GuideTaste Test
Matcha with Milk vs Soy vs Oat: Which Pairs Best? ｜ MatchaJP
We compared dairy milk, soy milk, and oat milk with matcha for color, foam, flavor, and aftertaste—so you can pour your perfect latte.
TL;DR: Oat gives silky texture and stable foam with gentle malt sweetness; Milk delivers the richest body and vivid color; Soy adds a toasty, nutty note—great if you enjoy a bolder profile.
Evaluation Criteria
- Color & foam: Vibrancy of green and stability of crema.
- Mouthfeel: Creaminess/silkiness and weight on the palate.
- Flavor balance: Umami vs. sweetness, any beany or malty notes.
- Aftertaste: Clean finish vs. lingering heaviness.
Results at a Glance
Dairy Milk
- Color: Bright, vivid green
- Foam: Dense and creamy
- Taste: Round sweetness, highlights umami
- Best for: Classic latte & latte art
Soy Milk
- Color: Slightly muted green
- Foam: Good but can be airy
- Taste: Toasty/nutty, sometimes beany
- Best for: Bold, “green tea forward” lattes
Oat Milk
- Color: Bright and consistent
- Foam: Silky microfoam; very stable
- Taste: Gentle malt sweetness, clean finish
- Best for: Everyday plant-based lattes
Pro Tips for Any Milk
- Water temp: 70–80 °C / 158–176 °F keeps sweetness and color.
- Sift & pre-slurry: 2 g matcha + 30–45 ml hot water → whisk smooth, then add milk.
- Ratios: 2 g matcha + 180–220 ml milk (adjust to taste).
- Grade choice: Many people overseas prefer ceremonial grade for a smoother, brighter latte.
Flavor and foam vary across brands—“barista” versions of plant milks often foam better.