La Marzocco coffee chute for the Jay grinder – the grounds land right where they belong
- Free shipping to Switzerland and Liechtenstein from CHF 60
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
Between the burrs and the filter basket lies a short, underestimated stretch. The chute guides the freshly ground coffee downwards in a focused stream. If it is intact, the dose drops compactly into the centre of the basket. If it is damaged or warped, the grounds scatter onto the rim, the rest and the counter – and every gram that misses is a gram missing from your espresso.
The chute is both a wear part and a part prone to accidental damage. Over the years it absorbs coffee oil and fines, and it is the spot where a tool is most likely to slip during cleaning. One crack, one broken tab, and the guidance is no longer right.
When the grounds no longer fall into the centre of the portafilter, when the chute no longer sits properly or wobbles, when cracks, chips or broken mounting points are visible, or when ground coffee gets stuck in a recess and can no longer be removed. A permanently dirty chute passes old coffee oil on to every fresh dose – and you can taste it.
| Type | Coffee chute, outlet part on the grinding mechanism |
| Location | Grinder outlet |
| Fits | La Marzocco Jay grinder |
| Scope of delivery | one coffee chute |
| Part number | C.1.828 |
| Brand | La Marzocco |
For cafés and workshops with a Jay in use where the dose no longer lands cleanly in the basket – and for anyone who, during a grinder service, replaces the parts in the coffee path at the same time while the grinder is open anyway.
For the same grinder there is the bean hopper lid and the complete bean hopper for the Jay. You will find the grinder itself as the La Marzocco Jay. To clean the grinding mechanism, we use Puly Grind Verde. More under Coffee grinder accessories and spare parts and Service parts.
We brush the chute out dry every day and keep water well away from it. Moisture in the coffee path turns fines into paste, and that sticks exactly where you can no longer get it out. Once a week we take it off and brush the outside too. This is our routine from Bern and Zurich, not a manufacturer specification. Afterwards we dial in with Nutty Delight, for chocolatey notes with Cozy Chocolate, for body with Very Nutty. All roasts under Coffee beans.
Service parts are excluded from exchange and return. They are sourced specifically for each order and cannot be resold once they have been installed or test-fitted 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 will clarify the fit together. Your rights in the case of defective goods remain unaffected.
Our documentation lists it for the Jay. For another grinder, send us the serial number and we will check the fit before you order.
Often it is due to a damaged or poorly seated chute, sometimes also to static charge with very dry coffee. First check whether the chute is secure and undamaged.
We advise against it. In the coffee path we work dry with a brush and a fine brush – water binds the fines and makes things worse.
The scope of delivery is the chute. If you also need small parts, send us the part number from your service documentation.
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.
What our guests say
“While the coffee is stellar, the plethora of equipment and hospitality of Anke and Yalcin take it to another level.”
„Toller Show-Room! Danke Kati für das supernette Gespräch und die gute Beratung!“