Behind the Bar at Steadfast Coffee Nashville

At 5:45 AM, Maya Chen unlocks the door to Steadfast Coffee in The Gulch. She's been the head barista for three years, and her morning ritual is sacred: temperature check, equipment inspection, and most importantly, preparing the day's matcha station.

The Pre-Opening Ritual

"Matcha is temperamental," Maya explains while sifting vibrant green powder through a fine-mesh strainer. "Everything has to be perfect - the water temperature, the humidity in the air, even the way you hold the whisk."

She pulls out multiple tins of matcha, each labeled with dates and tasting notes. Steadfast rotates between three Japanese suppliers, always maintaining two ceremonial-grade options and one premium grade for larger drinks.

Quality Control

Every Monday, Maya conducts blind tastings with the team. They prepare identical drinks with each matcha variety, noting differences in color, aroma, foam quality, and taste.

"Last week we caught a batch that was oxidizing faster than expected," she says. "The color was still green, but the taste had gone bitter. We pulled it from the menu immediately."

The Morning Rush

By 7:30 AM, the line extends out the door. Matcha orders come rapid-fire:

"Iced matcha, oat milk, light sweet" "Hot traditional matcha, no additions" "Large matcha latte, extra foam" "Strawberry matcha to stay"

Maya moves with practiced efficiency, but never rushes the matcha itself. Each order gets proper attention:

1. Sift matcha fresh (never pre-sifted)
2. Add precisely heated water (175°F, checked with thermometer)
3. Whisk for exactly 15 seconds in "M" motion
4. Verify foam consistency before adding milk

"The whisking is where most cafes fail," Maya demonstrates. "Too slow and you get lumps. Too fast and you break down the structure. It's a goldilocks situation."

The Education Component

A customer asks about the difference between ceremonial and culinary grade. Maya lights up - this is her favorite topic.

She pulls both tins and offers a comparison:

Ceremonial Grade: Bright, vibrant green. Sweet, slightly vegetal. Smooth texture. Culinary Grade: Duller green. More bitter. Grittier powder.

"See how the ceremonial is almost neon? That's from shading the plants 3-4 weeks before harvest. The leaves produce more chlorophyll and L-theanine. Culinary grade uses leaves from later harvests without shading."

The customer upgrades to ceremonial.

Afternoon Experimentation

The lunch rush subsides, and Maya uses the slower period to develop new recipes. Today: a lavender matcha cold brew.

She's workshopping it for three weeks now:

• Week 1: Too floral, overpowered the matcha
• Week 2: Better balance, but lavender separated in cold liquid
• Week 3: Current iteration uses lavender-infused simple syrup

"We probably won't add it to the menu," she admits, tasting the latest version. "But the process teaches us about flavor interactions. That knowledge applies to everything we make."

Training the Next Generation

A new barista, Jake, shadowing Maya fumbles his first matcha attempt. The whisk motion is wrong, creating large bubbles instead of smooth microfoam.

Maya doesn't scold. Instead, she demonstrates again, slowing down the motion.

"Feel that resistance? That's what you're looking for. The matcha should fight back a little. If it feels easy, you're not whisking hard enough."

Jake tries again. Better. Maya nods approval.

"It took me six months to really get it," she confesses. "Some days I still make one that's not quite right. The thing about matcha is that it's honest - it shows your mistakes. But that's what makes it rewarding when you nail it."

The Philosophy

Steadfast pays Maya more than standard barista wages, recognizing that matcha expertise is specialized knowledge. She's completed courses in Japanese tea ceremony and visited Uji twice to meet farmers.

"Most people think barista work is just pushing buttons," she reflects during a rare quiet moment. "But at this level, it's closer to sommelier work. You're managing expensive, delicate ingredients and delivering consistent experiences."

Owner Drew Hicks invested heavily in the matcha program:

• $3,000 for traditional Japanese tools
• $500/month for staff training
• Direct relationships with farmers in Japan
• Higher wages for certified matcha baristas

"The investment pays off in customer loyalty and reputation," Drew explains. "People come specifically for Maya's matcha. That's worth more than any marketing campaign."

The Evening Wind-Down

At 4:30 PM, Maya begins closing the matcha station. Every tool is cleaned, inspected, and set up for tomorrow:

• Chasen whisks are rinsed (never soap) and air-dried on holders
• Remaining matcha is sealed in airtight containers and refrigerated
• Tomorrow's matcha is sifted and stored in prep containers
• Water temperature gauges are calibrated
• Milk steaming pitchers are deep-cleaned

"This part matters as much as the morning prep," she insists. "Good ingredients wasted by poor care is a tragedy."

The Impact

Steadfast's matcha program has influenced Nashville's coffee scene. Three other cafes have hired Maya to consult on their matcha programs. She's become the unofficial matcha ambassador of Nashville.

"I want to raise the bar for everyone," she says. "When all of us are making great matcha, the entire city benefits. People don't have to settle for mediocre anymore."

As the last customer leaves, Maya whisks herself a traditional matcha - no milk, no sugar. Pure.

"This is why I do it," she says, examining the perfect layer of foam. "Every cup is a chance to honor centuries of tradition and share something beautiful with someone. That's not just a job. That's a calling."

Steadfast Coffee is located at 603 Overton Street in The Gulch. Maya Chen leads weekly matcha workshops every Saturday at 10 AM ($25, includes three tastings).