The Cafe Owner's Guide to Matcha Preparation: How to Make Every Cup Pe

Great matcha starts with great sourcing — but even the best ceremonial grade matcha can be ruined by poor preparation. For cafe owners and their teams, understanding the fundamentals of matcha preparation is what separates a drink customers rave about from one they never reorder.

Here's everything your team needs to know to prepare matcha correctly, every time.

Water Temperature Is Everything

This is the single most common mistake in matcha preparation. Boiling water — 100°C — will scorch the delicate amino acids and chlorophyll in ceremonial grade matcha, producing a bitter, flat-tasting drink that wastes your premium ingredient.

The correct temperature for matcha is 70°C to 80°C. At this temperature, the natural sweetness and umami come through clearly. The drink tastes smooth, not harsh.

If your cafe uses an espresso machine steam wand to heat milk, use a thermometer until your team can judge temperature by feel. For the matcha water itself, let boiled water sit for two to three minutes before using, or use a temperature-controlled kettle set to 75°C.

Sifting Removes Clumps

Matcha powder clumps easily, especially in humid environments. A clumped powder won't dissolve evenly and creates an unpleasant texture. Sifting your matcha before each use takes five seconds and makes a noticeable difference in the final drink.

Keep a small fine-mesh sifter at your matcha station. Make sifting a standard step in your preparation routine.

The Right Ratio

For a matcha latte, use 2 grams of ceremonial grade matcha per serving. This is roughly one slightly heaped teaspoon. For a stronger flavor or a double-serve, use 3 grams.

Too little matcha produces a pale, watery drink. Too much creates an intensity that most customers find overwhelming. 2 grams is the sweet spot for a latte served with 180 to 200ml of milk.

Whisking Technique

Combine your sifted matcha with a small amount of warm water — about 30ml — and whisk vigorously in a W or M motion until the powder is fully dissolved and a light foam forms on the surface. This step is called "making the paste" and it ensures the matcha is fully incorporated before milk is added.

A traditional bamboo chasen (tea whisk) gives the best result. A small electric milk frother also works well for high-volume cafe settings. Avoid stirring with a spoon — it won't dissolve the powder properly and leaves a gritty texture.

Milk Matters Too

Whole milk produces the richest, creamiest matcha latte. Oat milk is the best plant-based alternative — its natural sweetness complements matcha's umami in a way that almond and soy milk don't quite match.

Steam milk to 60°C to 65°C for a hot latte. For an iced latte, use cold milk directly over ice after making your matcha paste.

Training Your Team

Consistency is what builds regulars. Once your preparation process is dialled in, document it clearly with photos and post it at your matcha station. A simple one-page SOP covering temperature, ratio, and technique means every team member produces the same quality drink.

At SEN, we provide preparation guides and support for all of our cafe partners. If you're setting up a matcha menu and want guidance on staff training, get in touch with our team here.