Baristas debating batching
As matcha demand climbs, coffee shops are openly debating batching versus made‑to‑order — proponents say batching improves high‑volume efficiency, while purists warn it compromises the ritual and potentially the drink’s texture and flavor. The industry discussion is playing out now as cafés scale service (perfectdailygrind.com).
Square’s transaction data show UK retailers sold more than 1.6 million matcha beverages across June–July 2025 through over 2,100 sellers. (squareup.com)) Blank Street was the top matcha seller in that Square dataset, reporting 838,856 matcha sales and roughly $3.6m in matcha revenue for the period. (squareup.com)) Mainstream chains have leaned into the category: Greggs rolled out a three‑SKU iced matcha range in stores from 5 February 2026, priced from about £3 and promoted with in‑store activations. (greggs.com)) Perfect Daily Grind’s reporting cites operational fixes being tested in cafes — notably “hot‑water flash‑chill” to prepare concentrates that preserve colour and aroma while allowing rapid assembly during service. (perfectdailygrind.com)) Matcha educators and specialist programs have published soundings and experiments: The Matcha Program released a batching study that tested ratios (1g–4.5g per serving) and offered guidance to reduce separation and improve day‑of consistency. (matchaprogram.com)) Wholesale suppliers and roastery blogs recommend batching only for same‑day use and pair batching with staff training to keep texture and foam consistent across high volumes. (hugotea.com)) Operators say batching addresses both throughput and waste amid tighter supplies: industry analyses note surging demand and weather‑related strain on Japanese production that contributed to 2025 shortages and pushed some cafes toward batching workflows. (perfectdailygrind.com))
