The Complete Matcha Equipment Guide for Cafe Owners
Setting up a matcha station in your cafe doesn't require a major equipment investment — but choosing the right tools makes a real difference to consistency, speed, and the quality of every drink you serve. Here's a complete guide to the equipment you need, what to spend, and what to skip.
Essential Equipment
Fine-mesh sifter: Non-negotiable. Matcha powder clumps, and clumped powder doesn't dissolve evenly. A small stainless steel fine-mesh sifter costs under $10 and should be used every single time. Keep it directly at your matcha station so it's always in reach.
Measuring scoop or scale: Consistency requires consistent measurement. A set of small measuring scoops (a 1g and 2g scoop) or a compact digital scale ensures every drink contains the same amount of matcha. The scale is more precise; the scoops are faster for high-volume service. Most cafes use scoops once their team has dialled in the right portion by feel.
Temperature-controlled kettle: Water temperature is one of the most common sources of quality problems in cafe matcha. Boiling water scalds the matcha and produces bitterness. A kettle with a temperature setting or display, set to 75°C, eliminates this variable completely. Expect to pay $40 to $80 for a reliable model. It's worth every dollar.
Matcha whisk — chasen or electric frother: A traditional bamboo chasen produces the best texture and foam, but requires some technique and is best suited to cafes where preparation is part of the experience. A small electric milk frother ($15 to $25) produces excellent results faster and with less variability — better suited to high-volume cafe service. Have both if budget allows; use the frother for daily service and the chasen for tableside ceremonial preparations when the occasion calls for it.
Mixing bowl or spouted pitcher: A small ceramic bowl or a stainless steel spouted pitcher for making the matcha paste. The spout on the pitcher makes pouring cleaner and faster. Either works — choose based on your aesthetic preference and service style.
Nice-to-Have Equipment
Clear glass cups for iced drinks: Not strictly equipment, but the right glassware transforms the visual presentation of an iced matcha latte. A set of consistent clear glasses (250ml to 350ml) dedicated to matcha is a worthwhile investment for the Instagram value alone.
Matcha storage tin: An airtight, opaque tin for your working supply of matcha at the station. Keeps the powder fresh, dry, and protected from light between uses. Most quality matcha comes in packaging that doubles as storage — if yours does, you don't need an additional tin.
Bamboo chasen holder (kusenaoshi): If you're using a traditional chasen, a holder that keeps the whisk in its curved shape between uses extends its life significantly. A small investment that pays back over time.
What You Don't Need
You do not need a dedicated matcha machine, a ceremonial tea set, or any specialist Japanese brewing equipment to serve excellent matcha drinks in a cafe setting. The tools above are sufficient for any volume of service and any level of preparation sophistication.
Keep your station simple, well-organized, and stocked with the right tools, and your team will be able to produce consistent, high-quality matcha drinks efficiently from day one.
At SEN, we advise new cafe partners on setup as well as supply. Get in touch with our team here and we'll help you get your matcha station right from the start.