Powder-based · whisk before batching
Matcha Latte
Matcha needs dispersing rather than leaf filtration. Prepare a smooth concentrate, then mix with milk; check settling before each batch is served.
Starting formula, not a tested yield. Trial one cup with the exact products you will use. The table plans a 500 mL cup; the 12-cup column excludes an extra buffer.
Ingredients for one cup and 12 cups
| Ingredient | 1 cup | 12 cups |
|---|---|---|
| Matcha powder | 3 g | 36 g |
| Water for mixing | 60 mL | 720 mL |
| Milk | 320 mL | 3840 mL |
| Simple syrup | 20 mL | 240 mL |
| Ice space, not weight | About 100 mL | About 1.2 L |
Liquid amounts and occupied cup volume are different. Powder and toppings change fill; test the actual cup and lid. Measure ice weight separately instead of treating milliliters of reserved space as grams.
Equipment and purchasing
Small-quantity scale, fine sieve, bowl, bamboo whisk or suitable mixer, measuring jug. Also prepare compatible cups, lids, straws, labels and paper towels.
Subtract usable stock from the net requirement, then round up to whole packs. Read ingredient and allergen labels on the actual products. Check the ingredient guide →
Method and batch order
- Check that the ingredient is pure matcha. A sweetened premix may contain milk and requires its own product instructions.
- Sift the powder. Use water suitable for the product and gradually whisk it into a smooth concentrate, using the measured mixing water.
- Add milk and syrup and check the trial cup. Powder changes occupied volume, so the listed liquids are planning amounts, not a measured finished yield.
Scale ingredient amounts by the confirmed cup count, but do not multiply brewing or cooking times by guest numbers. Follow the selected product instructions for preparation and holding.
Hosting and refilling
Before shopping, confirm guest preferences and ingredient restrictions. Make a trial cup before calculating batches. Keep each jug within its working capacity and label it “Matcha Latte” with the actual milk and sweetener information.
Arrange cups, toppings, drinks and napkins in order. Assign one refill point away from the guest queue. For this recipe, check the specific preparation bottleneck: small-quantity scale and the tools listed above must be available when their step begins.
Keep reserve ingredients under their product-specific conditions. Record actual cups served and remaining ingredients rather than assuming the planning amount is a measured yield.
Troubleshooting and adjustments
For clumps, review sifting and gradual mixing. If the drink settles, remix as needed; color alone does not measure concentration.
Change one variable per trial. Record the product, amount, actual fill and result. Do not infer allergen suitability or storage life from the appearance of a drink.