How to Make Commercial-Grade Matcha Espresso Base for Your Café

If you run a café or bubble tea shop that uses matcha, you probably don’t want to whisk every single cup by hand. It’s time-consuming, inconsistent, and hard to scale.
Today, we’ll show you how to make a smooth, vibrant, and long-lasting Matcha Espresso Base. Perfect for any commercial use, from lattes to frappes. 

This recipe mimics the same principles as traditional whisking but uses blending and ice friction to emulsify matcha efficiently. The result?

• Smooth and even texture
• Strong aroma
• Stable flavor without separation

• Matcha Powder: 400 g (use high-quality latte-grade matcha for best results)
• Water: 2000 g warm or room temperature
• Ice: 2000 g

1. Add to Blender
   Pour 2000 g of warm or room-temperature water into a high-speed blender.
   (Warm water helps release the matcha’s aroma and flavor.)
2. Add Matcha Powder
   Add 400 g of matcha powder. This ratio gives a rich, espresso-like concentration perfect for mixing with milk or soda.
3. Add Ice
   Add 2000 g of ice cubes.
   (Ice increases friction during blending, helping to evenly disperse matcha powder without clumps.)
4. Blend
   Use the “Smoothie” function or high speed for 30 seconds. The result should be thick and smooth with a layer of foam on top.
5. Optional — Filter
   You can strain the liquid through a fine mesh filter to remove any undissolved matcha bits. This step is optional but helps achieve a clean, silky texture.
6. Skim Off Foam
   Gently skim off excess foam on top to create a glossy finish.
7. Refrigerate
   Store the matcha base in a sealed container and refrigerate for 4 hours before use. This resting time allows the flavor to stabilize and the micro-bubbles to disappear.

 

• Keep refrigerated for up to 3 days.
• Shake gently before use.
• Always use clean utensils to avoid contamination.

Your Matcha Espresso Base can be used directly in drinks:

• Matcha Latte: 60–80 g matcha base + 200 g milk
• Matcha Soda: 50 g matcha base + sparkling water + syrup
• Matcha Frappé: 80 g matcha base + ice + milk + syrup

 

For café consistency, pre-portion your matcha base into 500 ml bottles. It's easy to store, shake, and pour during rush hours.

 

Explore our matcha wholesale options at Matchia matchia.us 

We have matcha wholesale available in multiple grades, bulk sizes, and private label packaging.
We help cafés, restaurants, and beverage brands create their signature green drinks with confidence.