MATSUThe short answer. Two grams for a standard latte, 2.5–3 g for iced, and 3–4 g for straight usucha. Weigh it — scoops vary far more than most bars expect.
- What water temperature should baristas use? 70–80 °C for whisking and about 60 °C for steamed milk. Boiling water scalds matcha and brings bitterness forward.
- Why does our matcha latte turn brown? Usually the grade or freshness rather than the barista. Shade-grown leaf milled recently holds its colour through milk; older or lower-grade powder oxidises faster.
- Do baristas need a bamboo whisk? A chasen gives the best microfoam, but a small electric frother is acceptable for high volume. What is not optional is sifting.
The five-step standard
Espresso has a repeatable standard; matcha usually does not, which is why two baristas on the same bar can produce different drinks from the same tin. The fix is a written sequence.
- Sift — push the powder through a fine mesh. Ten seconds. This is the single biggest difference between smooth and gritty.
- Dose — weigh it. 2 g for a standard latte, 3–4 g for usucha. "One scoop" is not a measurement.
- Wet — add a small splash of water first and make a paste. It prevents clumping before the main pour.
- Whisk — 15 seconds in a W motion, wrist not arm, until a fine microfoam forms.
- Pour — milk at about 60 °C, or over ice for iced service.
Dosing by grade and drink
| Drink | Dose | Grade type |
|---|---|---|
| Usucha (straight) | 3–4 g | Ceremonial |
| Hot latte | 2 g | Barista / Latte |
| Iced latte | 2.5–3 g | Barista / Latte |
| Baking & desserts | by recipe | Culinary |
A kilo at 2 g per drink pours roughly 500 lattes, which is also how you sanity-check cost per cup — see matcha cost per cup and café margin.
Water temperature and why it matters
Boiling water scalds matcha and pushes bitterness forward. Aim for 70–80 °C for whisking and around 60 °C for steamed milk. Steaming milk to espresso temperature is the most common reason a matcha latte tastes harsh in an otherwise good café.
Common faults and fixes
| Fault | Usual cause | Fix |
|---|---|---|
| Clumps in the cup | No sifting; powder added straight to liquid | Sift, then make a paste before the main pour |
| Bitter, harsh finish | Water too hot, or over-dosed | Drop to 70–80 °C; weigh the dose |
| Turns olive in milk | Grade not built for milk, or old stock | Use a Barista/Latte grade; check the mill date |
| Inconsistent between staff | Scoops instead of scales | Put a 0.1 g scale on the bar |
| Colour fades through the day | Tin left open on a warm bar | Sealed, cool, away from light — see storage |
A one-page checklist for new staff
Print this and tape it inside the cupboard:
- Sift every dose. No exceptions.
- Weigh: 2 g latte / 3–4 g straight.
- Water 70–80 °C. Milk 60 °C.
- Paste first, then whisk 15 seconds, W motion.
- Tin closed between drinks; cool and dark.
- If it looks olive, tell the shift lead — it is a grade or freshness issue, not your fault.
If you want to train on the actual grades you will serve, the $99 Tasting Kit ships three flagship grades and is credited in full to a first order.
Frequently asked questions
How much matcha per latte?
Two grams for a standard latte, 2.5–3 g for iced, and 3–4 g for straight usucha. Weigh it — scoops vary far more than most bars expect.
What water temperature should baristas use?
70–80 °C for whisking and about 60 °C for steamed milk. Boiling water scalds matcha and brings bitterness forward.
Why does our matcha latte turn brown?
Usually the grade or freshness rather than the barista. Shade-grown leaf milled recently holds its colour through milk; older or lower-grade powder oxidises faster.
Do baristas need a bamboo whisk?
A chasen gives the best microfoam, but a small electric frother is acceptable for high volume. What is not optional is sifting.
How long does training take?
Most staff are consistent within a shift or two once the five steps are written down and a scale is on the bar.
