Serve the perfect matcha and learn our signature recipes
Matcha Barista Guide — Making the perfect matcha latte and drinks
12oz size cup · 6g matcha · 220ml milk · 100g ice
Place a sieve over your mixing bowl or jug and mindfully add 6g of matcha
Press powder through the sieve with a circular motion
Add 60ml milk to the matcha powder
Use an electric frother for ~5 seconds to aerate and incorporate
Whisk with a bamboo whisk in a “W” motion to remove clumps and create a creamy, slightly thick texture
Add ice and 160ml of milk to your serving glass
Pour matcha mixture slowly over the ice to create a layered effect (ice acts as a natural barrier)
Serve with a spoon or straw
Hot tip: Pour the matcha in front of the customer for a share-worthy moment — it’s free social media exposure
12oz size cup · 6g matcha · 220ml milk · 80g strawberry jam · 100g ice
Use a 1:3 ratio — 100g freeze-dried strawberries to 300g water
Blend until smooth with no visible chunks
Store in a squeeze bottle and refrigerate
We recommend using DJ&A Freeze-Dried Strawberries — available at Woolworths, Costco, and other retailers. It’s slightly sweetened and balances matcha beautifully with no added sugar needed.
Squeeze 80g of strawberry jam into the bottom of your serving cup
In a mixing bowl or jug, sieve 6g of matcha
Add 60ml of milk, then use an electric frother for ~5 seconds to aerate and mix
Whisk with a bamboo whisk in a “W” motion until smooth and slightly thick
Fill serving cup with ice and 160ml of milk, layering it over the strawberry jam
Slowly pour the matcha mixture on top of the ice to form a distinct third layer
Serve with a spoon or straw
12oz size cup · 6g matcha · 60g milk · 160ml coconut water · 100g ice
Place a sieve over your mixing bowl or jug and mindfully add 6g of matcha
Press powder through the sieve with a circular motion
Add 60g milk to the matcha powder
Use an electric frother first to whip air in – you want an aerated, fluffy texture
Whisk with a bamboo whisk in a “W” motion to break the big bubbles – the goal is a creamy, cloud-like texture
Add 160ml coconut water and 100g ice to your serving cup
Top with the frothy matcha mixture and let the cloud settle into layers
Hot tip: We recommend Cocobella coconut water for this recipe – clean taste, no added sugar, easy to find.
100g matcha · 1 litre room-temp water · blender · squeeze bottles
Pour 1 litre of room-temperature water into your blender first, then add 100g of matcha on top (a 1:10 ratio) – water first stops the powder caking under the blades
Blend until completely smooth with no visible clumps
Decant into small squeeze bottles – fast, consistent dosing during the rush
Keep refrigerated or in an ice bath, away from sunlight
Use within the day – never hold batches overnight (oxidation dulls both colour and taste)
Feeling adventurous? Use 70°C water – never boiling – to extract a deeper, sweeter flavour profile. Blend as usual, let it cool, then bottle and chill.
Hot tip: Run a test week to gauge your daily volume, then batch only what you will pour before close – fresh matcha stays bright green, oxidised matcha drinks flat.
Questions, feedback, collaboration enquiry
© 2025 Mindful Sip. All rights reserved.
ABN: 35 116 327 711
Follow us for tips and news
