Are you considering starting your own coffee cart?

With so many benefits—from launching your future cafe or roastery on a budget to building a loyal customer base before opening a brick-and-mortar location—it's an excellent way to cut your teeth in the coffee business. Coffee carts offer a unique opportunity to earn money quickly and make a name for yourself in the industry. Running a coffee cart can be incredibly rewarding, but it does come with its own set of challenges and requires a bit of expertise, which is exactly why we’re here to help!

In this exciting 5-part series, we’ll take you along as we breathe new life into an old steel frame coffee cart. From initial brainstorming sessions and design tweaks, to hands-on construction and the grand reveal, we'll guide you through every step of our journey as we build a working coffee cart. Join Ryan and Mac as they reimagine and refurbish Prima's old coffee cart, showcase the latest in mobile coffee gear, and bring a vision to life. Buckle up for an exciting adventure in mobile coffee entrepreneurship!

Building a Coffee Cart | Episode 1: Assessment and Planning

In our first episode, Ryan and Mac share their vision for the project and begin planning an aesthetic overhaul of Prima's old steel frame coffee cart. At heart, our cart is built on a basic stainless steel work table and wrapped with fabricated steel and wood trim. While this design has served its purpose, it’s also a bit cold and industrial. The challenge ahead is to reimagine this cart into something that not only maximizes space but also offers a modern, inviting aesthetic.

Episode 1 Recap:

• Project Introduction: Ryan and Mac introduced their new project at Prima, which is to build a coffee cart. The goal is to create a comprehensive resource for anyone interested in starting a mobile coffee business, offering everything from equipment to a business plan.
• Existing Coffee Cart Evaluation: They reviewed their existing coffee cart, which is essentially a stainless steel table with added casters and sheet metal. The cart is functional but needs significant aesthetic improvements.
• Design and Aesthetic Plans: The team brainstormed ideas to refurbish the cart, including painting it matte black, adding a butcher block top, and incorporating a raised geometric wood pattern on the sides to give it a warmer, more inviting look.
• Consultation with Gregg: They consulted with Gregg, the Warehouse Manager, about the feasibility of painting the cart and adding wood elements. Gregg confirmed that with proper preparation, the cart could be painted, and they discussed the best approach for integrating the butcher block and wood trim.
• Budget and Shopping List: The team outlined their $700 budget and how they plan to allocate it for materials, including paint, plywood, butcher block, towel racks, and new casters. They ended up under budget, leaving room for additional equipment or unforeseen expenses.

Building a Coffee Cart | Episode 2: Equipment Selection

Next up, it's time to focus on the equipment. In our second episode, Ryan and Mac explore the essential aspects of equipment planning, examining how factors like your menu, the anticipated number of drinks per hour, and health code requirements impact your choices. They’ll outline the specific equipment needed to execute their menu effectively, from coffee machines and grinders to other key tools.

Episode 2 Recap:

• Menu Planning: The menu includes 12-ounce hot drinks, 16-ounce iced drinks, and a few specialty options like an espresso tonic with orange and a matcha latte. A limited espresso menu and pre-made items are emphasized for efficiency.
• Equipment Selection: The chosen equipment balances quality and budget. Key items include the LUCCA A53 espresso machine, the HeyCafe Buddy grinder, and a Summit mini-fridge, all selected for their suitability for a medium-volume coffee cart.
• Nitro Cold Brew: A standout feature is the NitroPress DS, which allows for easy nitro cold brew preparation without needing bulky equipment like air tanks or kegs, making it perfect for the cart setup.
• Health Department Compliance: The team opted for oat milk only to simplify compliance with health department standards, avoiding the complexity of storing and serving dairy products.
• Volume Considerations: The cart is designed for low to medium volume events, with the capability to handle busy periods efficiently thanks to the strategic menu and equipment choices.

Building a Coffee Cart | Episode 3: Plumbing and Electrical

In Episode 3 of our 5-part series, we're excited to welcome Prima's Service Lead, John Erler, who shares invaluable insights into the plumbing and electrical needs of a coffee cart. Our discussion will cover calculating amp draw, exploring power solutions, understanding pump and accumulator systems, determining optimal flow rates, and water filtration.

