A few years ago, matcha was merely an "alternative option" for those who didn't drink coffee. Today, it has become an essential element of any professional menu. Surprisingly, many café owners still treat matcha as simply "one green powder" to be added to milk and that's it. The truth is, behind every successful matcha latte are carefully considered decisions: what grade, what origin, and how to use it in what beverage. In this guide, we'll take you step-by-step through the world of matcha to help you choose the perfect matcha for your café and create drinks that will command repeat orders.
What is matcha and why has it spread so quickly in Saudi cafes?
Matcha is a powder of very finely ground Japanese green tea leaves, grown in the shade before harvest to increase the concentration of chlorophyll and amino acids, which gives it its distinctive bright green color and rich herbal flavor.
The spread of matcha in Saudi Arabia and the Gulf was not a coincidence, but rather the result of several combined factors:
- Searching for caffeine alternatives : Many customers are looking for an energizing drink with a lighter and more consistent dose of caffeine than coffee.
- Increased health awareness : Matcha is rich in antioxidants, making it an attractive option for those who care about a healthy lifestyle.
- Visual appeal : The bright green color creates ideal content for social media platforms, which prompts cafes to present it in innovative ways.
- Expanding the specialty coffee culture : As the specialty coffee market in Saudi Arabia matures, customers are more willing to try new drinks that carry a story and quality, and matcha offers both.
Types of Matcha: How to choose the right strength for your coffee?
The most common mistake when buying matcha in bulk is treating it as a single product, whereas there are varying grades that differ in quality, use, and price.
1. Matcha Ceremonial Grade
Made from the finest and most delicate tea leaves, this premium quality tea boasts a smooth flavor and a subtle, naturally sweet taste with minimal bitterness. Traditionally used to prepare matcha with just water and no additives, it's the perfect choice for cafes looking to offer an authentic "traditional matcha" as their signature beverage.
2. Matcha Culinary Grade
Less expensive than the ceremonial grade, it can withstand mixing with milk, sugar, and other flavorings without losing its distinctive taste. This grade is the practical and most commonly used option in commercial cafes, and it is further divided into sub-grades suitable for both sweetened beverages and baked goods.
3. Matcha Performance Grade
A middle ground between the two previous types, combining good quality and a reasonable price, and is often used in iced and shaken drinks (frappés) where matcha needs to withstand ice and cold milk without its taste being weakened.
Quality standards that must be checked before buying matcha in bulk
When negotiating with a supplier to purchase matcha in bulk for your cafe, pay attention to the following points:
- Color : High-quality matcha tends to be a bright light green, while a dark green, olive-tinged, or yellow color often indicates lower quality or improper storage.
- Smoothness : The powder should be very fine, like silk. Any roughness means unprofessional grinding, which affects the final texture of the drink.
- Scent : Fresh matcha has a fresh, grassy scent similar to fresh spinach, and the absence of this scent may indicate that the product is old.
- Country of origin : Japan, specifically regions such as Oji, Shizuoka and Nishio, are among the best sources of matcha in the world due to their long-standing expertise in cultivation and processing.
- Dissolving : When mixed with water or milk, good matcha should dissolve smoothly without clumping or leaving residue at the bottom of the cup.
The best uses of matcha in a cafe menu
Matcha is not limited to one drink, but is a versatile ingredient that can be used in a wide variety of drinks and foods:
- Classic Matcha Latte : The most popular drink, combining matcha with hot or milky milk, and can be sweetened according to the customer's preference.
- Iced Matcha : A refreshing option, especially in the hot Saudi Arabian climate. It is often served with cold milk, ice, and a simple flavored syrup such as vanilla.
- Matcha Frappe : A whipped and thick version suitable for lovers of rich cold drinks, usually topped with whipped cream and an extra sprinkle of matcha.
- Matcha with plant-based milk : such as oat or almond milk, is gaining increasing popularity among those looking for plant-based or lactose-free options.
- Combining matcha with other flavors : such as vanilla matcha, coconut matcha, or even mixing it with lemon sauce for a refreshing tangy summer drink.
- Uses outside of drinks : Matcha is also a popular ingredient in desserts such as cakes, cookies and ice cream, which opens up additional opportunities to employ it in the dessert menu accompanying drinks.
