To start a coffee shop in Syria, lock down a high-footfall site and a reliable power/water plan, then run permits and supply in parallel to cut launch time. Register a trade name and commercial record (via the local Chamber of Commerce/Ministry of Internal Trade and Consumer Protection), obtain a tax number (Ministry of Finance), secure the municipal occupation/health license, fire clearance, and staff health cards; bring lease, ID, site plan; add a tobacco/nargile permit only if you serve it. Source beans from dependable Damascus/Aleppo/Lattakia roasters; demand cupping samples, roast profiles, and delivery SLAs, and hold 2–4 weeks’ buffer. For equipment, favor models with in-country service; used Italian machines via Lebanon/UAE distributors are common—verify pump/boiler condition and parts availability. Install filtration targeting 50–120 ppm TDS and 40–70 ppm alkalinity to protect boilers and stabilize taste. Expect outages: budget diesel or solar-hybrid backup sized for 3 kW espresso + grinder + fridges, and a UPS for POS. Build a Syrian market menu: cardamom Arabic coffee, Turkish, and calibrated espresso (1:2 ratio in 25–30 seconds). Price in SYP with a USD-linked cost sheet and update weekly; cash-first, add local e-pay where usable. Market via Instagram, WhatsApp location pins, Google Maps, and campus micro-influencers.
