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Simonelli's machines. And that thought combined with the success Nuova Simonelli has had with the Aurelia brings up the latest machine from the company, the T3. The T3 will officially debut later this year, but as a warm-up, World Barista Champions like Gwilym Davies (2009) and James Hoffmann (2007) have been touring far and wide with the machine, including trips to Russia, South Korea, Japan, and Australia, among other locales. Again, sustainability proves its importance to Nuova Simonelli with the T3: The machine is 25% more efficient that the Aurelia 1. But they're working on making the next version 50% more efficient. And though right now the machine's materials are 98 percent recyclable, the target is 100 percent. Mauro Parrini, the company's operations manager, says the efficiency of the factory's operations keeps waste at a minimum and that, too, is a part of the company's commitment to sustainability. They don't store completed machines in a warehouse, as each is made to order, so they can use a smaller space. The water they use for testing the machines is captured, filtered and recycled. Efficiency is also found in the workflow for the employees and the machines. Each machine moves oneway down a conveyer belt, from beginning to end; the number of steps the machine goes through has been minimized. The number of parts the employees have to attach are kept to as few as possible, and the assembly is kept as ergonomic as possible, as well. All of these tiny steps add up to a significant savings in energy expended to create each machine. OLD IS NEW; NEW IS NEWER Next to the factory floor is a series of rooms. Inside these rooms are a bunch of guys in white lab coats that look like if they switched those coats for aprons, they could be baristas. They're mostly young engineering graduates of the nearby University of Ancona, and they have the best job in the world, they tell me—for young engineers anyway. Their eyes light up when they BARISTAMAGAZINEISNOW AVAILABLEFORIPADS ANDPHONES! In the original Nuova Simonelli building, among the many breathtaking historical machines on display in the museum, is my personal favorite: the Mia, built in 1982. talk about their work and how they get to design and run experiments every day. They test all factors of production machines and prototypes, from electrical issues—which means testing for basically every sort of www.baristamagazine.com www.baristamagazine.com 29