Recipe: Matcha Batching

Watch the full video on our YouTube channel

In a busy café environment, consistency and speed matter just as much as quality. Batch preparing matcha is one of the easiest ways to streamline service while still delivering a vibrant, premium cup every time.

At Pluck Tea, we recommend preparing matcha in small batches throughout the day to maintain freshness, colour, and flavour. This method is ideal for cafés, restaurants, and food service teams looking to improve workflow during peak service hours.

Key Tips for Success

• Prepare small batches throughout the day for optimal freshness

• Keep squeeze bottles stored in an ice bath during service

• Shake bottles well before each use

• Use batched matcha within the same day

• Label bottles with preparation time for quality control

• For hot lattes, serve 20 ml of batched matcha over 1 cup of steamed/hot milk. Adjust the amount of batched matcha depending on cup size and desired flavour.
• For iced lattes, serve 20 ml of batched matcha over 1 cup of cold milk and 1/2 cup of ice. Adjust the amount of batched matcha depending on cup size and desired flavour. (Iced Strawberry Matcha Latte Recipe)

Our Recommended Matcha Ratio

We recommend starting with a 1:10 matcha-to-water ratio.

60 g matcha : 600 ml water

This creates a smooth, concentrated matcha base that works beautifully for iced and hot matcha beverages.

As a reference:

20 ml of batched matcha = 2 g of matcha per serving

Most cafés use between 2 - 4 grams of matcha per serving, depending on the cup size and desired flavour intensity.

Ingredients

• 60 g Pluck Organic Spring Harvest Blend Matcha

• 600 ml water at 170°F

Recommended Equipment

• Hand frother

• Wide measuring cup or shallow mixing vessel

• Food-safe squeeze bottles

• Ice bath setup

Yield

30 servings

Method

1. Weigh out 60 g of matcha. Our Organic Spring Harvest Blend Matcha is ideal for batching thanks to its balanced profile and vibrant colour.

2. Sift the matcha into a wide vessel. A large measuring cup with a spout works well.

3. Measure 600 ml of water at 170°F. Using slightly cooler water helps prevent bitterness and preserves the delicate flavours of matcha.

4. Use a hand frother to incorporate the matcha until fully smooth and free of clumps.

5. Pour the prepared matcha into squeeze bottles for quick and consistent pouring during service.

6. Store bottles in an ice bath and shake well before each use to maintain an even texture throughout the day.

7. For best results, use the prepared batch within 4 hours.

For cafés serving high volumes of matcha lattes, this method can dramatically improve consistency while keeping service efficient during peak periods. 

Explore our full matcha collection →