How to Add Matcha to Your Café Menu: Equipment, Method and Serving

To make a matcha latte, sift 2 g of matcha into a wide bowl, add 60 ml of water at 70–80°C and whisk quickly in a W or M motion until a fine foam forms. Pour it into 180 ml of steamed or cold milk. Keep the water below about 80°C — hotter water scalds the matcha and makes it bitter.

Matcha has moved from specialist tea houses onto mainstream café menus, and customers now expect it made properly. The good news is that it doesn’t need expensive machinery — just the right tools, the right water temperature and a method your whole team can repeat.

What equipment does a café need for matcha?

For a complete kit in one box, the Hario Matcha Collection Tea Set and Hario Zen Matcha Tea Set are both in stock.

How do you make a matcha latte?

1. Weigh 2 g of matcha and sift it into a wide bowl.
2. Add 60 ml of water at 70–80°C.
3. Whisk quickly in a W or M motion, keeping the whisk just off the base of the bowl, until a fine foam forms.
4. Steam 180 ml of milk — or pour it cold over ice for an iced latte.
5. Pour the matcha into the milk and serve.

Hario UK’s guide The matcha latte, properly made walks customers through the same method at home.

Why does matcha taste bitter?

1. The water is too hot. Above about 80°C, matcha scalds and turns bitter.
2. It hasn’t been sifted. Lumps leave pockets of strong, gritty powder.
3. It’s under-whisked. Without a fine foam the texture is flat and the flavour harsh.

What about iced matcha and new serves?

Iced matcha is the same method poured over cold milk and ice. For something new, Hario’s matcha horchata whisks 2 g of matcha with 60 ml of water at 70–80°C and pours it over chilled horchata and ice.

How do you keep matcha consistent on a busy bar?

1. Pre-weigh and sift doses before service.
2. Keep a kettle set to temperature just for matcha.
3. Rinse the whisk after each drink and rest it on its stand.
4. Keep matcha sealed, cool and away from light.
5. Write the method on a card at the station so every shift makes it the same way.

Can you sell matcha kit at retail?

Yes — customers who like your matcha often want to make it at home. A Hario matcha set next to your own matcha is a natural pairing, and it’s a strong gift for customers who don’t drink coffee. For summer menus, add the Cold Brew Tea Filter Bottle.

Shop the Hario Matcha Collection or the wider tea range.

Frequently asked questions

What temperature water should I use for matcha?
Use water at 70–80°C. Water hotter than about 80°C scalds the matcha powder and makes the drink bitter.

How much matcha goes in a matcha latte?
Use 2 g of matcha whisked with 60 ml of water, then pour it into around 180 ml of steamed or cold milk.

Why do you sift matcha?
Matcha clumps easily, and a whisk alone won’t break the clumps up. Sifting before you add water gives a smooth drink without gritty lumps.

How do I make an iced matcha latte?
Whisk 2 g of sifted matcha with 60 ml of water at 70–80°C until foamy, then pour it over cold milk and ice.

What equipment do I need to serve matcha in a café?
A sieve, a wide bowl, a bamboo whisk with a stand, a kettle that holds 70–80°C and a scale that reads to 0.1 g.