Matcha vs. Coffee: Should they compete on the cafe menu?
A question frequently asked by new café owners is: Does offering matcha mean competing with coffee for the same customer base? The answer is practically the opposite. Matcha and coffee cater to different customer segments at different times of day, and offering both expands the customer base rather than splitting it.
- Coffee is generally suitable for those looking for a strong and fast-acting dose of caffeine, especially in the early morning hours.
- Matcha appeals to a demographic seeking balanced energy without a "crash" or sudden drop after an hour or two, which explains its popularity in the afternoon.
- Offering both together gives the cafe an opportunity to differentiate between "coffee hour" and "matcha hour" within a marketing strategy that aligns with the customer's daily routine.
Instead of viewing matcha as a competitor to coffee, it is smarter to treat it as a complementary addition that enhances the cafe's position as a comprehensive destination for lovers of different drinks, not just a classic coffee shop.
Practical tips for preparing matcha drinks like a pro
- Use a sieve before whisking : to avoid any lumps and ensure a smooth, homogeneous texture.
- Use warm, not boiling, water : very hot water burns the matcha and gives it an undesirable bitter taste.
- Invest in a matcha whisk (Chasen) or dedicated electric blender : to ensure a consistent smooth foam in every cup served to the customer.
- The team was trained on a fixed dosage : usually between 2 and 4 grams of matcha powder per medium-sized cup. Adjusting the dosage maintains taste consistency and operating costs.
- Store matcha away from light and moisture : in a tightly sealed container and in a cool place, because matcha is more susceptible to external factors than coffee.
How do you market matcha drinks within your cafe?
- Make matcha part of a separate section on the menu : Instead of hiding it among coffee drinks, give it a special section that highlights the variety of options.
- Take advantage of its visual power : Photograph matcha drinks with good lighting that highlights their bright green color, as they are among the most attractive drinks to share on social media.
- Offer a miniature "ritual" experience : Some cafes offer traditional matcha with a brief explanation of the Japanese method of preparation, adding experiential value and not just taste.
- Link it to a health-conscious customer base : by highlighting its benefits as a source of antioxidants and as a lighter alternative to caffeine.
Luxury Coffee, your partner in equipping your cafe with the finest matcha.
If you're looking for a reliable source for high-quality matcha and specialty coffee supplies in bulk, Coffee Luxury is your ideal destination in Saudi Arabia. We provide cafes, restaurants, and hotels with a diverse selection of authentic Japanese matcha in various grades, along with specialty coffee and beverage equipment and expert consultations to create a professional menu that keeps up with the latest market trends. Browse Visit the Coffee Luxury Blog for more specialized articles, or contact us to equip your cafe with all the necessary supplies at high quality and competitive prices.
Frequently Asked Questions
What is the difference between ceremonial grade matcha and culinary grade matcha?
Ceremonial matcha is of higher quality, finer ground, and less bitter, and is typically used with just water without any additives. Cooking matcha, on the other hand, has a stronger flavor and is more tolerant of mixing with milk, sugar, and other flavorings, making it the preferred choice for most commercially available coffee shop beverages.
Does matcha contain less caffeine than coffee?
Yes, matcha typically contains less caffeine than espresso of the same size, but it provides a more sustained and gradual energy boost thanks to the presence of theanine, which slows down the absorption of caffeine in the body. This explains why many customers prefer it as a lighter alternative to coffee.
What is the best way to store matcha in a cafe?
Matcha should be kept in an airtight container, away from direct light, moisture and heat, and preferably stored in the refrigerator after opening to extend its shelf life and maintain its color and fresh flavor for as long as possible.
What is the appropriate amount of matcha powder in one cup of the drink?
The standard dose ranges from 2 to 4 grams of matcha powder per medium-sized cup, and can be adjusted according to the customer's preference for flavor strength, taking care to use a consistent measure to ensure taste consistency every time.
Can matcha be used in both cold and hot drinks?
Yes, matcha is highly versatile, allowing it to be used in hot drinks such as traditional lattes, as well as in cold drinks such as iced matcha and frappes, making it an economical and versatile addition to any cafe's menu.