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Tea in a specialty coffee cafe, should you even bother? In Episode 33, we dig into one of the more overlooked questions in cafe ownership: how (and whether) to build out a tea program without letting it pull focus from the coffee that brought people in the door.

We cover matcha: its place on the menu, how to source it, and the case for and against batching. Why a bad tea experience can quietly damage your reputation just as much as a bad espresso.

If you're opening a cafe, already running one, or just really passionate about what goes across the bar, this one's for you.

We are drinking Colombia Buesaco from Jack's roastery Mundos Coffee - www.mundosroastingco.com

00:00 Intro

03:00 What We're Drinking

07:43 Should Cafes Offer Tea?

10:55 Finding Your Cafe's Philosophy

13:25 How Mundos Built Its Tea Program

18:13 Types of Tea a Cafe Can Offer

21:01 Matcha's Place in the Cafe

26:08 Getting Creative with Matcha

30:07 Choosing the Right Matcha Grade

38:46 Batching Matcha: Pros & Cons

47:37 The Cold Water Matcha Method

52:16 Iced Teas & Seasonal Drinks

56:38 Loose Leaf Tea Essentials

1:00:34 Wrap-Up & Final Thoughts