Sift a bamboo scoop (about 2g) of KaMoss matcha into a bowl to break up clumps. Add a splash of water just off the boil — around 80°C, never fully boiling, or the matcha turns bitter.
Whisk in a brisk W motion for 15-20 seconds until a fine layer of foam sits on top. That is it. No machine required, no five-minute wait.