To start a coffee shop in Spain, secure a premise with an existing “licencia de actividad” as cafetería or obtain municipal approval confirming viability for hostelería; this alone can shave months and tens of thousands off timelines. Register the business with AEAT (Modelo 036/037), choose tax/corporate form (lean launch as autónomo; scale via SL with €3,000–€6,000+ setup and limited liability), and enroll in Social Security (RETA for owners; Régimen General for staff). File IAE epígrafe 672 (cafeterías), apply 10% IVA, and use a POS that issues factura simplificada and exports SAF-T-compatible ledgers; in País Vasco, verify TicketBAI. Obtain opening authorization via declaración responsable or licencia de apertura from the ayuntamiento; add terraza permit (per‑m² fee), SGAE/AGEDI music licenses, and food safety: APPCC plan, allergen display (EU 1169/2011), and food handler certificates. Budget: traspaso €10k–€80k, fit‑out €800–€1,500/m², barista station (2‑group machine €4k–€8k, grinder €800–€2k, filtration/softener; target water 75–150 ppm). If no cooking, you typically won’t need salida de humos. Staffing under the Convenio de Hostelería: model labor at wage plus 30–35% employer costs. Coffee economics: buy 82+ SCA beans at €18–€25/kg; dose 17–18 g, 1:2 in 25–30 s; ~55 shots/kg; keep beverage COGS 25–28%. Launch with Google Business Profile, morning ofertas (café + tostada), and negotiate local roaster consignment to preserve cash.
