Module 3: Workflow & Efficiency: Designing Your Matcha Station

A slow matcha order can hold up the entire bar, creating stress for both baristas and customers. In a busy café, good workflow equals good business. Efficiency isn’t about rushing; it’s about having an organized setup (mise en place) that lets you move smoothly and confidently through each step of preparation. When your station flows, every cup does too.

Essential Tools for a Professional Matcha Bar

Digital Gram Scale

Non-negotiable for consistent dosing.

Fine-Mesh Sifter

To be used for every drink.

Chawan (Whisking Bowl)

Source Katukuchi (spouted bowls). These traditional bowls have a spout, allowing the barista to pour the prepared matcha shot cleanly into the latte cup with no drips.

Chasen (Bamboo or Resin Whisk)

The 100-prong chasen is the cafe standard for its balance of flexibility and speed.

Chasen Holder (Kusenaoshi)

This ceramic stand is critical. It allows the whisk to air dry in the correct open shape, which prevents mold and dramatically extends its life.

Temperature-Control Kettle

A kettle (e.g., Fellow Stagg, Brewista) that can hold water at 80°C is a workflow necessity.

Dedicated Cleaning Pitcher

A small rinser or pitcher of warm water for immediately rinsing thechasenafter use.

For Batching (See Module 4)

A high-speed immersion or countertop blender, airtight 1-liter opaque bottles, and an ice bath container.

Workflow Design: Two Ideal Layouts

The station's layout depends on the cafe's chosen preparation method.

The "Artisan" (Whisk-to-Order) Station

Concept: This layout treats matcha like a manual-brew coffee (e.g., V60, Chemex). It is a self-contained "wet bar" designed for craft and visual appeal.   

Layout: All tools are arranged in a tight triangle to minimize movement. The barista should be able to stand in one spot and pivot. 

Zone 1: Scale, chawan, sifter, and dry Heapwell matcha. 

Zone 2: Temperature-control kettle. 

Zone 3: Chasen on its holder and a rinse pitcher.

The "High-Volume" (Batch-Shot) Station:

  • Concept: This layout integrates matcha directly into the high-speed espresso workflow. It is designed for maximum speed and throughput.   

  • Layout: The pre-batched matcha concentrate (see Module 4) is held in a 1L squeeze bottle. This bottle is kept in an ice bath directly next to the espresso machine's ice bin and the main milk fridge.

This "High-Volume" layout is rooted in a simple, transformative operational concept: the "Matcha-spresso" workflow.

The pre-batched, chilled matcha concentrate  is functionally identical to a double shot of espresso. It should be located in the same physical zone and used in the same manner. This dramatically simplifies barista training. The 5-step process for making an iced latte becomes identical for both coffee and matcha:   

  1. Grab cup.
  2. Dose syrup.
  3. Dose ice.
  4. Dose milk.
  5. Dose "shot" (Espresso or Matcha Concentrate).

Care & Maintenance: Avoiding the "Sad Whisk"

A broken, misshapen, or moldy chasen is a common and costly problem in cafes. Proper care is simple and essential.   

  1. Soak First: Always soak the chasen's tines in warm water for 30-60 seconds before the first use of the day. This makes the bamboo pliable and flexible, preventing the delicate tips from snapping off during whisking.   

  2. Rinse Immediately: Rinse the whisk under warm water immediately after each drink is made. Do not let the matcha paste dry on the tines.   

  3. Dry Upright: Never lay a wet whisk flat or store it in its original plastic tube. This traps moisture and causes mold. Place the whisk, tines-down, on its ceramic kusenaoshi (holder). This allows it to air dry completely and maintains its "bloom" (the open shape), which is critical for effective whisking.   

  4. Rotate: For a busy cafe, have 2-3 whisks in rotation. One can be in use while the others are drying. 

Module 4: The Great Debate: Hand-Whisking vs. Batching

Module 4