Coffee or Matcha? Two Very Different Ways to Start Your Day

For many people, the day doesn’t really begin until they’ve had their first cup of coffee. For others, matcha has become the drink of choice, whether enjoyed traditionally with water or as a creamy matcha latte. Both have become deeply rooted in everyday routines, but despite often appearing on the same café menu, coffee and matcha are very different drinks.

So what actually sets them apart? Beyond the obvious difference in colour, coffee and matcha come from completely different plants, have very different flavour profiles and are prepared in entirely different ways. And while both contain caffeine, the experience of drinking them can be quite different.

Coffee Comes From a Bean. Matcha Comes From a Leaf.

Coffee begins with the seeds, or “beans,” of the coffee plant. After harvesting, the beans are processed, roasted and ground before being brewed with water. The roasting process plays a major role in determining the flavour, which can range from bright and fruity to rich, nutty, chocolatey or deeply roasted.

Matcha takes a different route. It is made from specially grown green tea leaves that are processed and finely ground into a powder. Rather than steeping the leaves and removing them, the powder is whisked directly into water or milk, meaning the tea itself remains in the finished drink.

The result is something quite different from coffee: vibrant green, smooth and often described as vegetal, earthy or umami-rich, with a subtle bitterness and natural sweetness depending on the matcha.

Coffee Is Roasted. Matcha Is Not.

One of the biggest differences between the two comes down to how they’re processed.

Coffee beans are roasted at high temperatures, creating many of the rich, toasted flavours associated with coffee. Matcha is made from green tea leaves that are not roasted in the same way, allowing much more of the tea’s fresh, grassy character to remain.

This is one reason the two drinks can appeal to very different tastes. If you enjoy the deep, roasted flavour of coffee, a traditional matcha may seem surprisingly fresh and savoury. If you prefer lighter, more vegetal or subtly sweet flavours, matcha can offer something completely different from your usual cup of coffee.

What About Caffeine?

Both coffee and matcha contain caffeine, but the amount can vary considerably depending on the type of drink, serving size and preparation.

A typical serving of matcha generally contains less caffeine than a typical cup of brewed coffee, although a stronger matcha or a larger serving can narrow that difference. Matcha also contains L-theanine, an amino acid naturally present in tea, which is one reason matcha is often described as having a different feel from coffee.

It’s worth keeping the comparison simple: neither drink has a single, fixed caffeine content, and individual experiences can vary. If caffeine is important to you, the actual serving size and preparation matter just as much as whether you’re choosing coffee or matcha.

The Latte Question

This is where coffee and matcha start to have a lot more in common.

A coffee latte combines espresso with steamed milk, creating a rich and creamy drink that allows the character of the coffee to remain at the centre. A matcha latte takes a similar approach, combining whisked matcha with milk to soften its natural bitterness and create a smooth, creamy drink.

But the flavour is completely different. Coffee brings roasted, caramelized notes, while matcha contributes a fresh, earthy and slightly savoury character.

And matcha doesn’t have to stop at a classic latte. Its flavour pairs surprisingly well with fruit, vanilla, floral flavours and other sweet ingredients, which opens up plenty of possibilities for creative drinks.

Matcha Can Be a Little Unexpected

Part of what makes matcha fun is its ability to work with flavours you might not immediately associate with green tea.

Take ube, for example. Ube is a purple yam commonly used in Filipino desserts and is known for its naturally sweet, nutty flavour and vibrant purple colour. Combined with matcha, it creates a drink that is creamy, colourful and distinctive, with the earthy character of matcha balancing the sweetness of the ube.

That’s one of the reasons we love experimenting with matcha at Love at First Sip. A good drink doesn’t necessarily have to fit into one familiar category. It can take inspiration from different flavours and traditions and turn them into something completely its own.

So, Coffee or Matcha?

There doesn’t really have to be a choice.

Coffee and matcha offer different flavours, different preparation methods and different drinking experiences, which is exactly why it’s possible to appreciate both. Coffee might be what you reach for when you’re craving something rich and roasted, while matcha might be the choice when you’re in the mood for something fresh, earthy and a little more unexpected.

If you’re already a coffee drinker, trying matcha doesn’t mean giving up your morning cup. It can simply mean adding another option to your repertoire. And if you’ve never tried matcha before, that’s where the fun begins. Start with a classic matcha latte, try something fruit-forward, or be adventurous and explore a combination like ube matcha. You may just find a new favourite way to enjoy your daily caffeine.