La Marzocco drip tray grid Linea PB 3-group – Original spare part
- 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
On a three-group Linea PB, the drip tray grid is the most heavily used surface in the whole business. This is where the cups stand, where things get rinsed, where the rest of the milk jug ends up. In a busy café, that quickly adds up to a thousand movements a week.
And it shows. Cup bottoms rub the surface bare, cleaning agents and limescale take their toll on the edges, and a grid this large will sooner or later take a knock when it is lifted out to be emptied. Once it no longer lies flat, every cup placed on it wobbles – and that is exactly what guests notice.
Replace the grid if it is warped and wobbles or rocks in the tray. If a bar is broken or dented. If the surface is so scratched and stained that it can no longer be cleaned properly. If limescale has built up in the edges and will no longer come off. And if a corner that was dropped has a burr you could cut yourself on.
| Type | Drip tray grid |
|---|---|
| Installation location | On the drip tray, below the brew groups |
| Fits | La Marzocco Linea PB, 3-group |
| Scope of delivery | One drip tray grid |
| Part number | C.1.157.3 |
| Finish | Three-group version. Other group counts have their own numbers. |
| Brand | La Marzocco |
For cafés and bars running a three-group Linea PB all day long – where the grid is the part guests see up close.
Underneath sits the Linea PB drip tray, above it the Linea PB brew group cover. If you're working on the front anyway, take a look at the red front logo Linea PB at the same time. All parts for the Linea PB under La Marzocco Linea PB spare parts, the rest of the range in the Original spare parts section.
From our workshop in Bern and Zurich
Our own routine, not a manufacturer specification: to empty a grid this large, two of us always lift it by the short sides, never from one side only. Lifted from one side, it sags in the middle, and after a few hundred repetitions the deformation becomes permanent – that is the most common reason a grid starts to wobble too early. While the grid is soaking in the sink, we grind the test shot: preferably with Nutty Delight, for more chocolatey notes with Cozy Chocolate, for strong milk drinks with Very Nutty. Everything under Coffee beans.
Excluded from return
Original spare parts are excluded from exchange and return. They are procured 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'll clarify the fit together. Your rights in the event of defective goods remain unaffected.
No. This number, C.1.157.3, is for the three-group machine. Other group counts have their own numbers – let us know which one you need.
No. Only the grid is supplied. The tray is a separate product.
Over the years, La Marzocco has made several grid versions for the Linea PB. Send us the serial number and we'll check which one belongs on your machine.
Yes. The grid sits loosely on the drip tray and is simply swapped out.
Yes. In Bern at Gerberngasse 44 and in Zurich at Hagenholzstrasse 50b. Let us know beforehand and we'll have it ready for you.
Questions about the fit? Write to us at [email protected]. We deliver 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!“