The Instant Coffee Shop

A must-read for anyone thinking of opening a coffee shop; everything you need to know is here. Make your first investment this very practical guide, and it will save you time, money, and heartache.

If you read this book and absorb its contents, once you have secured a site and stocked up with the minimum necessary equipment, you will be able to serve your first cup of coffee within seven days. It won't be easy—it may even be the hardest working week of your life—but it is certainly doable. I know, because I have done it myself. The book even includes a seven-day countdown to opening, with tips on cost-effective shortcuts and an invaluable list of key pitfalls to avoid.

Darcy Millar is the owner of two bustling coffee shops in Copenhagen. Here he shares how he did it and shows how you can do it too. This is a complete practical guide and manual to opening a modern coffee shop, covering every aspect with detailed, step-by-step advice on subjects from the essential how to brew good coffee to how to design and fit out a venue that suits your aims, whatever your budget.

A book for coffee-shop professionals, or would-be professionals, to help them get started or to improve their offer; also for coffee enthusiasts, hungry for detail.

A practical 'how to' manual for anyone looking to open a coffee shop, along with the story of a successful entrepreneur who did just that.

Includes a seven-day countdown to opening, with tips on cost-effective shortcuts and an invaluable list of key pitfalls to avoid.

AUTHOR: Darcy Millar was born and educated in London. After travelling in Australia, New Zealand and southeast Asia, he studied English literature at Manchester University. While studying for master's degrees in Copenhagen and Malmö, he supported himself by working in a succession of cafés, steadily building his skills and developing a passion for all things coffee. Fast-forward a few years, and he is living that dream as the proprietor of Darcy's Kaffe in Copenhagen, with two branches, eighteen staff, and hundreds (perhaps even thousands) of regular customers, whom he regards as friends.