Episode 3 Recap:

• Electrical Setup: The coffee cart will be plugged into an outlet rather than using a generator, requiring careful management of power distribution. The espresso machine, which has the highest amperage draw, will need a dedicated circuit to avoid overloading the system.
• Power Distribution Options: The team discussed using a Caffewerks Electro Connect Cube
or an electric power distribution panel to handle multiple circuits efficiently. These solutions provide flexibility for different power needs and ensure that the equipment runs smoothly without tripping circuits.
• Plumbing and Water Flow: An external pump system, rated at 1.9 gallons per minute, will be used to siphon water from a jug, ensuring consistent pressure for the espresso machine and pitcher rinser. An accumulator is included to maintain stable pressure, protecting the pump and ensuring smooth operation.
• Portable Solutions: For mobile or collapsible carts, a compact pump system like the Caffewerks Hydro Connect Cube
is recommended. This system offers a clean, portable design with multiple output manifolds, making it suitable for various setups.
• Water Filtration and Pressure Regulation: The filtration system’s pressure needs to be compatible with the cart’s pump system to ensure effective water flow. Pressure regulators and modular gauges may be used to monitor and adjust pressure, especially when working with varying water sources.

Building a Coffee Cart | Episode 4: Building The Cart

We’re gearing up to bring this coffee cart to life! With the butcher block countertop stained, the steel frame meticulously sanded, primed, and painted, and the geometric accents installed, we’re at the exciting stage of arranging our equipment. Before we cut the necessary holes for cords and water lines, we’ll test out different placements for the most efficient workflow. But our journey isn't over yet! Next up, we’ll wrap up the series by taking our fully equipped coffee cart to an event and serving up some delicious drinks.

Episode 4 Recap:

• Cart Design and Aesthetics: Mac and Ryan reveal their coffee cart, showcasing the design and layout, including geometric cuts and a sleek finish.
• Equipment Placement: They plan the placement of various equipment on the cart, such as the espresso machine, grinder, NitroPress, and syrup pumps. They discuss optimal locations and potential adjustments to accommodate all items.
• Holes and Adjustments: The team discusses cutting new holes for equipment, including a pitcher rinser and potential changes for flexible placement of a knock box. They also consider alternatives like knock-tubes for knock boxes.
• Point of Sale (POS) Setup: Mac and Ryan consider the placement of the POS system to ensure it’s accessible to customers while balancing space for other equipment. They also explore creative solutions for integrating the POS with other components.
• Final Touches and Testing: The team outlines the remaining tasks, including adding a water reservoir, fridge, and pump system.

Building a Coffee Cart | Episode 5: Testing Our Cart

It's time for our 5-part vlog series, "Building a Coffee Cart," to come to an end. In this final episode, we wrap up the plumbing and electrical installations and put the finishing touches on the cart before heading to our event, where 40 thirsty friends are eagerly waiting for Ryan and Mac to sling some delicious cold drinks! Following the event, Ryan and Mac sit down for a recap of the event, discussing what went well and what didn’t and what changes they’d implement for the next event.

Episode 5 Recap:

• Final Preparations: The team needs to install plumbing, prep cold brew, and get the cart ready for the event. They make cold brew using the Alto Cold Brew Bucket
with a 1 to 10 ratio, filling three 64-ounce growlers with the brew.
• Cart Setup: They finalize equipment placement on the cart, including the espresso machine, rinser, and other supplies. They test workflows, make espresso tonics, and refine their process.
• Event Day: Ryan, Mac and the team haul the coffee cart to a local park and set up under a gazebo where 40 thirsty friends and family are waiting. Drink service lasts about 1 hour.
• Lessons Learned: They discuss improvements, such as better ice handling and workspace organization. They note the importance of planning for equipment and menu, considering seasonal changes based on the weather, and budgeting effectively.
• Budget Overview: They estimate the cost of setting up a coffee cart at around $8,000 to $10,000, considering equipment, supplies, and cart modifications.

Ready to dig deeper into building a mobile coffee business? Kickstart your journey with our new 5-part course, How to Launch a Mobile Coffee Business now available in the Prima Coffee Community. We cover topics such as building a business plan, equipment breakdowns, coffee cart anatomy, plumbing and electrical needs, and strategies for growth. The best part? This course is 100% free! To sign up for the course and access tons more content like this, join the Prima Coffee Community at the link above! Happy Brewing.