Opening a café: consulting for founders
Want to open your own café? We share what we know from running our café in Munich’s Maxvorstadt: coffee concept, bar setup, equipment and a team that makes great coffee from day one.
- 01 Coffee concept and menu
- 02 Bar planning
- 03 Equipment
- 04 Coffee from our own roastery
- 05 Training before opening
- 06 Dial-in for launch
Opening your own café is a big step. Between the idea and the first guest there are countless decisions, and many of them are about coffee: which beans, which machine, which grinder, what goes on the menu and who stands behind the bar?
We run a specialty coffee café in Munich’s Maxvorstadt ourselves, roast fresh every week and pass on our knowledge in the Rocademy. We bring that experience to your project: honest, hands-on and tailored to your concept.
What you get
Coffee concept and menu
The role coffee plays in your café: espresso, filter, seasonal coffees, and a menu that suits your guests and your workflow.
Bar planning
Where machine, grinder and sink go, so that paths stay short and everything runs smoothly at rush hour.
Equipment
Machine, grinder and accessories that suit your volume and workflow. We recommend what you need, not the biggest option.
Coffee from our own roastery
Espresso and filter coffee from us, chosen together and dialled in at your bar.
Training before opening
Your team learns in the Rocademy or at your machine: extraction, milk, latte art and cleaning.
Dial-in for launch
Before the first guest arrives, we adjust grind size and recipes with you at your bar.
How it works
- 01You tell us about your idea: concept, location and timeline.
- 02In a first conversation we work out where we can help you most.
- 03Together we develop your coffee concept, bar setup and equipment.
- 04Your team gets trained, and before opening we dial everything in together.
Goes well with
Frequently asked questions
When should I start planning the coffee side?
As early as possible, at the latest when the fit-out is being planned. Machine, grinder, water supply, drainage and power decide where the bar can go. Leaving this until after the fit-out often means costly changes.
Do I need barista experience as a founder?
No. What matters is that you understand what makes good coffee and that you train your team well. That is exactly what the Rocademy courses are for, as open courses or as a private session for your team.
Portafilter machine or bean-to-cup?
That depends on your concept, volume and team. A portafilter machine gives you more control and belongs in a specialty café, but needs trained staff. A bean-to-cup machine is easier to use but less flexible. We work out together what suits you.
How do I recognise good coffee for my café?
By freshness, origin and taste in the cup. Specialty coffee is freshly roasted, traceably traded and chosen to suit your menu. Ideally you taste together before you decide.
Do you also help with the business plan, permits or financing?
No, our focus is everything around coffee and the bar. For the business plan, licensing, tax and financing you are better off with specialists such as the chamber of commerce (IHK), a tax adviser and your bank.
How much does the consulting cost?
That depends on what we support you with. After the first conversation you get a quote that fits your project.
Can I visit your café first?
Of course. Drop by at Kreittmayrstraße 5 and have a coffee with us, then you can see how our bar runs day to day.
Get in touch
Ready for seriously good coffee?
Tell us a few details. We’ll get back to you as soon as we can.
Roca Junior · Kreittmayrstraße 5 · 80335 München
