Bergblick und Bohnenzauber

Anyone who enjoys a cup of coffee on the Jungfraujoch not only looks out at the impressive mountain scenery, but also enjoys the aromatic result of a careful collaboration between Blaser Café AG and Jungfrau Gastronomie AG.

How did the collaboration between Blasercafé and Jungfrau Gastronomie AG come about?

Martin Salzgeber: As a Bernese family business, we've always been very familiar with the Jungfrau region. We've had a long-standing relationship with Jungfrau Gastronomie AG. In 2024, we were able to introduce a holistic coffee concept. From bean to cup. Martin Uetz: We evaluated several providers. Blasercafé impressed us with its quality, regionality, and strong service package.

Coffee at the Top of Europe, ist that a challenge?
 

Martin Salzgeber: At 3,454 meters, the boiling point of water is around 90 degrees Celsius. This influences the extraction of the coffee. Guests' taste buds also work differently. Therefore, they chose our Marrone blend, which has a slightly darker roast and impresses with its robust flavor even under challenging conditions.

How important is coffee for the overall experience on the Jungfraujoch?

Martin Uetz: Very important. Our gastronomy is a central element of the guest experience; good coffee is part of that. Choosing the right coffee blend wasn't easy. During a blind tasting at Blasercafé, we chose the Marrone blend. It tastes full-bodied, balanced, and spicy, and was even awarded a gold medal in 2025. We're confident that this blend will appeal to many guests.

Which coffee drink do you particularly like?

Martin Uetz: Iced coffees are very popular with our Asian guests. Overall, many prefer a milder coffee than we do in Europe. This makes a balanced blend that satisfies both tastes all the more important.

How do you ensure the quality?
 

Martin Salzgeber: Wear and tear on the machines can alter the taste, for example, due to less sharp grinding blades, which affects the brewing time and thus the coffee quality. Our field staff are experts and inspect the equipment up to four times a year. They also train the staff on-site so they can properly assess the brewing quality and appearance of the coffee. Because only those who know what makes good coffee can consistently prepare it well.

How many cups of coffee do you serve daily?
 

Martin Uetz: On the Jungfraujoch, we sell an average of around 230 coffee drinks per day. On peak days, that number can reach well over 700.

Text: Andrea Bauer, Bärner Bär / Foto: Patric Spahni, Thun