetiere in a circular motion.
3. Stir the top later gently to break up the top later.
4. Place the lid on without pushing down the plunger. Leave to brew for 4 minutes.
5. Plunge slowly and steadily to the bottom.
6. Serve straight away!
If you'd like to step out of your comfort zone, try an Aeropress.
Dialing in Espresso
What you'll need:
18g Coffee (Fine Grind)
Espresso Machine
Digital Scales
Coffee Grinder
The Golden Ratio:
For espresso, you'll normally see a 1:2 ratio. A double shot of espresso will commonly require 18g of finely-ground coffee, giving you 36g of espresso. The total shot time should be between 25-30 seconds.
Top Tips:
- Evenly distribute your ground coffee when it's in your portafilter.
- When you tamping your coffee, ensure your press hard and flat.
Dialing in:
If your espresso is running through too fast (under 25 seconds) then adjust your grind size to finer. If it's running through too slowly, make your grinds coarser, allowing the water to run through faster.
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