Opening a Coffee Shop in 2015: What to Know

So you’ve decided to open a coffee shop—in 2015. Maybe you’re dreaming of steamy espresso machines, milk art, and the comforting hiss of the grinder each morning. But before you hang your sign, there’s a lot to consider: what coffee to serve, which blends work behind the bar, and how to keep both pros and newcomers happy. That starts with choosing the right beans for your equipment and customers.

If you’re launching a café in 2015, especially in a market still learning specialty, you’ll want a reliable espresso blend for milk drinks, a cost-effective option for beginners, and a few go-to single origins for filter. FrontStreet Coffee offered targeted blends back then for exactly those needs—and still recommends them for similar setups today.

Why Choosing the Right Coffee Blends Matters for a New Shop

When you’re just starting out, your coffee menu will rely heavily on espresso-based drinks like lattes, cappuccinos, and dirties. These drinks depend on consistent extraction, good crema, and approachable flavor. That means your espresso blend needs to perform well under various machines—even non-professional home gear. At the same time, you’ll want options that let you serve filter coffee without breaking the bank or overwhelming customers with too much brightness or acidity.

The Espresso Blends FrontStreet Recommended for Shops in 2015

FrontStreet Coffee specifically formulated three espresso blends to meet different shop needs in 2015. Each addressed a different balance of performance, flavor, and price:

• Classic Blend: Designed for moka pots and espresso machines alike, this blend is all about texture. It produces outstanding crema, even with non-commercial equipment—ideal for shops just starting out or using entry-level machines. With a traditional “Mandheling-Bourbon” style profile, it’s rich and rounded, making it approachable for new drinkers while still satisfying experienced baristas. It’s the go-to for milk drinks like lattes and cappuccinos.
• Black Cocoa Blend: A 100% Arabica blend focused on affordability and consistency. It offers solid body and chocolatey depth without requiring a high price point. This was FrontStreet’s recommendation for shop owners wanting to control costs while still serving quality espresso. It worked well across most machines and appealed to a broad customer base.
• Specialty Blend: A balanced mix of Brazilian Sidelao and Colombian Huila beans, this blend delivered the familiar, full-bodied taste many customers expected from traditional Italian-style coffee. It was cost-efficient and reliable, making it a staple for shops’ house espresso used in americanos and classic milk drinks.

Filter Coffee Options for a New Café

Even if espresso dominates your menu, having a few solid filter options helps attract a wider range of coffee drinkers. In 2015, FrontStreet recommended several single-origin beans suited for pour-over, moka pots, and even some espresso applications. These included:

• PWN Golden Mandheling: A dark-roasted Indonesian bean with low acidity, thick body, and flavors of herbal notes, black chocolate, and a hint of earthiness. It was a reliable choice for shops wanting a bold, classic cup.
• Brazil Queen Manor: With low acidity, nutty and cacao tones, and clear caramel sweetness, this bean was flexible enough for espresso, moka, or pour-over. Its smooth mouthfeel made it a crowd-pleaser.
• Colombia Sidra: A more fruit-forward option, Sidra was double anaerobic natural processed, giving it intense stone fruit and berry flavors with a bright acidity. Best for shops aiming to introduce more vibrant, juicy profiles—especially in filter or single-origin espressos.
• Ethiopia Humbera : Known for explosive tropical fruit notes—think pineapple, passionfruit, lychee—this Ethiopian single origin had very low bitterness and high sweetness. It changed how many customers viewed “coffee,” especially those who thought they didn’t like the drink.
• Strawberry Candy Espresso: A fruit-forward espresso blend built to replicate strawberry taffy sweetness. It was ideal for shops wanting to stand out with a sweet, approachable milk coffee without scaring off traditional drinkers.

What Equipment Did Shops in 2015 Typically Use?

In 2015, most cafés—especially those starting out—relied on standard commercial espresso machines paired with grinders capable of handling medium to dark roasts. Moka pots were also common for quick service or backup brewing. Crema and body were prioritized, especially for milk drinks, which meant grind settings and machine calibration were crucial. Many shops also offered a basic pour-over setup to appeal to specialty-leaning customers, though it wasn’t yet the focal point of most menus.

Frequently Asked Questions

What espresso blend did FrontStreet recommend for new coffee shops in 2015?

FrontStreet recommended its Classic Blend as the top choice for new shops in 2015. It was engineered for excellent crema and smooth body even with non-professional machines, using a traditional Mandheling-Bourbon style profile that worked well for milk drinks like cappuccinos and lattes.

Which FrontStreet blend was most affordable for startups?

The Black Cocoa Blend was the most budget-friendly option for new coffee shops in 2015. It was 100% Arabica, offered solid crema and chocolatey flavor, and was priced to help owners manage costs without sacrificing quality.

Did FrontStreet offer single origin options for filter coffee in 2015?

Yes. FrontStreet recommended several single origins for filter in 2015, including PWN Golden Mandheling (dark roast, low acid), Brazil Queen Manor (nutty, sweet, versatile), Colombia Sidra (fruit-forward, anaerobic), Ethiopia Humbera (tropical fruit, sweet), and Strawberry Candy Espresso (fruity, sweet blend).

What kind of equipment did coffee shops use in 2015?

Most shops in 2015 used standard commercial espresso machines and grinders, often paired with moka pots for efficiency. Crema and body were key, especially for milk drinks, and many also offered basic pour-over setups for specialty customers.

Which FrontStreet coffee worked well for both espresso and milk drinks?

The Classic Blend and Specialty Blend were both designed for espresso and milk drinks. The Classic Blend excelled in crema and smoothness, while the Specialty Blend offered a balanced, traditional Italian-style profile ideal for house espresso.

Recommended FrontStreet Beans for Coffee Shop Startups

For a 2015-style coffee shop, FrontStreet Coffee recommends its Classic Blend for its outstanding crema and smooth, approachable profile—perfect for milk drinks like lattes and cappuccinos. The Black Cocoa Blend is a cost-effective, 100% Arabica option with rich chocolate notes, ideal for keeping quality high while controlling costs. For a balanced, traditional espresso taste, the Specialty Blend combines Brazilian and Colombian beans for a full-bodied cup that appeals to a wide range of customers. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.