Storage, shelf life & stock
Opened a 1 kg Matcha Bag? How to Decant and Store It
Once a 1 kg bag is open, every time you open it again you let in air and, potentially, moisture. The fix is to open the main bag as rarely as possible: decant into small, airtight working containers on a fixed routine, and reseal the main bag fully each time. This article covers the decanting routine itself; for the general principles of light, air, heat and moisture, see how to store matcha in a café.
Why decant at all
Working straight from a 1 kg bag at the bar is the most common storage mistake. The bag is opened dozens of times a day, sits near steam and heat, and gets scooped with whatever spoon is at hand. Decanting moves that exposure onto a small container you refill and replace, while the bulk of the matcha stays closed in the stockroom.
If you are still deciding on pack size, 1 kg bags vs small tins compares the two from a café's point of view.
The decanting routine
Do this in a dry, cool spot away from the steam wand and dishwasher, with dry hands and dry tools.
- Prepare. Clean, completely dry working container; dry scoop or funnel; labels and a pen.
- Open the main bag. Note the date if this is the first opening.
- Fill quickly. Transfer the planned amount in one go. Do not weigh gram by gram with the bag open; know roughly how full the container should be.
- Expel air. Press the remaining air out of the main bag, starting from the bottom and working up towards the seal.
- Reseal. Close the bag's own seal fully. If it has a zip, run your fingers along it twice. Fold the top over and clip it if the seal is worn.
- Label. Put the label on the working container (see below).
- Return. Put the main bag back in the stockroom straight away.
- Log. Write the decant in the bag log.
The whole process should take a minute or two. The longer the bag stays open, the less the routine is worth.
Sizing the working container
A working container should be close to full when you fill it and nearly empty when you refill it. A large container with a little matcha in the bottom holds mostly air.
Work out the size from your daily use:
Container capacity ≈ drinks per day × grams per drink × days between refills
| Drinks per day | Grams per drink | Days per fill | Matcha per fill |
|---|---|---|---|
| 20 | 2 g | 1 | 20 × 2 × 1 = 40 g |
| 40 | 2 g | 1 | 40 × 2 × 1 = 80 g |
| 40 | 2 g | 2 | 40 × 2 × 2 = 160 g |
Pick a container that holds a little more than the figure in the last column. Refilling daily keeps exposure behind the bar shortest; the more detailed sums are in working stock behind the bar.
For a slow-moving product such as Ceremonial Matcha for pure serves, use a smaller container and refill more often rather than keeping a large tin on the bar for a week.
What makes a good working container
- Opaque, not clear glass
- Airtight lid that closes with a positive seal
- Wide enough opening for your scoop
- Easy to wash and dry completely
Never top up
Do not pour new matcha on top of old matcha in the working container. The older powder ends up at the bottom and may sit there for weeks. Empty the container, wash and dry it, then refill. If a little is left, use it first in the next shift's drinks.
Labelling
Every working container gets a label at each fill. Keep it short so people actually write it.
Product: [Ceremonial Barista Matcha / Ceremonial Matcha]
Filled: [DD-MM] By: [initials]
From bag opened: [DD-MM]
Batch/lot (if printed on bag): [code]
The main bag itself gets a second label: the date it was first opened and your "use within" date, if you set one. How to choose that period is covered in matcha shelf life after opening.
Bag log
A simple log lets you trace a drink back to a bag, see how fast you use each kilo, and spot a bag that has been open too long.
| Date | Product | Bag opened on | Amount decanted | Container | Initials |
|---|---|---|---|---|---|
If you serve both Ceremonial Barista Matcha and Ceremonial Matcha, keep their containers and log lines separate and use different label colours.
When the bag is nearly empty
As a bag empties, more air sits inside it with the powder. Once it is down to roughly one or two fills, move the remainder into one clean, airtight container of the right size and use it before opening the next bag. Do not combine the end of one bag with a new one.
Next step
Pick one opaque, airtight working container per product sized to your daily use, add the label template and bag log to your stockroom, and run the routine at your next opening shift with Ceremonial Barista Matcha in a 1 kg bag.