Our Café Programs · Ki Vibration Matcha

THE KI CAFÉ PROGRAM

Comprehensive support to help your café thrive.

Quality tea, practical training, menu ideas, and reliable supply, shaped around the way your café works.

Product & Supply

Japanese tea quality, selected with care
Three matcha grades across a range of price points
Sencha, Gyokuro, Hōjicha, and Blue Matcha
Consistent quality and traceable sourcing
Scalable formats, from 1 kg to larger volumes
Nitrogen-flushed packaging in 200–250 g and 1 kg sizes
Reliable supply and product support within 24 hours

Menu Development

Lattes, signature drinks, and seasonal menus
Green and blue matcha creations
Tea service and culinary applications
Milk pairing guidance for dairy, oat, soy, and more
Recipes and drink concepts, from nitro to siphon
Matcha intensity and recipe options
Pricing and menu-positioning support

Wholesale & Scalability Options

Program	Café commitment	Your objective
Bulk matcha	1–5 kg+	Get matcha behind your bar
Ki retail tins	12–24+ tins	Build the Ki brand on your shelf
OEM private-label tins	50–100+ tins / SKU	A higher-margin café service
OEM larger private label	250–500+ tins	A recurring wholesale account

Staff Training & Equipment

Hands-on preparation training
Consistent dosing and technique
Sifters, dispensers, and service tools
Less waste and better workflow efficiency
Manual or electronic options to reduce wrist strain
On-site or virtual training

Best Practices & SOPs

Storage, humidity, and shelf-life guidance
Water quality, milk, and product-brand guidance
Daily operational tips and custom café SOPs
Smaller nitrogen-flushed bag options
Protect matcha from light, oxygen, humidity, heat, and odors

Education & Storytelling

Japanese tea history, culture, and quality
Health benefits and mindful consumption
Producer stories and regional education
Customer-facing materials for in-store, digital, and social
Support for tastings, events, and workshops

WATER QUALITY TARGETS For optimal matcha extraction

💧

40–60 ppm Hardness (Calcium + Magnesium)

〰️

20–40 ppm Alkalinity (as CaCO₃)

🛡️

No detectable Chlorine (0 ppm)

View full water guide ➔

Café program: teaching water chemistry, not simply filtered water.

Great matcha is 80% water. We teach the chemistry so you can taste the difference.

THE FOUNDATION

Understand water’s role.

Water changes how matcha extracts—affecting umami, bitterness, aroma, color, and mouthfeel.

Learn the basics ➔

Why Japanese soft water works:

Japan naturally has relatively soft water. With matcha, you consume suspended ground leaves rather than extracted solutes. Hard water suppresses umami and sweet amino acids while exaggerating harsh tannins.

THE MATERIALS

Use the right building blocks.

Three natural media used in Japanese water systems to shape and stabilize water.

Explore materials ➔

🪵

Binchōtan charcoal (備長炭 - Ubame Oak)

Adsorbs off-odors and residual chlorine while conditioning mineral balance.

🪨

Maifan stone (麦飯石 - Bakuhanseki)

Porous volcanic stone contributing trace mineral stabilization.

🎋

Bamboo charcoal (竹炭 - Takezumi)

High micro-porosity for rapid carbon-adsorption filtration.

THE PRACTICE

Brew, taste, and compare.

See how different waters change your matcha. Same dose. Same temp. Same whisking.

See the tasting flight ➔

RO water Flat, thin, lacks umami

➔

Soft remineralized Round, vibrant umami

➔

Moderately hard Bitter, muted aroma

➔

Local tap water Astringent, dull foam

📏 Fixed dose: Usucha 2–3g / Latte 3–4g 🌡️ Temp: 70–80°C (158–176°F) 🥣 Method: Same whisking

THE IMPLEMENTATION

Build a system that scales.

Choose the right filtration path for your municipal water source and bar volume.

Build your plan ➔

Carbon Filtration (Where source water is already soft & clean)

Removes chlorine and off-odors.
Retains existing soft mineral balance.
Simple plug-and-play installation.

Best for Consistency RO + Controlled Remineralization (Where source water varies significantly)

Strips hardness, heavy metals, and chlorine.
Re-introduces Ca²⁺ and Mg²⁺ at 40–60 ppm.
Flawless repeatability across all seasons.

Healthier people Stronger cafés Supporting producers A more sustainable future

How We Work

Start with a conversation.

Sample Program ›

Set up a meeting and we come to you and introduce our products, sample together, discuss our work and learn about you. FREE

Cafe Partnership ›

Organized to empower you and support you in enhancing your sales — we genuinely want you to succeed! FREE

What We do ›

Meeting to establish your goals, your interest, your vision. We learn about YOU. We share ideas, concepts, tried-and-true witness in cafés around the world, develop strategies and formulate plans to execute, follow-up periodically with accountability as often as once a week.

Why We do ›

Learning and engaging with our partner cafés provides priceless information on your business, our business.

kivibrationmatcha.com pete@kivibrationmatcha.com @kivibrationmatcha