Key takeaways
- Matcha has moved from a niche menu add-on to a genuine sales driver.
- Manual whisking creates inconsistency that customers notice, while matcha on tap machines dispense a fixed, standardised dose in seconds.
- Faster, more consistent matcha service frees up bar space and simplifies workflow during rush periods.
Matcha has outgrown its reputation as a trendy alternative and is now a serious revenue line for cafés. But its slow, hands-on preparation creates real friction behind the bar. A matcha on tap machine addresses both the consistency and speed problems that come with manual whisking, letting cafés serve the drink at scale without sacrificing quality.
To unpack both problems, we spoke to Emily Hunt, a freelance food and beverage writer with over a decade of experience in speciality coffee, including time working as a barista. Read on for her insights.
Why is matcha’s popularity on the rise?
Matcha’s popularity is rising because it has shifted from a niche speciality item to a mainstream menu staple that customers now actively seek out. Perfect Daily Grind reports that UK chains such as Caffè Nero and Black Sheep have seen matcha drive record sales, at times surpassing coffee itself. Matcha sales in UK coffee shops rose 202% in 2024 alone, signalling a permanent shift in customer demand rather than a fad.
Part of the appeal lies in what matcha offers as an alternative to coffee. Emily explains the draw: “It’s a popular coffee alternative because it has less caffeine than coffee, but still enough to give you that morning boost.”
Research on combining L-theanine and caffeine shows that the pairing found naturally in matcha produces a steadier, more sustained lift than caffeine alone. For drinkers managing caffeine sensitivity or seeking a gentler start to the day, matcha fills a gap coffee cannot.
This growing demand puts pressure on cafés to serve matcha efficiently and consistently, which is where operational challenges begin to surface.
How does a matcha on tap machine solve the consistency problem?
A matcha on tap machine is a dispensing system that pours a pre-measured, standardised shot of prepared matcha at the push of a button. It removes the need for a barista to hand-whisk each drink to order. Because the dose and texture stay fixed before service begins, every cup leaving the bar matches the last one.
Standardisation has become an industry priority. PDG reports on dosing standards built around the “matcha shot”, a ratio of 2 grams of matcha to 30 millilitres of water, used the same way baristas use an espresso shot. This fixed ratio is exactly what a dispenser is built to replicate on every pour.
The stakes are high because cold and customised drinks are inherently harder to standardise. PDG notes that multiple customisation options make drink-building difficult to keep consistent, especially with high staff turnover. Equipment that pre-programmes base drinks and flavour shots helps ensure the same portions regardless of who is serving.
Hunt has seen firsthand what happens when preparation slips. “Customers will absolutely complain if their matcha isn’t whisked properly,” Hunt says. “The unmixed powder settles visibly at the bottom of the cup.”
A dispenser eliminates that risk. There is no whisking to get wrong, no powder to settle, and no variation in strength or sweetness from one barista’s technique to the next. The same texture and dose come out every time, regardless of who is working the bar.
Flo-Smart’s system works by programming the machine to dispense a premade matcha concentrate or existing latte mix alongside a milk of choice, using an automated pour that removes the margin for error and the risk of overpouring. Because the machine controls dosing automatically rather than by hand, every drink comes out with the same strength and ratio, and cafés gain tighter control over costs without needing to train staff on manual whisking technique.
Since matcha is hydrophobic and prone to settling, Flo-Smart’s matcha on tap machine keeps the concentrate in constant motion inside a chilled reservoir. This protects it from the oxidation and clumping that careless prep can cause, preserving its colour and flavour. One partner café credited the system’s precise, multi-pouring design with sustaining consistent flavour across every drink served.
How does a matcha on tap machine solve the speed problem?
Speed is where a matcha on tap machine makes its biggest operational impact. Flo-Smart’s dispensing machines can pour a batch of matcha shots in under six seconds, helping baristas optimise their workflow. That is a fraction of the time manual preparation demands.
The cost of slow prep compounds during peak hours. Research on cold and customised beverages highlights that this category of drink introduces genuine operational complexity. Keeping service consistent is precisely what is at stake when a café is moving fast.
Hunt’s own barista experience illustrates why matcha without a matcha on tap machine creates a bottleneck that espresso does not. “When you are pulling shots for a latte, you can steam milk while the shot is pulling. That is not the case with matcha,” Hunt explains, noting that whisking demands full attention and cannot be layered into other tasks. Hunt adds that closing that time gap “would simplify baristas’ workflow, which is always appreciated, especially during rush hours.”
A matcha on tap machine closes exactly that gap. By removing the whisking step altogether, it frees baristas to multitask the way they already do with espresso, turning matcha from a bottleneck into just another fast pour.
Flo-Smart’s matcha on tap machine pours a matcha latte in just six seconds, using a one-touch, hands-free system built for high-volume service. Partners report that the speed transforms workflow even at high-traffic events, allowing baristas to serve matcha as quickly as any other drink on the menu.
Matcha’s rise is not slowing down, and the cafés that benefit most will be the ones equipped to serve it as reliably as they serve coffee. A matcha on tap machine solves the two problems manual preparation cannot: it standardises every pour and cuts prep time from minutes to seconds.
For cafés where matcha already outsells traditional espresso drinks, that combination of consistency and speed is becoming a competitive necessity to keep pace with customer demand.
To see how a Flo-Smart matcha dispenser fits your bar, visit our website or contact us directly.
FAQs
Does a matcha on tap machine affect the quality of the drink?
No, it protects it. Because matcha is hydrophobic and prone to settling, Flo-Smart’s dispenser keeps the concentrate in constant motion inside a chilled reservoir, which protects it from the oxidation and clumping that careless prep can cause and preserves its colour and flavour.
Why is demand for matcha rising in cafés?
Matcha has shifted from a niche speciality item to a mainstream menu staple, with UK chains reporting record sales that at times surpass coffee. Its lower caffeine content also appeals to drinkers wanting a gentler alternative to coffee.
How much faster is matcha on tap than manual whisking?
Flo-Smart’s dispensing machines can pour a batched matcha shot in under six seconds, compared with the thirty seconds or more that careful hand-whisking demands.
