It’s 6:15 AM in Battambang. The street is still quiet. My coffee shop, The Press Day Coffee, looks closed from the outside—shutters half-open, chairs stacked up.
But I’m already inside, moving fast.
I have just 30 minutes to get ready before opening. Miss one item on my checklist, and the day unravels.
Running a coffee shop isn’t just about making good coffee. It’s about being ready. Every single morning.
Here are the 5 things I always check before my first customer walks in.
1. Check the Espresso Machine
First thing I do? Turn on the espresso machine.
It needs about 15 minutes to heat up properly. While it’s warming, I check the pressure gauge. Is the steam pressure good? Is the water temperature stable?
Then I flush the group heads. I run some water through to clear out anything left from yesterday and warm up the metal parts.
Why does this matter? If the machine isn’t hot enough, the espresso tastes sour. And I can’t serve bad coffee. Not on the first cup, not ever.
2. Make a Test Shot (and Taste It)
This is something I never skip.
Even though I use the same coffee beans, they change a little every day. Maybe it’s more humid today. Maybe the beans are one day older. Small things like this change how the coffee tastes.
So I make one espresso shot just for me. I drink it and pay attention.
Does it taste balanced? Sweet? Or is it too watery or too bitter?
If it doesn’t taste right, I adjust my grinder. Sometimes I have to discard two or three shots before I get it right. It’s painful to waste coffee, but it’s worse to serve something that tastes bad.
I only open the shop when I’m happy with the taste.
3. Check the Ice Supply
In Cambodia, ice isn’t optional. It’s absolutely critical.
About 90% of my customers order iced drinks—iced lattes, my coconut coffee, everything cold. If I run out of ice at 8 AM, I’m in big trouble.
So every morning, I open the cooler and check. Did the ice delivery come? Is there enough to last through the busy morning until the next delivery?
If it appears low, I contact my supplier immediately. Running out of ice in a Cambodian coffee shop is like running out of coffee beans. You just can’t do business.
4. Count the Small Bills
This one sounds boring, but trust me—it matters.
Almost every first customer of the day pays with a big bill. A 10,000 or a 20,000 Riel note. If I don’t have enough small change ready, I have to leave the bar and run to the shop next door to ask for help.
That looks unprofessional. And it stresses me out.
So I count my cash drawer. Do I have enough 100, 500, and 1,000 Riel notes? If not, I sort it out before I open. It saves me a lot of headaches later.
5. Walk Outside and Look at the Shop
The last thing I do is step outside.
I look at my shop the way a customer would see it for the first time.
Is the outdoor seating area clean? I sweep the gravel. I wipe down the tables, even if we cleaned them last night—dust settles fast here.
Then I turn on the music. Something soft, something welcoming. Not too loud.
I want people to feel relaxed the moment they arrive. If the space feels messy or the music is annoying, they might not come back.
Why I Do This Every Single Day
When I opened my first coffee shop back in 2021, I didn’t have a routine like this.
I would wake up late, rush to the shop, and open the doors while I was still half asleep. The coffee wasn’t consistent. I was always scrambling. That business failed.
Now, I don’t skip this 30-minute routine. Ever.
It gives me control. When 6:30 hits and that first customer walks through the door, I’m not panicking. I’m ready. The coffee tastes good. The shop looks welcoming. Everything works.
That’s the difference between a stressful day and a smooth one.
What do you always check before opening your business? Share your routine below—let’s help each other keep things running smoothly.
