Kim Jae-joong's 3-Layer Mix Coffee Matcha Latte
A trendy home cafe recipe introduced by Kim Jae-joong on 'Fun-staurant'! A stunning 3-layer latte combining sweet Korean mix coffee with bitter matcha.
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
🥬 Main Ingredients
- Korean Instant Mix Coffee Packets2 packets (approx. 24g)
- Matcha Powder (or Green Tea Powder)1 tbsp
- Milk150ml
- Sugar or Syrup1 tbsp
- Hot Water100ml
- Ice Cubes1 cup (approx. 150g)
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Korean Instant Mix Coffee Packets | Instant Black Coffee 1 tsp + Sugar 1 tbsp + Coffee Creamer (or Milk) 1 tbsp | Replaces 2 packets with this ratio; closely reproduces the signature smooth and sweet taste. |
| Matcha Powder (or Green Tea Powder) | Mugwort Powder 1 tbsp or Concentrated Brewed Green Tea | Substitute 1:1; mugwort powder adds a nutty, earthy Korean note while brewed green tea provides a cleaner taste. |
| Milk | Soy Milk, Almond Milk, or Oat Milk | Great dairy-free alternatives that add a rich, nutty depth to the beverage. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Put 2 packets of mix coffee in a small cup, pour 50ml of hot water, dissolve completely, and let it cool slightly.
In another cup, combine 1 tbsp of matcha powder and 1 tbsp of sugar, pour 50ml of hot water, and whisk well until smooth.
Fill your serving glass with plenty of ice cubes to the top.
First, pour the prepared green matcha base at the bottom of the glass.
Very gently pour 150ml of cold milk over the ice cubes to create a white milk layer above the green matcha layer.
Finally, slowly pour the cooled mix coffee on top to finish with a beautiful brown coffee layer.
🌟 Pro Chef Tips
- • For the best visual appeal, use a tall, clear glass.
- • If you prefer it less sweet, reduce the sugar in the matcha base slightly, but keep enough sugar/syrup to maintain the density required for layer separation.
- • Always ensure both the matcha and coffee liquids are cooled to room temperature before pouring over ice.
⚠️ Avoid Common Pitfalls
- ❌ Pouring hot coffee or hot matcha directly will melt the ice instantly, muddying the clean layers.
- ❌ Pouring milk too quickly will mix it with the matcha layer; pour slowly over the ice.
- ❌ Skipping sugar in the matcha base reduces its density, causing it to float and blend prematurely with the milk.
🧂 Spice & Seasoning Adjustments
- • If matcha is too bitter, adding 0.5 tbsp of condensed milk into the matcha base creates a richer flavor.
- • If substituting mix coffee with an espresso shot, add 0.5 tbsp of syrup to mimic the sweet balance of Korean instant mix coffee.
🧊 Storage & Reheating
- • Due to the nature of layered drinks, it is best enjoyed immediately after preparation.
- • Storing is not recommended as melting ice dilutes the flavors and ruins the distinct layers over time.
❓ Frequently Asked Questions
Q. Do I have to use Maxim Mocha Gold mix coffee?
A. No, any brand of 3-in-1 instant coffee mix works perfectly fine.
Q. Can I make this warm?
A. Warm liquids mix quickly due to convection, making layer separation impossible. For the 3-layer effect, make it iced.
Q. Can I use soy milk or almond milk instead of regular milk?
A. Yes! Soy milk, almond milk, or oat milk all complement the flavors of matcha and coffee delightfully.
Q. Can I use green tea powder instead of matcha? What is the difference?
A. Yes! Matcha is shade-grown and stone-ground into fine powder, yielding a bright green color and smoother taste. Regular green tea powder works well too, though the color may be slightly lighter.
Q. Why are my layers mixing together instead of staying separated?
A. The main causes are hot liquid temperature and pouring too fast. Ensure liquids are cooled down and gently pour directly over ice cubes to slow the flow.