Blog

Recipes, guides and technique

Content written by our team for baristas, pastry chefs and café owners in Chile.

Origin
The 4 regions of Japanese matcha: Uji, Shizuoka, Nishio, Kagoshima
Professional comparison of the four main matcha-producing regions in Japan: Uji, Shizuoka, Nishio and Kagoshima. Soil, climate, flavor profile and what to use each origin for.
May 18, 2026 · 7 min read
Recipe
Recipe: the perfect matcha latte (hot and iced)
Professional recipe for hot and iced matcha latte: ratios, milk, syrup, mixing technique. Calibrated for specialty cafés in Chile.
May 18, 2026 · 5 min read
B2B
Matcha for Chilean cafés: how to pick a supplier and calculate MOQ
B2B guide for cafés and restaurants in Chile choosing a wholesale matcha supplier: selection criteria, MOQ calculation, refrigerated logistics and real margins.
May 18, 2026 · 8 min read
Compare
Ceremonial vs. barista vs. culinary matcha: what is the difference?
Professional comparison of ceremonial, barista and culinary matcha: harvest, shading, milling, color, flavor and what each grade is for. Written for cafés and pastry chefs in Chile.
May 18, 2026 · 7 min read
Guide
How to prepare ceremonial matcha: a step-by-step guide
Professional guide to preparing ceremonial matcha (usucha): ratio, water temperature, tools and whisking technique. Written for baristas and café owners in Chile.
May 18, 2026 · 6 min read

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