A matcha machine has to do what a trained hand does: set the dose, sift the powder, and hydrate it at the right temperature. LouJi™ does all three in about thirty seconds, with loose powder. No pods.
LouJi™ is a powder-to-shot machine, and matcha is the first powder it is made for. It is not a dispenser or a shake maker stirring powder into cold liquid. It takes a sifted dose and turns it into a hot, repeatable shot.
Matcha is not coffee. It is an ultra-fine powder that clumps, settles and scorches. The tea ceremony answered that with a sieve, a measured scoop and a bamboo whisk. A machine has to answer the same three problems, every cup.
The machine sets the dose from the loose powder, so it never depends on a steady hand.
The Tamis™ sifts that dose through a stainless mesh, so clumps are gone before any water arrives.
Hot water near 80°C meets the sifted dose. A smooth shot in about thirty seconds. Straight, over milk, or over ice.
Patent-pending dosing and sifting technology
Heavy scoops waste powder. Batched bottles are poured away at close. Whisking to order takes bar time. In our worked example at 40 drinks a day: about €172 of powder a month for a bar that batches, or about 17 h of bar time a month for a bar that whisks to order.
Scroll the table sideways to see every column.
| Question | LouJi™ Pro | Bamboo whisk, by hand | Cuzen Matcha Maker, home model |
|---|---|---|---|
| Works with powder you already buy | Yes, bought outright: compatible loose powder. Matcha first. | Yes, any matcha you own | No: Cuzen leaf packets, ground in the machine |
| How the dose is set | By the machine's dosing mechanism | By hand, with a scoop | Ground from leaves, 1 to 2 g by strength level |
| Sifts before water | Yes, through the Tamis™ | Only if you sift by hand first | Grinds leaves instead |
| Hot water | Integrated, near 80°C | You heat a kettle | You add the water; the maker advises no hotter than 80°C |
| Time per shot | About 30 seconds, target | About a minute and a half of whisking | About 2 to 4 minutes, by strength level |
| Proprietary consumables | The Tamis™ cartridge, exchanged every 4 weeks. No proprietary powder when bought outright | None | Leaf packets; subscription available |
| Made for | Café service, shot after shot | Preparing by hand | Home use |
Cuzen® column: the Cuzen Matcha Maker home model, from cuzenmatcha.com (Matcha Maker Starter Kit, matcha leaf packets and FAQ pages), retrieved 7 October 2026. Cuzen also sells a Matcha Maker Pro for businesses, not compared here. The bamboo-whisk column describes preparation by hand in general. LouJi™ figures are pre-production targets, confirmed at production lock. Cuzen® and all other names are trademarks of their respective owners, and LouJi™ is not affiliated with or endorsed by them.
Three routes, all excluding VAT. The full detail is on the pricing page, and an editable calculator on the cafés page.
One matcha: LouJi™ 530nm, first harvest, Aichi, Japan, every batch tested for heavy metals. Shipping is included on the pilot and the plan, quoted by destination on a purchase.
Some machines sold as matcha makers grind tea leaves; others stir powder into cold liquid. LouJi™ sets the dose, sifts it and mixes it with water near 80°C, which is what a bar needs.
Yes, if you buy the machine outright: it takes compatible loose powder, no capsules. If you would rather we supply the powder, take the Matcha Plan: the machine is paid off on the same bill, every 4 weeks, in under 2 years.
It is made for fine powders. Matcha first, because it is the hardest. Next: collagen, protein, cacao, mushroom powders such as lion's mane and cordyceps, turmeric and beetroot. Each one is tested before release.
A sieve is a tool somebody has to use and then clean. The Tamis™ is a cartridge inside the machine that sifts every dose on its own, and it is swapped, not scrubbed.
Put a LouJi™ Pro on your bar for a month and judge it against whatever you use today.