To launch your own coffee brand in Beijing, decide early whether you’ll go white‑label, contract roast, or build an in‑house roastery plus café and e‑commerce, then align licensing, sourcing, and channels to that model. Register your entity with Beijing AMR, secure a Food Business License (retail/café); if roasting/packaging, add a Food Production License; importing green or roasted beans requires GACC customs brokerage, CIQ inspection, and Chinese labeling compliant with GB 7718. File your trademark with CNIPA (Classes 30 and 43) and lock a Chinese brand name that’s easy to pronounce. Specify roast profiles for milk‑forward drinks popular locally, install water filtration to 70–120 ppm, and choose nitrogen‑flushed, one‑way‑valve bags (227 g, 250 g, and drip bags for office demand). For speed, partner with experienced contract roasters in Chaoyang/Shunyi and validate blends with 50–100 cup blind tastings before scale. Go to market via a WeChat Mini Program, Meituan delivery, Douyin live, Xiaohongshu seeding, and JD/Tmall for national reach; optimize Dianping for footfall if opening in Sanlitun, Wangjing, 798, or Zhongguancun. Ensure power, ventilation, odor control, and fire code sign‑offs in leases; accept WeChat Pay/Alipay. Track repeat rate, CAC on Douyin/RED, and margins (>60% beans, >70% drinks). Refine SKUs using cohort feedback.
