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Practical guides for cafés, hotels and restaurants that buy matcha: choosing a supplier and grade, testing samples, calculating cost per serving, preparing drinks at speed and keeping stock fresh.
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- Storage, shelf life & stock Planning Matcha Stock for Seasonal Peaks Use your own till data to measure seasonal matcha demand, scale daily use and reorder points for peaks, and avoid running out or overstocking.
- Cost, dosing & menu maths Barista vs Ceremonial Matcha: Cost per Drink Compared Side-by-side matcha cost per drink for Ceremonial Barista and Ceremonial Matcha, the gap at each dose and per 100 drinks, and a guide to when the...
- Documentation & responsible buying Responsible Sourcing Questions for Matcha Buyers A question set for buyers with sourcing policies, covering transparency, labour, environment and packaging, plus a method for weighing the answers you get.
- Testing samples From Sample to 1 kg: Setting Acceptance Criteria Write go/no-go criteria before you taste: knock-out faults, minimum scores, cost and workflow thresholds, so the move from sample to 1 kg is a clear decision.
- Preparation & barista workflow How to Prevent Matcha Clumps Why matcha clumps (humidity, static, cold liquid, too little water) and the fixes for a café bar, ranked from fastest to most thorough.
- Buying & supplier selection Comparing Matcha Suppliers: Total Cost Beyond the Price per Kilo A total-cost worksheet for comparing matcha suppliers: price, shipping, minimum order, usable yield, dose needed, waste and VAT treatment, with a worked example.
- Grades, origin & product choice Uji Matcha: What the Origin Means for a Café Buyer What 'Uji' means as a tea origin, why the name can include leaf from neighbouring prefectures, and how to use origin when buying and on your...
- Storage, shelf life & stock Signs Your Matcha Stock Has Degraded How to check matcha powder for colour, aroma, texture and taste against a reference, tell storage problems from recipe problems, and decide what to do.
- Documentation & responsible buying Traceability for Matcha: Batch Records in a Café A simple batch log for matcha that links each delivery to the bags and working tins you open, so you can trace stock back to its...
- Testing samples Running a Blind Matcha Tasting with Staff and Regulars How to set up a blind matcha tasting with your team and regular guests: coded cups, randomised order, a one-line preference sheet and ways to avoid...
- Preparation & barista workflow Iced Matcha Latte: A Method That Stays Smooth A concentrate-first iced matcha latte method: dissolve the matcha in warm water before ice, then build it layered or mixed, with checks for grit and separation.
- Cost, dosing & menu maths How to Price a Matcha Latte on Your Menu Two pricing methods for a matcha latte, cost-plus and target margin, with the algebra, the difference between markup and margin, and a worksheet for your own...
- Grades, origin & product choice What Is Barista Matcha and Why Is It Made for Milk Drinks? Barista matcha is defined by its job: holding flavour and colour in milk. What that means behind the bar, and a five-point test to judge any...
- Buying & supplier selection Red Flags When Buying Bulk Matcha Powder Twelve warning signs when buying bulk matcha powder, from vague origin to claims without documents, with a quick way to verify each before you order.
- Storage, shelf life & stock FIFO for Matcha: Stock Rotation That Protects Freshness A FIFO routine for matcha: labelling on arrival, shelf layout, which bag to open next, date-of-opening logic for opened bags, and a weekly check.
- Documentation & responsible buying Allergen Information for Matcha Drinks How the 14 EU allergens apply to matcha drinks, where they usually come from (milks, syrups, toppings), and the allergen matrix and records a café should...
- Testing samples How Many Test Drinks Can You Make with a 10 g Matcha Sample? A 10 g sample gives about 6, 5 or 3 test drinks at 1.5, 2 or 3 g. Here is the arithmetic and a test plan...
- Preparation & barista workflow How to Make a Matcha Latte in a Café: A Standard Recipe A café-standard matcha latte recipe with fixed parameters, a step-by-step bar method, iced and size variations, and the quality checks to train on.
- Cost, dosing & menu maths The Full Cost of a Matcha Latte: A Template Beyond the Powder A line-by-line template for the full cost of a matcha latte. The matcha line is calculated for you; every other line is a blank field for...
- Grades, origin & product choice Is 'Ceremonial Grade' Matcha an Official Standard? 'Ceremonial grade' is a trade term with no official definition. What it can and cannot tell you, and the facts to check on any matcha label...
- Buying & supplier selection How Much Matcha Should a Café Order the First Time? How to size a first matcha order when you do not know demand yet: a forecast range, a sample stage, 1 kg as the starting unit...
- Storage, shelf life & stock Reorder Point and Safety Stock for Matcha Set a matcha reorder point with one formula: daily use × lead time + safety stock. Worked examples, how to measure your own lead time, and...
- Testing samples How to Taste Matcha Straight: A Buyer's Usucha Test A buyer's usucha test: one fixed recipe for every sample, a tasting order from colour to finish, and what each observation means for your decision.
- Menu development Launching a New Matcha Drink: Test, Train, Review A four-stage launch cycle for a new matcha drink: pilot, staff training, structured feedback and a keep-or-kill rule you set before the drink goes on the...