A good matcha latte should taste the same on a quiet morning and during the busiest service of the week. The easiest way to achieve that is to turn preparation into a documented recipe that every barista can repeat.
Start with a recipe measured in grams
Matcha Marbella’s preparation guide starts with 1g of matcha and 80ml of hot water at 75–85°C. Whisk until frothy, then add the milk or other ingredients used in your drink. A café can adjust this base recipe for its cup size and flavour profile, but the final recipe should be written in grams and millilitres rather than scoops and visual estimates.
Our 500g organic ceremonial-style matcha provides approximately 500 servings when the recipe uses 1g per drink. Allow for staff training, recipe testing and normal preparation loss when estimating actual yield.
Use the same tools at every station
- A digital scale accurate to at least 0.1g
- A dedicated measuring jug or marked cup
- A thermometer or temperature-controlled kettle
- A whisk and bowl, or the café’s tested mixing method
- A timer for recipes that depend on a fixed whisking time
Keep the tools together and label them. Small differences in powder, water or milk become noticeable across dozens of drinks.
Control water temperature
Water that is too hot can make matcha taste harsher. Water that is too cool can make it harder to disperse smoothly. Choose a target inside the 75–85°C range, test it with your chosen matcha and keep the setting consistent.
Build one service card
A useful café recipe card records the matcha weight, water volume and temperature, whisking method, milk volume, sweetener quantity, ice weight and finished cup size. Add a photo of the intended colour and fill level. Train new staff against the card and keep one copy at the preparation station.
Prepare fresh and store carefully
Keep matcha sealed in a cool, dry place away from direct sunlight and moisture. Refrigerate it after opening for best freshness, following the product guidance. Use clean, dry tools so moisture does not enter the pouch. During service, portion what the team is likely to use and return the main pack to storage rather than leaving it open.
Review the recipe with real service data
Track the number of drinks sold, matcha used and customer feedback for the first few weeks. If usage is higher than the recipe predicts, check weighing, waste and staff technique before changing the cost calculation. A documented recipe makes purchasing and training easier and gives wholesale conversations a realistic monthly volume.
If you are planning a matcha menu for a café, restaurant, hotel or studio, use our wholesale matcha enquiry form to share your location, expected volume and delivery needs.