Article: Which matcha should I choose for a professional café or matcha latte?
Which matcha should I choose for a professional café or matcha latte?
The best matcha for a café is the one that works in your real recipe. It should remain noticeable in milk, keep bitterness under control, be easy to prepare during service and deliver a sensible cost per cup.
Do not choose only by a product label or price per kilogram: test the matcha in your glass, with your milk and your actual dose.
Starting point: test 2 g, 2.5 g and 3 g in the same recipe. Keep the lowest dose that delivers real aromatic presence.
Key criteria for coffee shops
1. Flavour with milk
A matcha that is excellent with water can become too subtle in 180 ml of milk. Validate the product in the finished drink.
2. Controlled bitterness
For low-sugar lattes, smoothness and umami are particularly important. The goal is not to remove all vegetal character, but to avoid bitterness that must be hidden with syrup.
3. Consistent colour
Colour matters for presentation, but flavour, freshness, origin and drink performance matter more than a highly saturated photo.
4. Fine texture and easy preparation
Fine powder disperses more easily. Sifting and using a standard method reduces clumps and differences between baristas.
5. Lot consistency
Ask how the supplier manages lots, harvest changes, lead times and continuity of supply.
6. Origin and traceability
Ask for at least country and region, intended use, ingredients and available traceability. Maison Yume works directly with a family-run tea farm in Yame, Japan.
7. Professional documentation
Depending on your organisation, you may need product information, storage conditions, traceability and certification documents. Maison Yume can provide available information for relevant products, including JAS Organic and FSSC 22000.
8. Cost per cup
Calculate price per gram × dose used. A more expensive matcha per kilogram can cost less per drink if less powder is required.
Theoretical yield
| Dose | 500 g | 1 kg |
|---|---|---|
| 2 g | 250 drinks | 500 drinks |
| 2.5 g | 200 | 400 |
| 3 g | ≈166 | ≈333 |
Latte recipe to test
- 2–2.5 g matcha;
- 30–40 ml water at 75–80 °C;
- 150–180 ml milk;
- optional measured sweetener.
For iced versions, standardise the amount of ice so dilution is repeatable.
Which Maison Yume matcha for cafés?
Our Yame Matcha is smooth, low in bitterness and aromatic enough to remain present in milk. It can also be enjoyed with water, making it a versatile option for menus.
Storage behind the bar
Avoid heat, light, humidity and strong odours. Do not keep the main stock next to an espresso machine. Reseal the package after use and maintain clear stock rotation.
Developing a matcha menu?
Maison Yume supplies Yame matcha and hojicha to cafés and professionals in Europe.
