There’s one issue with this, and it’s consistency across store experiences. This isn’t the standard way to do it, so if you do it at your store, and then that same customer goes to a store where it’s shaken, they’re now getting two drinks prepared differently. Just like how some baristas used to put hot water in the matcha before we started using the shakers and it would change the consistency of the drink between stores and even between day parts.

It’s great that there’s a life hack for it, but that’s how you become “the other Starbucks” that customers use to justify their shitty behavior.

I mean personally I measure it out in the shaker and then use it to blend the matcha and milk. Takes almost all the foam out of it🤷🏽‍♂️

I usually pour the milk to the top line, pour in the blender, add the scoops of matcha, hit 3 on blender and boom!

milk, matcha, then ice to prevent any foaming up it works like magic

i thought when you shake it & pour it out, you’re supposed to have some of that foam that kinda takes up some space at the top as part of the drink, too? like it’s not supposed to just be entirely liquid? i appreciate the hacks we create to make our jobs easier, but this one doesn’t sit right with me for some reason

I only do it with nondairy milk like a pineapple matcha drink