For cafés

A matcha latte that tastes the same on every shift.

The hard part of a café matcha programme is not the first cup — it is the thousandth. Colour, bitterness and cost all drift unless the grade and the process are locked to the serve.

Pick the grade by the cup

Latte grade is selected around milk and ice, not around a whisked-tea ideal.

The four levers

What keeps a latte program consistent.

None of these are magic. They are choices made once, then held per lot.

1. Latte grade selection

Choose a grade for bright clean green behind milk, smooth umami and low harsh bitterness. A grade built for whisking can be the wrong, costlier choice in a milk-heavy latte.

2. Colour stability

Set a colour target and confirm it on the lot. The second delivery should match the first — that is what "consistent" means to a regular customer.

3. Cost per serving, set first

Dosage and grade decide your cost per cup before you print the menu. A simple per-serving maths prevents a popular drink from quietly losing margin.

4. A repeatable lot

One lot number links the approved sample to every bulk bag. When a barista changes, the cup does not.

We select around your serve

Tell us hot latte, iced, or bakery dusting, and the target you taste for. The sample is chosen for that cup, with a spec sheet you can hand to any barista.

Proof before launch

Per-lot residue and microbial screening for your market, plus the valid certificate scope confirmed during onboarding, so the drink you put on the menu is documented end to end.

Develop a Tea Menu Cost Per Serving

Keep exploring the knowledge center.

Matcha Cost Per Serving

Latte maths: grade and dosage vs cost per cup.

Matcha Grades Explained

Latte, whisking and "ceremonial" — what each means.

Café Tea Menu

How a matcha line fits a working café menu.

Questions buyers ask

Frequently asked about a matcha latte program.

What matcha grade is best for lattes?

A latte or culinary grade with a consistent, smooth body works best. It pairs with milk without turning harsh, and holds steady across shifts.

How do I make matcha lattes consistent across baristas?

Fix the gram dose, water temperature, whisk or shake method, and milk volume in a written recipe card. Train every barista to the same standard and taste-check daily.

Should cafe matcha be sweetened or unsweetened?

Offer both, but build the base recipe unsweetened so the matcha flavor reads true, and let customers add sweetness. This also suits private-label and retail packs.

What equipment do I need for a matcha latte program?

At minimum a scale, a sifter, a bamboo whisk or shaker, and a milk steaming setup. Consistency comes more from process than from expensive tools.

How do I train staff to make matcha lattes?

Use a single recipe card, run a short hands-on session, and do daily taste checks. Treat it like espresso training: repeatable steps beat intuition.