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Conne c t e d by cof fe e, i nspi re d by p e ople # 2 0

#20 N° #20 OCTOBER 2026

#20

Love wins

SANREMO HIGHLIGHTS #20

Contents

Culimaat’s showroom

Where function meets design

–––––30 THE INTERVIEW

Marco Sartori

CFO Sanremo Coffee Machines

–––––06

WORLDWIDE

London Coffee Festival Innovation, community & connections

–––––14

Good Bear Cookies

Coffee, matcha and cookies bringing people together

–––––34

Coffee & beach volleyball at the foot of the Alps

In Gstaad, specialty coffee meets top-level sport

–––––40

ICC Sydney Café & Coffee Show Sanremo Australia sponsors the Roasters Village

–––––54

MacKenzie Coffee Co. From Queenstown to major events

–––––60

Moscow Longevity

Coffee as a space for learning and inclusion

BEYOND THE MAP

Coffee Time

The Hideout. Beyond a delicious cup of coffee

–––––20

–––––46

–––––66

Athens Coffee Festival

Open Bench

Mark Joseph Lingat

–––––26

–––––50

–––––76

World of Coffee Bruxelles Sanremo and Slow Food Coffee Coalition: a shared vision of coffee

The Hellenic AeroPress Championship returns

–––––44

Coffee, style & community in Lima

Training and know-how for Sanremo technicians

The story of a project born during the pandemic

The champion visits Sanremo HQ

SANREMO HIGHLIGHTS #20

THE INTERVIEW

Marco Sartori

CFO Sanremo Coffee Machines Degree in Economics and Business, registered with the Register of Statutory Auditors 49 years old, with the company since 2020

Marco Sartori Machines CFO Sanre Sartori

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Up the stairs from the lobby, second door on the right. The room is small but very bright, crowded with five large white desks and an equal number of monitors. The ergonomic, padded, high-backed chairs resemble sports car seats and stand out around the desks, filling much of the remaining space. There is nothing left to do but sit down. It feels less like an office and more like some kind of cockpit. I imagine this is where strategic operations are carried out.

emo Coffee Machines CFO Marco Sartori Where are we here? This is a collective executive space. The Admin department, however, is located in a separate office and is supported by a team of four: Marina Maso, who oversees personnel; Pamela Toffoletto, responsible for supplier accounts; Roberta Strasiotto, who manages financial planning; and Valentina Dalla Lana, who oversees general accounting and treasury.

How did you come to join Sanremo? Before joining Sanremo, I gained experience in consultancy and worked for a fashion group in Switzerland and London. During my years in consultancy, I worked with numerous industrial groups in the province of Treviso and across North-East Italy more generally. This gave me experience of both ownermanaged companies and international groups. I also worked in Hong Kong for around two years. Joining Sanremo was somewhat down to chance. My CV landed on the right desk at the right time thanks to a referral, and that was how the recruitment process began. Finding myself among people I already knew from previous roles was certainly an advantage. I wasn’t a new face, and I think that strengthened my application. I like to think of it as a kind of return to my roots: the culmination of my professional journey. Perhaps it is just a coincidence, but that is how I like to see it.

THE INTERVIEW

What does your role involve? As Chief Financial Officer, I oversee administration, finance and control functions. My responsibilities range from monitoring the company’s performance each month to overseeing the annual statutory requirements that culminate in the preparation of the annual financial statements. Ongoing monitoring includes analysing the number of machines sold by model and the margins achieved, comparing budgeted figures with actual results. It also involves monitoring forecast costs and expenses against actual expenditure, as well as net working capital by tracking trends in receivables and inventory. We therefore try to bring the data together and assess it against the objectives we have set ourselves. This enables us to provide the right information to all those involved in strategic decision-making, particularly Carlo de Sordi in his role as Head of Sales and Chief Executive Officer. Over the years, this activity has become increasingly complex as a result of constant changes in the market and geopolitical landscape. It requires continuous adjustment, as decisions need to be made quickly to seize opportunities while limiting business risks.

How does your expertise come into play in the production process, including the design phase? My function is not directly involved in the design and production processes, but supports them indirectly through the analysis and quantification of product costs. Our department pays particular attention to everything that contributes to the cost of a product, from components to direct and indirect production labour. We examine both direct and indirect costs, including depreciation of production lines and moulds, as well as utility costs. At Sanremo, where design is a fundamental and distinctive feature of all our products, we also need to maintain a balance between aesthetic requirements and efficiency. Our shared goal is to bring a machine to market at the right price while ensuring that it also delivers the results the company needs.

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It is not just about the numbers, but also about market positioning and creating the right working environment.

What do the figures tell us about Sanremo? Steady growth in turnover, people, products and space. Fast growth – very fast growth – which can sometimes be difficult to keep pace with. The figures keep getting bigger: complexity is increasing, as is the amount of data we need to monitor. More and more information needs to be kept under control. Growth, combined with the current market environment, calls for more careful, rapid and detailed analysis. Complexity continues to increase, and it is often difficult to fully appreciate its impact on day-to-day administrative and accounting activities. As this area supports every other part of the business, there is a risk of it becoming overwhelmed and creating a bottleneck. This is a journey for us too: embedding a culture of procedures and processes that enables us to monitor business activities effectively. At the same time, we need to keep management control agile and streamlined, as it has always been at Sanremo. That is why we are introducing new business intelligence and reporting tools to ensure that our data is always reliable, clear and shared.

