A coffee shop can be one of the lighter kitchens to open, which is exactly why owners get surprised. The espresso machine is the star, but the health department will look hardest at your sinks, your water and your refrigeration. Plan those first and opening day goes a lot smoother.
Want this as a step-by-step plan? The free Commercial Kitchen Opening Playbook has a coffee shop package with checklists, a cook line builder, a floor planner and a daily open routine. It is free from STL Food Service Equipment.
Start with the menu, not the equipment
Decide what you will serve beyond drinks. Pastries bought in from a bakery need a case and a little storage. Baking in-house, breakfast sandwiches or anything cooked on a griddle can bring ovens, more refrigeration and possibly a hood. Your food menu decides how simple or complex your kitchen gets. The order that saves the most money is menu, space, codes, equipment: your menu decides your equipment, your space decides what fits, and the codes decide what is allowed.
Coffee Shop equipment, station by station
Espresso bar
- Commercial espresso machine and grinders sized to your drink volume
- Water filtration for the espresso machine and brewer
- Under-counter refrigerator for milks and alt-milks
Brew and cold
- Batch brewer and hot water dispenser
- Cold brew setup and an ice machine sized to iced-drink volume
- Cup, lid and sleeve storage within reach of the bar
Food and pastry
- Pastry case (refrigerated if you sell cream-filled or dairy items)
- Convection or speed oven if you heat or bake food
- Reach-in cooler for back-up product
Every kitchen also needs the basics most health departments look for: a dedicated handwash sink, a 3-compartment sink, a mop or utility sink, commercial equipment listed for food service (look for NSF/ANSI or an equivalent listing) and enough refrigeration to keep cold food at 41 F or below.
Hood, fire and health code basics
If you only brew coffee and serve pastries, you may not need a grease hood. If you add griddles, fryers or other grease-producing cooking, a Type I hood with fire suppression usually comes with it. Some speed ovens are listed for ventless use, but always confirm with your plan reviewer.
Before you sign a lease or buy equipment, call your local health department’s plan reviewer. Most require a plan review with your menu, floor plan and equipment spec sheets before you build. If you are in the St. Louis area, our Health Code Cheat Sheets cover the City of St. Louis, St. Charles, East St. Louis, Jefferson, Franklin and Lincoln counties in Missouri, Madison, Monroe, Clinton and Jersey counties in Illinois, plus the Missouri, Illinois and FDA food codes, in plain English.
Common mistakes to avoid
- Not planning enough sinks (handwash, 3-compartment and a mop or utility sink)
- An ice machine that is too small for summer iced drinks
- No water filtration, which shortens the life of your espresso machine
- A bar layout where baristas cross paths every drink
Frequently asked questions
What sinks does a coffee shop need?
Most health codes expect at least a dedicated handwash sink, a 3-compartment sink for washing equipment and a mop or utility sink. Some also require a separate food prep sink. Check your local code.
Does a coffee shop need a hood?
Not always. Brewing coffee and serving pastries usually does not; cooking with grease usually does. Ask your plan reviewer about your exact menu.
Plan it step by step for free
Pick the coffee shop package in the Commercial Kitchen Opening Playbook and work through menu, space, codes and equipment in order. When you are ready to equip your kitchen, STL Food Service Equipment can help you find the right new or used equipment for your menu and budget.
This guide is general information, not professional, legal or code advice. Always confirm requirements with your health department, building and fire officials, and licensed trades.
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