I will start this question by stating that I I don’t know much about Matcha, but what I do now is to make it the right way, seems like it takes a lot of effort for something that taste like grass. (Just my opinion, don’t mean it offend) I’m curious as to everyone’s thoughts as the whether or not it belongs on a specialty coffee shop’s menu?

I'm looking for a handful of committed people to work with closely — limited to 5 spots. I'm looking for people who want to build a coffee shop doing $30-60K/month at a 20% profit margin. Not "someday." Not "when things line up." People who are ready to take the next step now. Here's the deal — I'll be fully transparent about it: I want to work closely with 5 people and use your results as success stories. In exchange, you get me fully on board — real support, not a course you buy and forget. You'll have my attention until the project is actually successful. Not until you've watched the modules. Until the shop is running and the numbers work. This isn't for everyone. It's for people who are committed to fulfilling their coffee shop dream and willing to put in the work to get there. Once the 5 spots are filled, that's it for this round. If that's you — drop a comment or send me a DM. Let's talk. Are you one of those people?

We're going live in a few hours for our weekly Q&A call. No slides. No prepared script. Just your questions and my honest answers — based on 6 years of building, running, and exiting one of Vienna's top specialty cafés. The stat that keeps coming up in this community: More than 60% of coffee shops struggle financially in their first years. Not because the coffee was bad. Because the decisions were wrong — and most of them were made before opening day. This call exists so you don't make those decisions blind. Bring your toughest question. The one you've been sitting on. The one that feels too basic or too specific to ask anywhere else. There is no wrong question here. ☕ Drop your question in the comments below and I'll answer it live today. 👉 Join the call here at 20:00 CET See you in a few hours. — Juan

Most people think opening a coffee shop is about location and vibes…but the real game is daily sales vs fixed costs. What do you think matters more for survival: branding or consistency in sales?

"Hey everyone, we are currently in the process of looking for a roasting partner to be our primary supplier, but we’re hitting a major wall: nobody is getting back to us. We’ve reached out to several roasters (both local and national) and it feels like our inquiries are just disappearing into a black hole. We’re serious about a partnership and ready to talk volume, but the lack of communication is making it feel impossible to move forward. • Has anyone else run into this issue when starting out? • Is there a 'secret' to getting a roaster's attention (certain info they need upfront)? • Are we potentially reaching out during a specific 'busy season' we aren't aware of? Would love to hear if this is a common experience or if we need to change our approach. Thanks!"