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Coffee shop naming is the most exhausted category in hospitality. Every combination of bean, brew, grind, roast, daily and perk has been used, usually several times, often within a few miles of you.
That does not make them bad names — it makes them invisible. If a customer cannot remember whether it was Bean There, Bean Around or The Daily Bean, the name is doing nothing for you.
A cafe’s advantage over a chain is being a specific place rather than an interchangeable one. A generic name works against that from day one — it is the one decision that makes you sound like a chain when you are not.
Watch for names that shorten badly. Customers will abbreviate whatever you call it. If “The Copper Kettle Coffee House” becomes “Copper” on the street, you may as well have chosen Copper.
Something distinctive rather than another bean or brew pun — a local place name, a short concrete noun, or something from the building's history.
Not bad, but exhausted. They make you hard to distinguish from several nearby cafes, which is the opposite of what an independent needs.
Google Maps for the same name locally, the Instagram handle, the trade mark register in class 43, and how the name sounds spoken aloud.
No. Customers can see it is a coffee shop. The name's job is to be memorable and specific to you.