Barista Foundation
Espresso is unforgiving in a specific, useful way: small changes produce noticeable results, which means you learn fast if you are paying attention.
This session introduces you to the espresso machine and grinder as a system — how each component works, how they interact, and how to set them up correctly before you pull a single shot. The machine is a La Marzocco. The coffees are from Zermatt Kaffée. The focus throughout is on building good habits from the start rather than correcting bad ones later.
What you'll learn
- Espresso machine anatomy: boilers, group heads, pressure, and temperature
- Grinder calibration — the most important variable you control, and the most overlooked
- The dose/yield/time triangle — how to read and adjust your shot parameters
- Basic milk steaming: achieving the texture for a flat white or cappuccino
- Workflow, ergonomics, and the daily habits that keep a machine performing
Session details
Duration: 3.5 hours
Group size: Maximum 4 guests
Location: The Private Chef venue, Zermatt — La Marzocco machine
Includes: Full machine and grinder access, Zermatt Kaffée specialty espresso, printed reference cards, Alpine chocolate pairing
Prerequisites: None. No prior experience with espresso equipment is assumed or required.
How to book
- Brew & Taste — Full group works at the machine together throughout. Maximum 4 brewing guests. CHF 165 per person.
- Brew & Host — One or two people take the class (CHF 165 per person). Additional guests join for the espresso tasting at the end (CHF 85 per person). Note the number in your booking message.
- Watch & Taste — Marian demonstrates the full session while guests observe, taste, and ask questions throughout. Up to 8 guests. CHF 85 per person.
With a maximum of four brewing guests and one machine between two, you will spend more time at the group head than in most courses three times the length.
This product may be eligible for a deposit payment.