I'm Jebil Brew (Seo Sung-joon), a matcha master, who appeared in episode 1033 of SBS Life Master

In this class, we will teach you step by step, from powder selection to mixing, flavor control, and cafe-style recipes so that even those new to matcha can make matcha lattes and matcha drinks without failure.

There are many people who like matcha tea.

However, matcha A stable and well-made personThere aren't as many as you might think.

Even though they definitely use the same matcha

Some days I spend too much,

Some days are dull,

Some days the color is cloudy,

Also, even though I did the same thing on some days, the results were completely different.

So, in the end, many people think this way.

“Will buying good matcha be the solution?”

“I followed the recipe, but why is the taste different?”

“Is matcha always difficult?”

By the way, matcha was originally

Ingredients that tend to falter the more likely they are to be made with persimmonsThis is it.

It doesn't end with using good matcha,

They say they just followed the recipe they saw on social media

Nor do they produce the same results.

Matcha

According to particles, oxidation, water temperature, ratio, equipment, mixing method, milk parameters, and order

The taste, color, and texture vary greatly.

In other words, what you need isn't more recipes

Criteria for judging and modifying resultsThis is it.

This class is the one that creates that very standard.

It's not matcha that ends with making it along,

Matcha tea that you can design and modify yourself.

That's the goal of this class.

Why should I take this class?

Matcha is more than just a fad these days

Both home cafes and cafe menus are becoming important categories.

But if you actually want to learn

Most of them only have pretty finished shots or short recipes,

An important standard is missing.

So the more matcha you make

On the contrary, it becomes even more confusing.

Why is it appearing to write
Why does it go well with some milk and is awkward with what milk
Why does the color become cloudy
Why is it the same recipe but the taste is different every time
Why I'm not satisfied even if I use good matcha

This class has that problem

I don't overdo it with “sense” or “taste.”

First, understand why these results are happening,

Next, a class to learn how to make correctionsThis is it.

I teach matcha based on these standards

I am Creator specializing in matcha with 56,000 followers on InstagramWhile working as

SBS Life Masterupon Matcha MasterIt appeared as,

When many people make matcha, where did they fail,

I've seen up close what points are most confusing.

too ASCA baristaAs

The criteria for balance of taste, combination of ingredients, extraction and mixing, and reproducibility have been addressed in practice.

and K-TEA Matcha Fighting Championship Finals Through experience

Like the texture, grain, foam state, and base finish of matcha tea

I've been training more deeply on the details that actually separate the results.

In addition to this, I am number one in the matcha tasting club

Operates premium grade organic Jeju matcha brand 'Matamacha'I'm doing it.

This experience goes beyond simply making a drink,

Characteristics of matcha ingredients, grade and feeling of use, product selection criteria,

From what kind of matcha tea to what kind of method has strengths and limitations

It made me understand it more realistically.

So this class

It's not just a class that teaches you how to make something pretty,

Criteria for looking at matcha
Criteria to reduce failure
Criteria for adapting to your environment
Criteria for making it come out similar even if it's remade

This is a class where we teach them together.

Recommended for people like this

Those who like matcha but the results are always mixed
Those who don't know why the taste is different even after following a recipe
Those who want to know why it's written, why it's cloudy, and why it's stale
Those who want to learn matcha not by feeling it
Those who want to make their home cafe more stable
Those who need selection criteria rather than the brand name when choosing matcha
Those who want to learn about reproducibility and a sense of standardization from a cafe menu perspective

What you learn in this class

This class has a total of 35 lessons and is 180 minutes long

From the basics of understanding matcha to failure diagnosis, reproduction principles, and application of practical recipes

They are designed to be stacked in sequence.

First, let's review why matcha is a tricky ingredient.

The difference between matcha tea and regular tea
Why matcha is difficult
Criteria for successful taste and visuals

This is how we first establish a basic judgment framework.

Next, you'll learn the criteria for choosing matcha tea.

How to read rating phrases
The difference in usability between domestic matcha and Japanese matcha
Classification of food and drink and confectionery
Why are priorities different between home use and cafe use
How to use the G value as a reference indicator

Like, we will summarize the criteria you must know before purchasing.

After that, what many people are most curious about

Go to the Failure Diagnosis part.

Why does matcha come out so bad
Where does the smell of stuffiness and fishy smell come from
Why does the color become cloudy
Why even if you use good matcha tea, you fail
The recipe is the same, why is the result different

Learn about these problems in a way that can be fixed in real life.

And based on the principle of reproduction

make a standard base,

Understand the difference between fire and whipping,

It continues with the practice of adjusting the concentration and texture based on 4g of matcha tea + 40ml of water.

At the end

Classic matcha latte
Oat milk matcha latte
Strawberry matcha latte
Coconut matcha cloud

A menu that is actually highly useful, like

It's not just about memorizing recipes How to understand the structureYou will learn it with

Materials and tools mainly used in the class

In this class, we will demonstrate based on the following ingredients and tools to consistently reproduce the flavor of matcha latte.

Matcha powder: Matamacha premium matcha powder
Milk: Wachiwata sterilized milk
Lane: Cheongbaekwon Lane
Weighing tools: scales, thermometers
Matcha tools: tea, sieve, matcha fire cup

However, students do not necessarily have to use the same products.

Since I will explain the role of each material and tool in the course, I can fully apply it even with the materials I have.

Things that change after taking this class

After taking this class

Matcha is no longer treated as a lucky drink.

Instead,

There is a standard for what kind of matcha to choose
The causes of failure can be narrowed down in order of most likely
A standard base can be made stably
Even if the milk and ingredients change, you can find out the adjustment points
You'll be able to match not only beautiful results, but also taste and texture.

In the end, this is the biggest change.

“I don't know why it can't be done”

Changing to “I know where to change.”

The real difference of this class

This class

This class doesn't just show you how to make a pretty cup.

Standards for dealing with matcha

I'm not just explaining it as a content experience,

I don't just explain it in a practical sense,

It's not just about understanding the product.

Ability to communicate as a creator,

sense of being a barista,

Details from the fire experience,

Also, understanding the raw materials and products built up through brand management.

Based on these four

How students can actually change their resultsThis is a class designed by

Now learn matcha by heart, not by feeling

Using expensive ingredients in matcha doesn't solve the problem.

Knowing a lot of recipes doesn't mean it's suddenly easy either.

What you need

I know what kind of state I'm creating right now,

It is a standard for determining what needs to be changed.

In this class

We will create those standards one by one.

A glass that looks pretty,

A balanced taste when you drink it,

A texture that is not thick,

harmony with milk,

Even reproducibility that won't break down even if it's remade.

Now matcha

It's not a drink made from the persimmons of the day,

Drinks I can understand and designTry changing it to

Cafe matcha latte, how to make the same at home every time

Cafe matcha latte, how to make the same at home every time