Your First Cup: A Practical Start

Almost no equipment required. A cup and a spoon will do.

Standard ratios

• Cold: 20 g per 150 ml water
• Hot: 20 g per 150 ml hot water
• With milk: 18 g per 150 ml milk

Milk uses less because the dairy contributes body.

A tablespoon holds roughly 9 to 10 g, so two heaped tablespoons approximates 20 g. After a few attempts you will judge it by eye.

The one step that matters

Do not pour 150 ml onto dry powder.

Liquid added all at once wets only the outer surface of each clump, forming a barrier that keeps the interior dry. That is where lumps come from.

Add about a tablespoon of water or hot water first, work it into a smooth paste, then pour the rest.

For cold drinks

Powder disperses more readily in hot water than cold. Even for iced preparation, dissolving in a small amount of hot water before adding ice and cold water gives a smoother result.

Alternatively, put powder and water in a sealed container and shake.

Optional tools

A small whisk — inexpensive, easy to clean, effective against lumps. The practical substitute for a chasen.

A milk frother — motorized, fast, and it aerates milk for lattes.

A chasen is traditional but needs rinsing and upright drying after each use, and the tines eventually break. Not necessary for daily drinking.

Finding your strength

The standard ratio is a starting point.

Too sweet? Use less. Too thin? Use more. Adjusting per cup is what powder is for.

To cut sweetness, calibrate with a hot cup — warmth makes a smaller amount feel sufficient.

Storage basics

Keep it away from light, heat, and moisture. Never put a wet spoon in the package.

If refrigerating, let the sealed container reach room temperature before opening, or condensation forms inside and accelerates deterioration.

Aim to finish an opened package within two weeks to a month.