Switzerland consumes 1,237 cups of coffee per capita every year. Rising hospitality prices and scientific findings on espresso extraction are bringing preparation in people’s own homes more into focus. This involves not only beans and grind setting, but also the care and repairability of the machines used.

Zurich, 16 October 2026 – Coffee remains a fixed part of everyday life in Switzerland. According to CafetierSuisse, an average of 1,237 cups per capita per year were consumed in 2024. That works out to around 3.4 cups per day. The calculation is based on the International Coffee Organization (ICO) trade statistics and assumes seven grams of coffee per cup. The per-capita figure refers to the total population and therefore does not indicate how many cups individual coffee drinkers actually consume.

At the same time, the cost of coffee away from home is rising. According to CafetierSuisse’s coffee price survey, the average price for a Café crème in German-speaking Switzerland was CHF 4.65 in 2025, compared with CHF 4.58 the previous year. In the city of Zurich, the surveyed average was CHF 4.91.

A study published by Deloitte Switzerland in 2024 describes how rising prices and the desire for convenient consumption influence coffee habits. The study is based on an online survey of 7,000 coffee consumers from 13 countries, including 1,000 people from Switzerland. In the Swiss sample, 46 percent named espresso as their preferred coffee form, followed by cappuccino at 37 percent and milk coffee at 32 percent.

The figures describe different aspects of the market: while the consumption statistics record quantity, the survey shows personal preferences. Together, they illustrate the importance of coffee in everyday life – and the interest in how it is prepared.

Less than 100 micrometers: What research shows about espresso

A study published in Scientific Reports in 2024 investigated how strongly espresso preparation depends on technical details. The researchers Samo Smrke, André Eiermann and Chahan Yeretzian analyzed the influence of the particle size distribution of ground coffee on espresso extraction.

Particularly small particles with a diameter of less than 100 micrometers were the focus. In the technical literature, these are referred to as “fines.” The study showed that a higher proportion of these fine particles reduces the permeability of the coffee bed, lowers the flow rate and lengthens the extraction time.

It is therefore not enough to describe a grind solely by its mean particle size. Different grinding technologies can produce different particle distributions at a comparable mean size. These in turn affect how the water flows through the coffee powder.

The relationship is also complex when it comes to aroma. The researchers found that the concentration of volatile aroma compounds did not increase linearly with extraction yield. The results therefore do not show that a particular grind size is fundamentally superior, but rather that the properties of the ground coffee and the extraction conditions must be considered together.

The study thus provides a scientific explanation for why two espressos can extract differently despite similar starting conditions. At the same time, it underlines the technical importance of the coffee grinder in interaction with the machine.

Preparing coffee at home also means maintaining equipment properly

The quality of an espresso does not depend on the bean or the grinder setting alone. Anyone who uses an espresso machine regularly must also deal with cleaning, descaling, wear parts and possible technical defects. These questions are distinct from the scientifically studied particle distribution, but they are also part of the practical side of coffee preparation.

A concrete example from Zurich shows that repair and maintenance are an independent part of this technical infrastructure: Espresso Racer Coffee Store GmbH at Sihlfeldstrasse 127 operates an in-house workshop for the repair and maintenance of espresso machines. According to information on the company’s website, almost all espresso machines from various manufacturers can be repaired and maintained there.

The company also carries coffee grinders, cleaning and care products, and spare parts. The range includes, among other things, burrs, filter baskets, portafilters and brew head gaskets. Espresso Racer thus covers various areas relevant to the use and maintenance of an espresso machine.

The lifespan of a machine is part of the coffee question

Public discussion about coffee often focuses on bean origin, roast, taste and price. Less visible are the technical processes between grinding and the finished drink, as well as the maintenance of the equipment used.

Scientific research shows that particles below 100 micrometers alone can measurably influence water flow during espresso extraction. The market data in turn document high coffee consumption in Switzerland and increased hospitality prices. The Deloitte study adds changed preparation habits to this picture.

In Zurich, Espresso Racer Coffee Store is a concrete example showing that, in addition to selling coffee machines and grinders, their repair and maintenance are also part of the local coffee landscape.

Press contact

Espresso Racer Coffee Store GmbH
Sihlfeldstrasse 127
8004 Zurich, Switzerland
Phone: +41 (0)44 510 64 10
Email: [email protected]
Website: https://espressoracer.ch/