The National Coffee Association puts the number at 517 million cups of coffee consumed by Americans every single day. That’s not a niche habit. That’s a national obsession, and there’s no rule that says the best cup has to come from a drive-through window where you’re paying six dollars for something you half-mispronounced.

Saturday mornings were made for this. An at-home coffee shop setup doesn’t require a commercial espresso machine or a barista certification. It requires maybe 20 minutes of prep the night before and the willingness to write a fake menu on a piece of paper.

Start with the banana bread latte. It’s having a moment right now, and the reasons aren’t complicated: brown sugar, cinnamon, vanilla, and a warm banana flavor that lands somewhere between breakfast and dessert without going full sugar-bomb. Comes in at 491 calories, which means it’s firmly a weekend treat, not a Tuesday morning situation. The smart move is making your banana syrup the night before. When people start showing up Saturday morning, you just froth the cold foam and you’re pouring drinks inside 15 minutes. One batch. Done.

For the crowd that wants something a little more savory and complex, the copycat Starbucks pistachio latte is worth your time. The thing that makes it work is a homemade salted browned butter syrup, and once you taste it you’ll understand why that menu item had people lining up. It runs 268 calories and takes the same 15 minutes to pull together. The Specialty Coffee Association has written at length about how the home coffee market keeps growing, and drinks like this are exactly why.

Neither latte stands alone, though. You need food.

Chocolate scones. Full stop. These are loaded: cocoa powder, chocolate chips throughout, and a chocolate ganache draped on top. Pair one of those scones with either latte and you’ve basically constructed a mocha experience from raw materials. They take about 40 minutes total and yield a full dozen, so there’s plenty to go around. Taste of Home actually put together their at-home coffee shop roundup covering setups like this, and the scone situation is central to making it feel real.

Now, if you’re feeding a crowd bigger than four or five people, the strawberry rhubarb coffee cake is the move. Dorothy Morehouse from Massena, New York, developed this recipe. She’s not playing around. The cake serves 20 and has won competitions, which tracks once you taste the filling. “That filling is the kind of thing you want to eat straight out of the pan,” Morehouse told the people who first published her recipe. Bake it the morning of your gathering, not the night before. Coffee cake dries out sitting in the refrigerator overnight, and the whole point is serving it warm.

The setup itself matters almost as much as the recipes. Pull out a small chalkboard or just grab a piece of paper and write out what you’re serving. It sounds silly. It works anyway. “Put together a little station with your syrups, frother, and mugs so people can customize their drinks. If you’ve got kids who want to help, let them be the baristas. They’ll love taking orders and it keeps them busy while you handle the food,” said one host who’s been running Saturday morning coffee setups for her neighborhood for the past three years.

Kids running the “order” station is genuinely one of the better crowd-management strategies available to a home host.

The whole thing scales easily. Two people having a slow morning? Make the lattes and split a few scones. Hosting a brunch for 20? That Morehouse coffee cake was literally designed for exactly that scenario. The prep work the night before is what separates a chaotic Saturday from a smooth one. Syrups, scone dough if you’re ambitious, and a written menu. That’s the whole list.

517 million cups a day. Americans clearly don’t need convincing that coffee is worth the effort. The only question is whether the cup is worth the six-dollar drive-through price, and on a Saturday morning with a homemade pistachio latte and a chocolate scone sitting in front of you, that answer tends to resolve itself pretty quickly.