@matchaprogram: Here are 4 things your cafe can do TODAY ⬇️ I’m @Jules Reyes. I spent a decade working in the matcha industry and now work to help standardize matcha education for cafes through @matchaprogram. Most cafe owners think their matcha program starts with the tea. It doesn’t. It starts with the station. Your station communicates your standards before a customer takes their first sip. It influences drink quality, speed of service, freshness, consistency, team training, and even how customers perceive the value of your matcha. A great matcha station isn’t about having the most expensive tools. It’s about intention. While many cafes choose to hand-whisk matcha to honor matcha culture, understanding how to properly care for those tools is one of the most important ways of honoring that tradition in the context of a busy cafe. ✅ Clean, organized workflow ✅ Properly caring for matcha tools ✅ Proper matcha storage ✅ Water quality and temperature standards ✅ Clear preparation systems ✅ A team that understands the “why” behind the process Here are 4 things your cafe can do TODAY: 1️⃣ Stop soaking your bamboo whisk in water during service. Rinse it after use and place it back on a stand to dry. 2️⃣ Store matcha in smaller, dark, airtight containers instead of large clear ones. 3️⃣ Use water between 160–175°F (70–80°C) to preserve sweetness and reduce bitterness. 4️⃣ Add a few lines to your menu explaining your matcha’s origin, cultivar, or flavor profile. The best matcha programs aren’t built on better matcha alone. They’re built on better systems. #matcha #matchatok #cafeowner #baristalife #baristatok

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Tuesday 16 June 2026 20:12:02 GMT