Matcha Latte Dosage and Cost for Swiss Cafés
A consistent matcha latte starts with a weighed recipe. A heaped spoon changes both flavour and cost. A simple recipe card helps everyone on the team make the same cup.
Choose a starting dose
For an initial test, try 2 g of matcha, 30–40 ml of water at 60–70 °C and 180–220 ml of milk. Adjust these starting amounts to your tea and serving glass; they are not a universal recipe. Weigh sugar and ice too, if you use them.
Compare 2 g, 2.5 g and 3 g with the same milk and finished volume. Taste without knowing which dose is in each glass. Choose the one that suits your menu and check that the team can reproduce it during service.
Work out the tea cost
Tea cost per drink = pack price ÷ pack weight in grams × dose in grams.
Use your current purchase price and a consistent costing basis for every ingredient. The shop shows products and pack sizes for comparison; for wholesale orders, use your confirmed quote. This article is not a contractual price list.
How many drinks does a 500 g pack make?
With no waste, 500 g makes 250 portions at 2 g, 200 at 2.5 g or 166 complete portions at 3 g, with some powder left over. This theoretical yield excludes tasting, spills and doses that exceed the recipe.
If 3% of the powder cannot be served, 485 g remains usable: 242 complete portions at 2 g, 194 at 2.5 g or 161 at 3 g. The 3% figure is a worked assumption, not a measured waste rate at Maison Genkai or your café. Track how much powder you use to find your actual yield.
Include the other costs
Record milk or plant-based drink, syrup, other ingredients and takeaway packaging. Keep powder waste separate from other costs so you do not count it twice. Ingredient cost is not the full cost of running your business: preparation time, payment fees and overheads still belong in your own calculations.
Make preparation repeatable
- Weigh the matcha into a dry container.
- Sift any clumps.
- Add the measured water and whisk until evenly mixed.
- Add milk and other ingredients according to the recipe card.
- Serve, then rinse the equipment before the residue dries.
If the tea tastes weak, check the milk, sweetness and mixing before increasing the dose. For an iced drink, measure the ice too and taste again after a few minutes. Dilution affects the drink your customer receives.
Plan your next order
At 2 g per drink, 100 lattes use 200 g of served powder. With the assumed 3% loss from purchased powder, allow about 206 g. Record sales and actual use, then factor in the supplier’s confirmed lead time when deciding how often to order.
A larger pack is not automatically a better purchase because it costs less per gram. Compare its size with how quickly you will use it after opening and follow the product’s storage advice.
Turn the test into a menu item
Keep a card with the tea reference, quantities, glassware, steps and a photo of the finished drink. Taste again whenever you change the milk or tea. Our wholesale supplier guide covers the purchasing questions to ask.
Discuss matcha for your café or restaurant
Making a drink at home? Use our matcha latte recipe.
To broaden your menu, our ube, matcha and hojicha comparison covers flavour, caffeine and powder cost per serving, using dated retail prices from Maison Genkai and UBÉRA.
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Japanese tea for your business
Serving matcha or hojicha, or stocking it in your shop? Tell us how you plan to use it and your expected volumes. We can discuss samples, pack sizes and a quote for your business.
