In his claim-to-fame manuscript “Outliers”, Malcolm Gladwell famously proclaimed the idea that for one to attain greatness, they must commit to a 10,000-hour journey. So, how does someone with no such experience make the leap from an office cubicle or other profession to brew espresso and serve pastries?

Introducing, Joe Han. By day, he operated as a recruiter in a hospital yet was drawn back to his first love, coffee, which pushed him back to his roots after graduation. Han is the proud handler of Moim Coffee, a pop-up shop nestled within a brewery in the heart of Los Angeles' Glassell Park neighborhood. Han roasts his coffee at a shared facility eagerly looking forward to a day where his patrons can enjoy their latte while taking in the sight of his work behind the bar.

Resting in Portland, Oregon, Laila Ghambari is the proud proprietor of Guilder Coffee. She shares, “Owning a coffee shop is delightful! It makes room for daily interaction and conversations with customers; creating a legacy for my family. My children are literally growing up in our coffee shops.”

Anyone with a notion of owning a coffee shop dreams of the sights, scents, and tactile feel that makes a café special. The list of dreamers turned entrepreneurs is long, with a collective background as diverse as their coffee blends. Jack Benchakul, moved from biochemistry to brewing at his own place, Endorffeine, situated in LA’s Chinatown. While Yeekai Lim transformed his architectural skills into creating LA's premier coffee pop-up, Cognoscenti. Career shifts are in the air, as evidenced by Kim Anderson and Aaron Olsen, who traded the world of professional cycling for their coffee company, Handlebar Coffee Roasters in Santa Barbara.

Yasuo Ishii swapped the boxing gloves for a barista apron to inaugurate Leaves Coffee, one of Tokyo’s well-loved coffee bars. Grace Gates and her husband, Ryan Dobosh, transitioned from hospitality to opening their own venture; Little King Coffee in Buellton, California, all with the aim of creating a more family-centric lifestyle.

Propelled by such inspiring accounts, it begs the question: How does one go about this process? And what insights do these entrepreneurs have for those yearning to make the leap?

Starting a coffee shop is more than just choosing the right beans and pastries. It involves a multistep approach that requires gaining expertise in specialty coffee, getting acquainted with the local coffee scene, and building sound business strategies. In the words of coffee consultant Jaymie Lao, "To establish a shop, you need vision and a mission-driven plan."

Lao recommends testing the waters before diving in. Starting a pop-up café to get a feel for the industry and customer response is a better idea than rushing into a lease and the expenses that follow. Teaming up with a roasting company can also provide support with equipment and training.

For those considering starting a coffee shop, taking up a role as a barista or engaging in professional classes is suggested, along with getting educated about the business side of running a café. Visiting local establishments, talking to café owners, joining coffee-themed events, and following the local coffee community on social media are some ways to gauge the market and gather research.

It’s also valuable to bear in mind that a well-crafted food menu can provide an additional income stream. However, budget and margins should always be considered. Whether to make pastries in-house or buy them, and adding breakfast items, salads, and sandwiches to the menu increase your potential but require more planning.

According to Lao, an effective way to determine whether a coffee shop is a viable business is by calculating if one can recoup their investment in two years. A budget, therefore, is critical, as is careful consideration of all costs, including equipment, labor, food, and beverages.

Though it seems an enticing dream, many resources, such as coffee consultants, are available to help guide potential café owners, providing expertise in strategy, branding, culture, leadership, financial planning, and management.

Coffee and bakery consultant Erica Escalante finds her role rewarding, but acknowledges the challenges that come with the industry. “The demand for leadership in the coffee industry can be overwhelming, leading to financial troubles and even bankruptcy for some," she warns.

Your coffee shop dream can come true with thorough planning and a strategic approach. By taking to heart the expert advice from coffee pros and plotting your plan meticulously, like these professionals, you too can be another success story in the café world.