Complete guide to equipment, recipes, and preparation techniques for serving premium matcha
Summary: Learn how to successfully add matcha to your café menu with this comprehensive guide covering essential equipment, water systems, professional recipes for hot and iced matcha lattes, and preparation techniques that honor Japanese tea traditions while meeting commercial demands.
Most café owners will inevitably offer matcha because of customer demand. Whether you serve it as pure matcha tea, latte, or flavored variations is a personal decision. However, how you prepare matcha will determine whether you're offering an authentic, quality product or just following a trend.
Why Fresh Preparation Matters
Because matcha preparation can be time-consuming, especially during busy periods, many cafés resort to batch preparation. This approach comes with significant drawbacks:
Problems with Pre-Batched Matcha:
- Health benefits diminish as antioxidants degrade
- Matcha oxidizes, resulting in inferior aroma and taste
- Dosing becomes inconsistent and unpredictable
- The practice disrespects Japanese tea culture and traditions
Our philosophy: Every matcha should be made fresh to order. With proper training and the right equipment, your staff can prepare multiple matcha drinks simultaneously while maintaining quality and respecting the tradition.
Essential Equipment for Your Matcha Program
What You'll Need:
- Filtered water system – Non-negotiable for quality tea preparation
- Water heating system – Temperature control is critical (see options below)
- Matcha bowl (chawan) – Large enough to handle multiple orders simultaneously
- Bamboo whisk (chasen) – Essential for proper whisking technique
- Bamboo tea spoon (chashaku) – Traditional measuring tool
- Whisk holder (kusenaoshi) – Maintains whisk shape and longevity
- Precision scale – Accurate to 0.1 grams for consistent dosing
- Fine-mesh sieve – For pre-sifting matcha powder
Water System Options: Choosing What Works for Your Café
Option 1: Basic Water Boiler
A standard electric kettle with temperature display works for low-volume operations. However, this becomes time-consuming during busy periods. At minimum, invest in a boiler that displays precise water temperatures.
Option 2: Zojirushi Water Boiling System (Recommended for Medium Volume)
Japanese water boilers like Zojirushi maintain water at preset temperatures. When opening Lowinsky's, we used two Zojirushi machines: one for green tea at 70°C (158°F) and another for black tea at boiling temperature. This setup ensures immediate access to proper brewing temperatures for different tea types.
Option 3: Marco Under-Counter Water Boiler (Best for High Volume)
For cafés with serious tea programs, an under-counter system like Marco provides instant access to multiple temperatures. Our system has three programmable buttons:
- Boiling or near-boiling (98-100°C / 208-212°F)
- Green tea temperature (70°C / 158°F)
- Lukewarm water for other purposes
This professional solution eliminates waiting times and ensures consistency across all tea preparations.
Matcha Preparation Best Practices
Pro Tip: Pre-Sifting Strategy
Sift matcha the day of service or the day before, depending on your volume. At Lowinsky's, we sell substantial quantities, so we sift enough for the entire week. Adjust based on your needs:
- Low volume (10 drinks/day): Sift 30g daily
- Medium volume (50 drinks/day): Sift 150-200g every 2-3 days
- High volume (100+ drinks/day): Sift 400g daily
Professional Matcha Recipes from Lowinsky's
Hot Matcha Latte (400ml)
Single Serving:
- Measure 2.5g high-quality ceremonial-grade matcha
- Add 25-27ml water at 70°C (158°F)
- Whisk vigorously until completely creamy and bubble-free
- Steam milk to proper temperature and texture
- Pour steamed milk into the matcha base
Multiple Orders (3 lattes simultaneously):
- Measure 7.5g matcha into large bowl
- Add 75ml water at 70°C
- Whisk thoroughly until uniform and creamy
- Divide equally between three cups
- Steam milk and complete each latte
Our Philosophy on Portioning
We believe 2.5g is the optimal amount. Anything more is wasteful or gluttonous. Premium matcha has become an expensive, precious resource and should be consumed appropriately. With the right recipe, this amount delivers exceptional flavor without excess.
Iced Matcha Latte (300ml)
Single Serving:
- Measure 2.5g high-quality ceremonial-grade matcha
- Add 40-50ml water at 70°C (158°F)
- Whisk until smooth and creamy
- Fill glass with ice cubes
- Add milk of choice (fill ¾ full)
- Pour matcha mixture over ice and milk
Multiple Orders (3 iced lattes simultaneously):
- Measure 7.5g matcha
- Add 150ml water at 70°C
- Whisk thoroughly
- Divide equally between three prepared glasses (already filled with ice and milk)
Adjusting for Different Cup Sizes
For a 300ml cup instead of 400ml, maintain the same water ratio but adjust matcha to 75% of the standard amount. This proportional scaling maintains flavor balance across different serving sizes.
Training Your Staff for Success
Proper matcha preparation requires skill and practice. Ensure your team understands:
- Whisking technique: Use a rapid "M" or "W" motion to create foam
- Consistency indicators: Proper matcha should be smooth, creamy, and free of clumps
- Temperature importance: Water that's too hot (above 80°C/176°F) creates bitterness
- Timing: Fresh whisking takes 30-45 seconds but makes all the difference
- Batch preparation: Multiple orders can be prepared efficiently without compromising quality
Implementing Your Matcha Program Successfully
Starting a matcha program requires investment in quality equipment and training, but the rewards are substantial. Premium matcha commands higher prices and builds customer loyalty among tea enthusiasts who can taste the difference between fresh preparation and shortcuts.
By following these guidelines—investing in proper equipment, using precise recipes, and training staff thoroughly—your café can offer authentic, high-quality matcha that honors Japanese tradition while meeting commercial demands.
Lowinsky's in Hamburg specializes in premium matcha, specialty coffee, and traditional tea preparation. Visit us at Lehmweg 36 to experience professionally prepared matcha or inquire about our consulting services for cafés implementing matcha programs.