A deep dive into Noble Fat’s intentional matcha program—covering station design, menu storytelling, barista training, and preparation systems that balance authenticity with workflow. Written by matcha educators Jules Reyes and Marc St Raymond, the team behind The Matcha Program.

Matcha educators Jules Reyes and Marc St Raymond share the essential knowledge every barista should master to build confidence and consistency in their cafe’s matcha program. Learn how to communicate sourcing, preparation, and quality with the same fluency seen in specialty coffee, helping cafes across North America elevate matcha service and storytelling.

Matcha educators Jules Reyes and Marc St Raymond outline the realities of hand-whisking in cafes and popups. Learn when it makes sense operationally, the differences between bamboo and resin whisks, food safety must-knows, and how to train baristas for consistent, efficient matcha preparation across North America.

Matcha educators Jules Reyes and Marc St Raymond share how cafe menus can become powerful storytelling tools that communicate quality, care, and transparency. Learn how to design and present your matcha menu to build trust, differentiate your brand, and elevate customer perception across North America.

Matcha educators Jules Reyes and Marc St Raymond share how thoughtful matcha station design impacts quality, workflow, and customer perception. Learn how to optimize your setup for efficiency, hygiene, and storytelling, and elevate your cafe’s matcha program across North America.

Matcha educators Jules Reyes and Marc St Raymond break down the myths and best practices of batching matcha for cafes and pop-ups. Learn how to design efficient, high-quality systems that preserve flavor, reduce waste, and elevate consistency across growing matcha programs.

Matcha educators Jules Reyes and Marc St Raymond break down the hand-whisk vs batch debate for high-volume cafes. Learn how to choose the right preparation method, improve consistency, and maintain quality while balancing speed and storytelling in your cafe’s matcha program.

Matcha educators Jules Reyes and Marc St Raymond introduce the concept of a matcha program, a framework that helps cafes source, prepare, and serve matcha with the same systems and care as specialty coffee. Learn how to elevate quality, training, and storytelling across North America’s matcha scene.

Matcha educators Jules Reyes and Marc St Raymond introduce The Matcha Program, a resource built to help cafes and baristas strengthen their matcha systems, training, and storytelling. Learn how to build confident, consistent programs and elevate matcha education.