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Cafè Badilatti

Our Story

About us

The family business from Zuoz near St. Moritz has stood for high-quality coffee for three generations. For connoisseurs who are looking for something special.

History of coffee

It has been proven that the coffee plant originally comes from Ethiopia. According to legend, coffee was discovered as early as 850 - by goats. Read on to find out more about the history of coffee. Legend has it that it was not people who discovered coffee, but goats: One evening the monks in an Ethiopian monastery noticed that their goats were alive and well. The monks found that the animals had eaten unknown berries. Curious, they tried the dark red fruits themselves. But they were so disappointed with the bitter taste that they immediately threw the berries into the fire. Lo and behold: shortly afterward a delicious smell spread. The monks put out the fire and brewed a black drink from the coffee beans, which had now been roasted. It helped them stay awake during night prayers from then on.

From Arabia to Europe

In the 16th century, coffee reached Cairo via Arabia and Mecca, and what is now Istanbul, where the first coffee tavern opened in 1554.

The first coffee sacks were brought to Europe in 1615. In 1683 the Turks had to break off the siege of Vienna and leave 500 bags of coffee behind. Luck for the Viennese: With this, a coffee-mad Pole laid the foundation for the Viennese coffee house culture, which is still world-famous today. From then on, coffee continued its triumphal march through all of Europe, found more and more connoisseurs, and has become an indispensable part of our lives.

Numbers and facts

Cafè Badilatti is a niche product in the international coffee world with small but fine production. Yet:

  • Badilatti roasts 220 tons of green coffee per year
  • produces 3,600 coffee sacks of 60 kilograms each year
  • produces 180,000 kilograms of roasted coffee per year

Cafè Badilatti

Coffee preparation

Whether from the coffee machine, through filter dishes, from the espresso maker, or infused with hot water: it is ultimately the love of coffee that determines its quality. And some preparation knowledge - some tips from the Badilatti experts.

Filter coffee

As a rule of thumb: about 40 grams of coffee powder for 1 liter of coffee, do not choose the grind of the coffee too fine and the water temperature should be 88 to 93 ° C.

Espresso maker

Same as with filter coffee - only the coffee can be ground a little finer.

Coffee from the coffee machine

The machine must be well maintained. That means: descale and clean regularly. The water should not be hotter than 92 ° C, otherwise, the coffee will scald, lose its aroma, and taste burnt. Also make sure that the grinder is set correctly: with strong, dark coffee blends, a coarser setting, with mild and light types of coffee, a finer setting. The coffee should come out of the machine light, even and creamy, and form a nice foam - the crema. A professional tip: Always preheat the cups a little so that the coffee does not cool down when it is poured in.

Cafè Badilatti

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Contact information

Cafè Badilatti
Cafè Badilatti SA Chesa Cafè, 7524 Zuoz
+41 81 854 27 27

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