In this video, I walk you through my full, uncut microfoam routine for matcha—silky, glassy, bouncy, and smooth in about one minute. It’s definitely not “necessary,” but I love how it changes the mouthfeel (so much creamier) and, honestly, it’s just really satisfying to watch and drink. I show exactly how I prep my tools, what I measure, and how I whisk in two phases so you can get that fine foam without a layer of big bubbles on top. I also test a few hypotheses to figure out what actually affects your microfoam results. I compare different matcha quality levels and then switch up chasen quality to see what changes the texture and bubble size. My biggest takeaway: technique matters a ton (especially the second, surface-level whisking to break down larger bubbles), and your tools + matcha quality can absolutely make it easier or harder to get that “glassy” finish. If you’ve been chasing microfoam but keep getting airy foam, this is the exact process I use—and what I pay attention to when troubleshooting.