At Birds & Beans, nestled in the heart of Etobicoke, we take our matcha seriously.
Forget those sickly sweet, artificially colored concoctions you find elsewhere.
We're talking about a vibrant, emerald green elixir, whisked to perfection and layered with silky smooth oat milk.
Our matcha latte isn't just a drink; it's an experience.
It's the quiet hum of the café, the comforting aroma of ethically sourced beans, and that first, invigorating sip that awakens your senses.
For years, folks have been asking us how we make our matcha so darn good, and today, we're finally spilling the beans (or should we say, the leaves?).
We start with ceremonial grade matcha, sourced directly from a small, family-run farm in Uji, Japan. Why Uji?
Because the region's unique climate and soil produce matcha with an unparalleled depth of flavor—think grassy notes, a hint of umami, and a lingering sweetness that dances on your palate.
Now, we know what you're thinking: "Can I really make café-quality matcha at home?" Absolutely!
It takes a bit of practice, but with our step-by-step guide and a few insider secrets, you'll be whisking up matcha magic in no time.
We'll even show you how to make our signature vanilla bean syrup from scratch (trust us, skip the store-bought stuff—it's worth the extra five minutes).
Whether you're a seasoned matcha enthusiast or a curious beginner, get ready to embark on a journey to matcha mastery.
Let's get whisking!
Not in the mood to brew?
Order at Birds & Beans CaféTotal Time
25m
In a small saucepan, combine the water, sugar, vanilla bean pod, and vanilla bean seeds.
Place the saucepan over medium heat and bring to a gentle simmer, stirring constantly until the sugar is completely dissolved.
Remove the saucepan from the heat and let the syrup steep for at least 30 minutes, or up to an hour, to allow the vanilla flavor to fully infuse. Remove the vanilla bean pod.
Pour the syrup into a clean, airtight container and store in the refrigerator for up to 2 weeks.
In your chawan (matcha bowl), gently whisk the sifted matcha and hot water together using your chasen (bamboo whisk). Use a 'W' motion, moving quickly and lightly across the surface, to create a smooth, frothy paste. The goal is to eliminate any clumps and achieve a vibrant green cremacremaThe golden-brown foam that settles on top of a shot of espresso..
"Hold the chasen loosely and let your wrist do the work. Avoid pressing down too hard, as this can damage the tines."
Pour the chilled oat milk into your milk pitcher. Position the steam wand just below the surface of the milk, creating a gentle whirlpool. Slowly lower the pitcher as the milk expands, incorporating air to create a silky smooth microfoammicrofoamFinely textured milk foam with microscopic bubbles, ideal for latte art and smooth mouthfeel.. We're looking for a texture similar to wet paint—glossy and velvety.
"Purge the steam wand before and after steaming to remove any condensation. This will prevent watery milk."
Gently swirl the vanilla bean syrup into the bottom of your serving glass. Pour the whisked matcha over the syrup. Then, slowly pour the steamed oat milk over the matcha, holding back the foam with a spoon. Once the glass is nearly full, spoon the remaining foam on top, creating a beautiful layered effect. Take a moment to appreciate the vibrant colors and delicate aroma before taking your first sip. Savor the balance of bitter matcha, sweet vanilla, and creamy oat milk. It's like a warm hug in a mug!
Perfect for hot summer days! This variation keeps the same smooth, balanced flavor, just served over ice.
Warm up with a cozy spiced version, perfect for the fall and winter months.
1Always sift your matcha! This helps prevent clumps and ensures a smoother, more even whisking experience.
2Use a bamboo chasen (whisk) for the best results. The delicate tines are designed to create a fine, frothy texture.
3Don't overheat your oat milk. Scalding it can alter the flavor and texture. Aim for a temperature of around 60-65°C (140-150°F).
1Using culinary grade matcha instead of ceremonial grade. Culinary grade is more bitter and intended for baking, not lattes.
2Over-whisking the matcha. This can create excessive foam and a bitter taste. Aim for a smooth, even consistency.
Matcha's history dates back to the 12th century in Japan, where it was introduced by Buddhist monks returning from China.
Did you know that matcha was originally consumed by Zen Buddhist monks to enhance focus during meditation?
This recipe captures the essence of Birds & Beans Café in Etobicoke. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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