Coffee Roastery Startup Cost Calculator

A bare-bones nano roastery operating out of a shared commercial kitchen with a 1 to 3 kg machine can open for $25,000 to $60,000. A typical small commercial roastery with a 12 kg-class machine, proper venting, and a real packaging setup usually lands between $150,000 and $300,000. Mid-tier operations running 22 kg+ roasters with full build-out and wholesale-ready inventory commonly reach $300,000 to $600,000.

Use the calculator above to get a low to high range for your specific configuration. The numbers reflect what operators actually spend, not averages padded for safety margin. Build a real pro forma with a food-business accountant before signing a lease or buying equipment.

Venting and afterburner. Most jurisdictions require an afterburner on production roasters above 5 to 12 kg of capacity, and the stack work plus install can run $20,000 to $60,000 on its own. New roasters quote the machine price and forget that the venting package, makeup air, and code compliance often cost as much as the roaster itself. Three-phase power upgrades and floor-drain installs are the second-most-common surprise.

Yes, at the nano end. A 1 to 3 kg machine in a shared commercial kitchen or a leased back-of-house corner can open for $25,000 to $50,000 all-in. The constraint is volume: a 3 kg machine running 8 batches a day produces about 90 to 110 kg of finished coffee per week, which limits how many wholesale accounts and how much direct-to-consumer volume you can support. Most operators outgrow a nano setup within 12 to 18 months if the business works.

Plan to carry 4 to 8 weeks of roasting volume on the shelf, with 1 to 3 origins on hand. Importer minimums commonly run a single bag (about 60 to 70 kg of greens) per origin, plus shipping and warehousing. For a roastery producing 80 to 150 kg of roasted coffee per week, that lands in the $8,000 to $25,000 range. Light inventory makes coffee selection inflexible and pushes you toward more frequent, smaller importer orders that erode margin.

Yes. The working capital line covers payroll, rent, utilities, packaging consumables, and green coffee float during the months before wholesale invoices pay consistently. Three months of operating expenses is the floor, six months is safer for a roastery selling to wholesale accounts on net 30 terms. Wholesale-heavy models have a longer cash conversion cycle than direct-to-consumer subscription models, so the working capital requirement is higher.

It varies by jurisdiction. Most US locations require a business license, food handler permit, fire marshal inspection, and an air-quality permit on the roaster. Many cities also require zoning sign-off for the industrial activity. Outside the US, food-business registration and local environmental compliance apply. Budget $1,500 to $8,000 for first-year permitting and licensing depending on market. The SCA Roasters Guild publishes resources on common compliance requirements that are worth reading before you sign a lease.

Used roasters from reputable brokers can cut your machine line by 30 to 50%. The risk is condition: a 15-year-old machine without documented service history can become an expensive repair. Older drum machines are mostly mechanical and parts are usually available, but afterburner electronics, gas trains, and PLCs date faster. If you buy used, factor in a $3,000 to $8,000 refurb budget on top of the purchase price. New commercial roasters all carry warranty and current-spec emissions hardware, which simplifies permitting.