I've been quiet here the last few weeks. I'll be honest with you about why... I've been stepping back to look at this community the way I'd look at a coffee shop's numbers. What's working, what isn't, and where you get stuck. In the meantime, we passed 3,500 members. People from all over the world who either dream of opening a coffee shop or are already open and trying to make it work. When I started this, I didn't imagine that. Thank you. Really! Over the last few months I've learned a lot from your questions, your calls and your mistakes (and from a few of my own, as always 😅). The biggest lesson: Content alone doesn't get you open. You can watch every lesson and still be stuck on the same decision for months. I've seen it again and again. What actually moves people forward is clarity on the next step and someone checking their thinking. So some changes are coming to make this place: ✅ More engaging. More conversations, less scrolling. ✅ More practical. Real numbers and real decisions, not just theory. ✅ Faster. Helping you move from "looking into it" to actually doing it. I'll share the details very soon. But first I want to build this around you, not around what I think you need. So tell me in the comments 👇 1️⃣ Where are you stuck right now? 2️⃣ What's the ONE thing slowing you down the most? I'll read and reply to every single comment. Looking forward to seeing you again in the community. Juan P.S. If you've been quiet too, that's completely fine. Just drop your city in the comments. I'd love to see where everyone is building their dream coffee shop 📍

Most café founders do one of two things when it comes to money. They pay for everything themselves until the savings run out. Or they pitch the wrong people at the wrong time. That's what our last live session was about, and the full recording is now uploaded. 👇 👉 Watch the replay here: How to Find Investors What we covered: 🎨 From Design System to Pitch & Vision Board. Use your brand to tell a strong visual story of your future coffee shop. 📊 Building Your Investor-Ready Pack. Your vision plus all the numbers from your Business Case, in one professional package. 📄 The Investor One-Pager. Everything on a single page that makes investors want to know more. The "what" is in the replay. The "how", with step-by-step templates, is in the full course. Investors don't put money into a dream. They put money into a dream with clear numbers behind it. Watched it already? Comment your biggest question about funding below and I'll answer it here ☕ Looking forward to seeing you in the next session, Juan P.S. Already open and thinking about funding a second location or a renovation? This replay is for you too.

https://www.skool.com/live/FVwCBJh2WYt

I’m back on the journey. I’m registering my coffee company tomorrow. Currently working on my website. I’ll keep you posted

Hi everyone! Juan encouraged me to share my initial business plan with the community. This is still very much a work in progress, but after concentrating almost entirely on perfecting my sourdough breads, I'm beginning to look at the bigger picture and what it would actually take to turn my hobby into a viable business. I have run my own business before, which I closed after 12 years, so I'm not completely new to entrepreneurship. However, the food and hospitality industry is an entirely different field for me, and I realize there's a lot I still need to learn. THE CONCEPT My original idea was to open a small artisan sourdough bakery. However, while developing my breads and calculating what I could realistically charge for a loaf, I started thinking about using those same breads to create sandwiches instead. That gradually evolved into the idea of a small bakery café offering freshly prepared sourdough sandwiches, a daily hot meal, homemade cakes and pastries, and good barista coffee. I'm envisioning a cozy café with approximately 20–30 seats, around 6–8 tables, and possibly a small reading corner. The business would offer both dine-in and takeaway service. I'm considering two neighboring towns in Bavaria, Germany. One is smaller and more convenient for me, while the other appears to have better weekday foot traffic. I've already started researching local competition and customer habits, but I haven't found suitable premises yet. BREAD AND SANDWICHES – MY MAIN SELLING POINT The foundation of my sandwich menu would be my own artisan sourdough breads, made using traditional fermentation methods. At the moment, I'm narrowing my selection down to three types: 1. A 100% rye sourdough. 2. A traditional German Bauernbrot (farmhouse bread) made with 70% rye and 30% wheat, which still needs some refinement. 3. My signature wheat sourdough, which I want to develop into a Mediterranean loaf with inclusions such as olives, sun-dried tomatoes, herbs, and cheese.