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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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- Documentation & responsible buying Caffeine in Matcha: How to Communicate It to Guests How to answer guest questions about caffeine in matcha accurately: why it varies by drink, what EFSA says, what to ask your supplier, and a short...
- Cost, dosing & menu maths How Many Grams of Matcha per Latte? A Dosing Guide by Cup Size Starting doses for matcha lattes by cup size and strength, a ratio you can scale from, and a short method for testing and locking your own...
- Grades, origin & product choice Ceremonial Barista vs Ceremonial Matcha: Which One Fits Your Business? How to choose between Yumi's Ceremonial Barista Matcha and Ceremonial Matcha, by drink type, preparation and cost per serving, with a decision tree.
- Storage, shelf life & stock Working Stock Behind the Bar: How Much Matcha to Keep Out Calculate how much matcha to keep at the bar from daily use and target days, pick a container that fits, and set refill triggers your team...
- Buying & supplier selection 1 kg Matcha Bags vs Small Tins: Which Pack Size Suits a Café? When a 1 kg matcha bag makes sense for a café and when small tins are the safer choice, decided by weekly volume, storage discipline and...
- Testing samples Side-by-Side Latte Test: Comparing Matcha in Milk A controlled latte test: fix milk, dose, temperature and cup, code the cups, taste at two and five minutes, and note flavour, balance, colour and texture.
- Menu development Matcha in Non-Alcoholic Evening Drinks Building blocks for matcha mocktails (base, mixer, balance, garnish), starting ratios to test, and how to tell evening guests the drink contains caffeine.
- Cost, dosing & menu maths How Many Servings Are in 1 kg of Matcha? Theoretical servings per kilo at 1.5, 2 and 3 g, and how to turn that into a usable serving count with your own loss rate. Includes...
- Documentation & responsible buying Health Claims on Your Matcha Menu: What EU Rules Allow How EU Regulation 1924/2006 applies to what you write about matcha on menus and social media, with a do and don't list and descriptive wording that...
- Preparation & barista workflow Preparing Pure Matcha (Usucha) for Guests A service-ready usucha method for cafés and restaurants: parameters, bowl and whisk preparation, timing from order to table, and the checks to train on.
- Storage, shelf life & stock Should You Keep Matcha in the Fridge? Condensation Explained When refrigeration helps matcha and when it harms it, why condensation forms, and a step-by-step routine for bringing cold matcha into a warm bar safely.
- Buying & supplier selection Buying Wholesale Matcha from the Netherlands: VAT and Invoices for EU Businesses A plain-language explainer of how VAT generally works when an EU business buys goods from a seller in another EU country, with a checklist for your...
- Testing samples Matcha Sample Scorecard: Criteria You Can Copy A fill-in scorecard for matcha samples covering dry powder, straight tasting, milk drinks and workflow, with a defined 1–5 scale so tasters score the same way.
- Menu development Matcha on Brunch and Restaurant Beverage Menus Where matcha sits on a brunch or restaurant beverage list, how service changes by daypart, and which matcha suits each serve.
- Cost, dosing & menu maths Matcha Cost per Serving: Formula and Worked Examples The formula for matcha cost per serving, ready tables at 1.5, 2 and 3 g for both Yumi 1 kg products, and how to build your...
- Documentation & responsible buying Organic Matcha Claims: What Certification Means and How to Verify It How EU organic rules and the EU organic logo work, why an organic claim needs a valid certificate, and a step-by-step check for a supplier's certificate.
- Storage, shelf life & stock Matcha Shelf Life: Best-Before Date vs Freshness After Opening The best-before date and freshness after opening are two different clocks. How to read the first and set your own use-within rule for the second.
- Preparation & barista workflow Writing a Matcha Recipe Card and SOP for Your Bar What belongs on a matcha recipe card, what belongs in the SOP behind it, and a copy-ready template with parameters, checks and photo standards.
- Buying & supplier selection Matcha Supply in Europe: Producers, Importers, Brands and Wholesalers Who does what between a shaded tea field in Japan and your bar, and what each role in the chain means for price, freshness and the...
- Menu development Dairy-Free and Allergen-Aware Matcha Menu Options Plant-milk options for matcha drinks, the allergens to track in milks, syrups and toppings, and how to communicate them clearly on menus and at the counter.
- Testing samples How to Test Matcha Samples for Your Café: A Step-by-Step Protocol A repeatable protocol for testing matcha samples: set up controls, run a latte test and a straight test, score blind and decide whether to order 1...
- Documentation & responsible buying Reading a Matcha Certificate of Analysis What a matcha certificate of analysis typically contains, how to judge the lab, method and date, and a checklist for deciding whether a CoA applies to...
- Storage, shelf life & stock Opened a 1 kg Matcha Bag? How to Decant and Store It A decanting routine for opened 1 kg matcha bags: sizing working containers, resealing the main bag, labelling, and a log to keep each bag traceable.
- Business types & operations Matcha for Events, Festivals and Mobile Coffee Carts How to run matcha off-site: kit list for carts and event bars, working with limited water and power, pre-weighed doses and protecting stock in transport.