To start a coffee business in California, lock your concept (cafe, cart, or roastery/wholesale) and align it with zoning before you sign a lease. Secure a location with adequate power, water, venting, ADA path-of-travel, parking, and, if needed, a conditional use permit (e.g., drive‑thru or patio). Form your entity and get an EIN, then obtain a CDTFA seller’s permit; register locally for a business tax certificate. Submit plans to the county environmental health department for plan check; include floor plan, equipment spec sheets (NSF/ANSI), plumbing (3‑compartment sink, handwash sinks, mop sink, backflow), and finish schedule. Before opening, pass health inspection, designate a Certified Food Protection Manager, and ensure all staff hold California Food Handler cards. If mobile, secure a commissary and a Mobile Food Facility permit; if roasting, get air district and fire permits and install an afterburner if required. Pull building/electrical/plumbing permits for the build‑out; verify espresso machine backflow and water filtration. Comply with ADA counter heights and restroom clearances. Set up payroll with EDD, workers’ comp, wage posters, and local minimum wage; carry general and product liability. Charge sales tax on hot drinks; whole beans are usually exempt. For beer/wine, add ABC Type 41. Plus organics recycling setup.
