Matcha lovers, what are your thoughts on hand-whisking 🍵 in a busy cafe? There’s a popular perception that cafes must “honor” or “respect” matcha culture by using traditional tools. Here’s the reality 👇🏽 Yes, mindful preparation matters—in teahouses and matcha bars, slowing down is the point. But in busy cafes and pop-ups running BOTH coffee and matcha programs, speed and consistency drive the workflow. That’s why batching isn’t just a “Western” shortcut—it’s used globally, including in Japan