La Marzocco Gicleur Ø 0,8 mm M4, stainless steel – Original spare part
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Selected by Anke and Yalcin
4.9Google · 301 reviews · Bern5.0Tripadvisor · 11 reviews · Bern
Selected by Anke and Yalcin
4.9Google · 301 reviews · Bern5.0Tripadvisor · 11 reviews · Bern
The gicleur is the small stainless steel screw with the precise bore that sits in the water path to the brew group. It limits how much water can flow in per second. At 0,8 mm, this is the wider of the two common versions: shorter pre-infusion, faster pressure build-up, more pace at the start of the shot.
If it clogs, you notice it first in the timing. The shot drags on, the needle climbs more slowly, and the machine feels sluggish even though nothing is wrong with the pump or boiler.
A gicleur is almost always just scaled up. Remove it, soak it overnight in descaling solution, rinse it clean and hold it up to the light – if you can see light through the bore, it's good again. You'll find suitable products in our cleaning range for machine and grinder, such as the descaler or, as a preventive measure, the descaling pad for the water tank. A new gicleur is only worth it if the bore is eroded or the thread is damaged.
You need a replacement if the flow stays too high even after descaling, if the hex is rounded off, if the thread no longer grips cleanly, or if someone has widened the bore with a wire.
| Type | Gicleur (flow jet), original spare part |
| Bore | 0,8 mm |
| Installation location | Water path to the brew group |
| Fits | La Marzocco machines with part number A.5.100 – send us the serial number and we'll check the fit |
| Scope of delivery | one gicleur, without O-ring |
| Part number | A.5.100 |
| Version | M4, wrench size 4, stainless steel |
| Installation | Installation by a specialist recommended |
| Brand | La Marzocco |
The gicleur sits in the pressurised water path. Depressurise the machine and disconnect it from the mains first, then run a test shot under observation. We deliberately do not provide step-by-step instructions here.
For workshops and operators who want to restore the original flow behaviour of their group after an overhaul.
The narrower bore is the Gicleur Ø 0,6 mm M4. Related items are the Gigleur 0.6 mm for GS3 and Strada AV and the flange gasket for the GS3 brew group. Everything else under La Marzocco accessories and spare parts and Original spare parts.
Switching from 0,8 to 0,6 mm changes the machine's profile, not just a spare part. In Bern and Zurich we first note the shot time and output volume, then swap and measure again – otherwise you end up discussing a feeling instead of numbers afterwards. That's our routine, not a manufacturer specification. We measure with Nutty Delight, Cozy Chocolate for chocolatey notes or Very Nutty for body. All roasts under Coffee beans.
Original spare parts are excluded from exchange and return. They are sourced specifically for each order and cannot be resold after installation or a trial fitting on the machine. So before ordering, check the model, year of manufacture and serial number of your machine – or drop us a line and we'll clarify the fit together. Your rights in the case of defective goods remain unaffected.
Usually not. A night in descaler usually clears it again. A replacement is needed if the bore is eroded or the thread is damaged.
0,8 mm lets more water through: shorter pre-infusion, faster pressure build-up. 0,6 mm makes the start gentler.
No. Only the gicleur is supplied.
Technically yes, but it changes your extraction profile. Note the time and volume beforehand so you can compare afterwards.
Yes, you can see it in person in Bern (Gerberngasse 44) and Zurich (Hagenholzstrasse 50b).
Questions? Write to [email protected]. Delivery across Switzerland and to Liechtenstein in 2-4 working days.
You order directly through our online shop. If you have questions, we're happy to help — online or in person — with experience from our roastery, cafés and showrooms.
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Reach us directly · [email protected]Who is behind the selection

Anke Wolf
Founder and owner, coaching, team and processes
Swiss federal certificate as adult educator, CAS Coaching in Organisations (FHNW), over 10 years in adult education and coaching. With us she is the host in our cafés, leads and coaches the team, coordinates our processes and looks after our partnerships with foundations.

Yalcin Akpinar
Co-founder, equipment and sensory
Graduate food chemist from the University of Hamburg, over 15 years in the international flavour industry, patents in flavour technology. With us he is responsible for roast profiles, bean selection and the choice of machines and grinders.
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