Matcha is on plenty of Viennese menus by now. As far as costing goes it is more predictable than most other items, because the serving size is fixed.
Yield
One serving is 2 grams. That makes around 50 servings from 100 grams. In practice the range is 40 to 60, depending on whether you serve it straight, as a latte or iced, and how generously the bar doses.
What that turns into in revenue depends on your selling price, not on us. Work it out on your own menu: servings times price, minus milk and labour.
Preparation in service
The chasen is the bottleneck in day to day service. It needs fifteen seconds per bowl and has to dry in between. There are two workable routes for the bar:
- Prepare ahead: sift the powder in the morning and portion it out. That removes the slowest step at the machine.
- Shake instead of whisk: for iced and latte a jar or a milk frother is enough. Keep the chasen for straight service.
Water at 80 °C, not boiling. If your machine has a fixed temperature, let the water stand briefly.
Storage
Matcha loses colour and aroma to light, warmth, air and moisture. In a working kitchen that means: tightly closed, not above the machine, not next to the stove, not open on the bar. An opened tin should be used within a few weeks.
With predictable consumption it makes more sense to order smaller amounts more often than to stock up once.
What we supply
Ceremonial grade matcha from Kagoshima Prefecture in southern Japan, first harvest. One origin, one consistent profile across the batch. Filling, storage and quality control are ours in Austria, and shipping goes out of Vienna.
One contact in the same time zone, a fixed delivery rhythm, and a sample before you decide.
Tell us what you need: type of business, location and roughly how much you use per week. The contact form takes a minute.
Why origin is what makes a consistent profile possible is covered in the post Where our matcha comes from.