Module 5: Building the Modern Menu: From Core Lattes to Signature Drinks

A successful matcha system is a profitable one. This requires moving beyond the core latte and innovating with signature drinks that are high-margin, operationally efficient, and visually appealing ("Instagrammable").This module provides the blueprint for menu innovation.

Blueprint: The (Perfectly Layered) Strawberry Matcha Latte

The Strawberry Matcha Latte is arguably the most popular signature matcha drink globally. Its appeal is almost entirely visual, relying on clean, distinct layers.   

The technique is not "mixing" but "building" based on liquid density. The heaviest liquid (strawberry purée) must go on the bottom, and the ice acts as a diffuser to allow the subsequent layers to sit on top without mixing.  

  • Component 1: Cafe-Scale Strawberry Purée

    A house-made purée is superior to a thin syrup, as its density is key to the layering.

    Recipe:

    • 1kg Frozen Strawberries    
    • 200g Granulated Sugar    
    • 100ml Water

  • Method:

    1. Combine all ingredients in a saucepan and bring to a simmer over medium heat.  

    2. Cook for 10-15 minutes, stirring occasionally, until the strawberries are completely broken down and the mixture has thickened.

  • 3. Transfer to a blender and blend until completely smooth.   

    4. Strain through a mesh sieve if a perfectly smooth, seedless texture is desired.

    5. Store refrigerated in a squeeze bottle.

Component 2: The Matcha Shot

Use the Batch Concentrate (from Module 4) for speed, or a Hand-Whisked Shot (from Module 2).

Recommendation: Use Heapwell AA Ceremonial Grade or the AAA Imperial Grade. Its flavor profile is perfect to cut through the sweetness of the strawberry and the creaminess of the milk.   

The Assembly (for a 16oz Iced Drink)

  • 1. Add 45ml of the Strawberry Purée to the bottom of a 450ml clear glass.   

    2. Fill the glass completely to the rim with ice. This is the most critical step for separation.   

  • Slowly pour 240ml of cold milk over the ice. The ice cubes will diffuse the milk, causing it to cascade gently and settle on top of the purée layer.

  • Slowly pour 40-50ml of the prepared matcha shot over the top of the ice/milk. It will settle on top, creating the final, vibrant green layer. Serve unstirred with a straw.

More Menu Ideas (A "Flavor Matrix")

  • Fruit-Forward: (Use the same purée-and-layer technique)

    • Blueberry Matcha Latte    
    • Passion Fruit Matcha Latte    
    • Yuzu Matcha (a citrusy, bright combination)

  • Warm & Spiced: (Add syrups/spices to the milk before steaming)

    • Creme Brûlée / Vanilla Bean Latte    
    • Lavender Matcha Latte    
    • Banana Bread Matcha (with cinnamon and nutmeg) 

  • Cafe Hybrids:

    • Dirty Matcha: A standard latte with a shot of matcha and a shot of espresso.   
    • Matcha London Fog: An Earl Grey tea latte with a shot of matcha.
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