Building Out Your Roasting Space

  • There are three main points and the rest fills in the why’s and hows of  those points.
  • Where you are is important. The town that is. It’s a reflection of you - your surroundings. Regardless if you’re from the area or live in the area, you will be turned into it.
  • You’ll need a lot of money and cash flow. You have to be good with money or get good fast.
  • Start with the end in mind as best you can. That end will change but if you have a goal to work towards the rest will reveal itself and you can make adjustments.
  • There are a lot of small details to go through so this is a breeze through - there’s a lot of little stuff I can’t mention or this will take forever.
  • What is address? Location is pretty important. How much is it? Where do you find spaces? Look on craigslist, loopnet, local realtor “commercial” section.
  • What is the space setup going to be? Do you need an architect?
  • Permits - sinks. And more sinks. Plumbing. Know where all the plumbing is in your space. Hope you got money saved.
  • You’ll need shelves. Lots of them. And buckets.
  • Roaster, what type, what model. Upgradeitis. You got money for that?
  • Product, to start and keep going over and over. You know you need money for that?
  • Bags. What vendors? Styes? What are people doing?
  • How is your label game. Labels are import. Don’t fill it up with nonsense.  Customers notice.
  • You remembered to get tin ties right?
  • How about Delivery of Product? Got money for shipping and gas?
  • Permits, you saved money for your permits right? They come every year.
  • Got money left?
  • And what happens with the worst things happen?