Pure Organic Matcha
Description
Coming straight from the heart of the magical Shizuoka Prefecture in Japan’s Tenryu Region, this single-origin pure matcha offers an elevated drinking experience.
Shade-grown for up to two weeks before harvest by expert farmers in the region, our matcha is crafted to perfection—deveined, stone-ground, and packed right at the source. This process preserves the subtle vegetal notes of the tea, leaving a lingering sweetness on your palate.
Infuse it into your favourite dishes or create a delicious, healthy matcha latte.
(Net weight: 100g – 50 serves)
Ingredients – Pure green tea
How to make a matcha latte
Place 1tsp matcha tea into a bowl and pour 30ml hot water (70C). Whisk matcha into a smooth paste. Ensure there are no clumps. Steam 200ml of milk of your choice until smooth and silky (68C). Pour over matcha paste and enjoy.
How to make a Wolff Strawberry Iced Matcha
Ingredients
- 30g strawberry syrup
- Ice
- 150g milk
- 1 tsp matcha tea
- 30ml hot water (70°C)
- Cream
Method
- Add the strawberry syrup and ice to your cup.
- Prepare the matcha by placing 1 teaspoon of matcha tea into a bowl. Pour in 30ml of hot water (70°C) and whisk until smooth, ensuring there are no clumps.
- Pour the milk over the ice, then gently pour the prepared matcha on top.
- Mix the cream with a little strawberry syrup and pour it over the matcha.
- Serve and enjoy!
Here’s a quick guide to help you work it out based on how many cups you usually drink:
1–2 cups per day → 250g per week
2–4 cups per day → 500g per week
5–9 cups per day → 1kg per week
Pickup available at Wolff Coffee Roasters
Usually ready in 2-4 days
Pure Organic Matcha
Wolff Coffee Roasters
140 Gerler Road
Brisbane QLD 4011
Australia
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Coffee Brew Guides
With 40 years of experience, we've refined the science of great coffee so you don’t have to.
Our step-by-step guides simplify every method—from AeroPress to espresso—so you can master the brew and enjoy consistently better flavour.
Explore the guides below and start brewing like a pro.
Brew Ratio: 2:1
Dose: 16g — Yield: 32g — Time: 23–25 seconds
Dose: 18g — Yield: 36g — Time: 25–27 seconds
Dose: 20g — Yield: 40g — Time: 27–30 seconds
Follow these easy steps..
1. Fill the basket with medium ground coffee and flatten it.
2. Fill the water chamber with hot water up to the valve.
3. Add the coffee basket, and screw the top section back on tightly.
4. Place on the stove on medium heat.
5. When the water sputters, the coffee is ready.
Brew Ratio: 15:1
Use 70g of coffee per 1000ml of water.
Start with 30g of coffee and 500ml of water.
1. Add coarse ground coffee to the plunger and pour hot water over it.
2. Let it steep for 5 minutes without stirring.
3. Stir gently, then let it steep for another 5 minutes.
4. Attach the plunger and press gently.
5. Pour and enjoy your coffee.
Brew Ratio: 15:1
Use 60–70g of coffee per 1000ml of water.
1. For 1 cup, start with 13g of coffee and 200ml of water
2. Wet and preheat the V60 dripper and vessel, then discard the water
3. Add medium-coarse ground coffee to the pre-wet filter and bloom with water for 30 seconds
4. Pour water in small circles until you reach the desired volume
5. Let the coffee brew and draw down for about 3 to 3.5 minutes
6. Remove the V60 dripper and discard the used coffee grounds
7. Pour and enjoy your coffee
Brew ratio: 10:1
1. Use 20g of coffee per 200ml of water
2. Start with 20g of coffee and 200ml of water
3. Place the syringe into the AeroPress at position 4, then invert
4. Pre-wet the filter paper in the filter cap and set aside
5. Add coarse ground coffee to the inverted AeroPress and carefully pour in the brewing water
6. Gently stir to saturate all the coffee grounds and let it steep for 1:00 to 1:10 minutes
7. Screw on the cap, purge the air, invert the AeroPress onto a vessel, and gently plunge for 30–40 seconds
8. Serve and enjoy your coffee