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LouJi™ didn’t start with matcha: it started with our clients. Through LouCanette, our food-service venture, we work hands-on with cafés, restaurants and hotels: the teams behind the counter every day.
As matcha went from niche to everywhere, those teams hit the same wall: demand was climbing, but making each cup by hand was slow, fiddly and never the same twice. In a busy service, one careful matcha could hold up the whole line.
So we set out to fix that bottleneck. The first prototype was built in Los Angeles. Today LouJi™ takes loose powder, doses it, sifts it and turns it into a shot in about 30 seconds. Matcha first, every powder next. No pods, no paste.