Is the number of women in the company also increasing? Yes, it is increasing steadily, although the proportion of women still varies considerably depending on the type of role. Some departments are traditionally female-dominated, such as the back office and administration. On the commercial side, it is more difficult to recruit women because the job involves a great deal of travel and extended periods away from home. Generally speaking, this tends to be less readily accepted by women than by men. Other areas, such as the technical department, R&D and production, are traditionally male-dominated. But things are changing here too. When I joined, there was only one woman in production; now women account for over 40%. We are also doing a great deal of work on gender balance, with the support of our COO, Gianluca. We are seeking to increase the number of women in the organisation, both to address the gender imbalance and to benefit from the added value that women can bring through their different qualities and perspectives. In my experience, women tend to be particularly precise. In a production environment like ours, where the work is not excessively heavy or physically demanding, precision and attention to detail are qualities that can make a significant contribution. More broadly, diversity – whether in terms of gender, nationality, ethnicity or religion – encourages people to engage with different perspectives and maintain a more open outlook. We see this as a real strength.

THE INTERVIEW

Still looking at the figures, was there a moment that called for courage and another when you felt you had reached a high point? A great deal of courage was certainly needed during the Covid period. Over the course of a single weekend, Italy and the rest of the world practically ground to a halt. For several months, our core market virtually disappeared. Bars were closed, customers were placing very few orders and, for a while, there was little confidence in the future. At the time, Sanremo was designing a new high-end professional machine. However, faced with that situation, we had the courage and vision to change direction completely in response to a shift we could see taking place in the market, which was rapidly moving from out-of-home consumption towards the domestic market. This led to Sanremo’s first domestic machine: the Cube. It was a bold commercial move in response to a sudden and entirely unforeseen situation. But it enabled Sanremo to explore an almost entirely new market segment. The Cube also paved the way for the subsequent singlegroup YOU machine, launched around a year later.

There is never a finish line, only continuous progress towards more challenging goals.

It was also a financially stressful period. Continuing to invest in the face of such a complex and unfamiliar situation undoubtedly required a great deal of courage. Were there moments when we felt we had made it? Not really. Or rather, there are moments when you realise that you have achieved a good result, but the feeling is very short-lived. It is simply another milestone on a long journey that is still being written. There is never a finish line, only continuous progress towards more challenging goals: there is barely time to review one year’s results before we are already pursuing those of the next. We never rest on our laurels. It’s a constant race, and staying ahead of the curve is essential.

Are you athletic? I would say I am fairly sporty. I mainly exercise to keep fit and have fun. I go to the gym during my lunch break. It gives me a chance to exercise and clear my head of work, even if only for a short while. At weekends, however, I devote myself to the activities I enjoy most: skiing in winter, cycling in summer or playing a game of tennis. I like sport to be about more than just physical exercise. It is also an opportunity to spend time outdoors, have fun and enjoy other people’s company. Despite a few injuries of varying severity, I always try to get back to it and never give up. Any plans for the future? That is a difficult question. I’d love to run a marathon one day, but I don’t think my leg is quite as keen on the idea after my knee injury. I had other sporting goals too, but I am now past the age when I could realistically achieve them. Professionally, however, I have a clear goal: to support and empower the people I work with, so that one day, there will be someone ready to take up the baton and carry the work forward. For me, it is about leaving a legacy that has a lasting impact,

but I also want to stay long enough to see Carlo and I achieve the goal we have set ourselves. It is not just about the numbers, but also about market positioning and creating the right working environment. If you had to sum up Sanremo in just a few words? I would say: inspired madness. Sanremo has always had a clear and ambitious vision that few would have been willing to bet on, and it has not become what it is today by chance. Carlo has a great deal to do with this. His infectious energy draws everyone in and inspires them to pursue what initially seems impossible. Then, through sleepless nights, hard work and determination, more often than not that vision becomes reality. How do you take your coffee? I used to drink it short and without sugar, but since joining Sanremo I have started drinking it in different ways depending on when I have it. In the morning, for example, I like an espresso because it gives me a boost. But if it is Sunday and I want to relax, I prefer filter coffee: I enjoy the preparation process and can savour it for longer.

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WORLDWIDE / UNITED KINGDOM

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London Coffee Festival 2026 Innovation, community & connections

Once again, the London Coffee Festival 2026 confirmed its role as the beating heart of the UK specialty coffee scene. The Sanremo booth became a true meeting point for partners, professionals and enthusiasts. More like an industry hub than a traditional exhibition stand, it was a place to meet, exchange ideas and experience Sanremo technologies first-hand. An experience that perfectly reflects the brand's philosophy: bringing together technological innovation, people and coffee culture. From the first cup of the morning to the final extraction of the day, the festival revealed a shared ambition: to make coffee equipment more efficient, consistent and connected, while preserving the skill, ritual and sensory experience at the heart of great coffee.

London Coffee Festival 13 ––– 16 May 2026 The Truman Brewery, London

WORLDWIDE / UNITED KINGDOM

Taking centre stage from the booth was the new Sanremo D8 ONE, unveiled to the public for the first time. Roasters, technicians and coffee-shop operators had the opportunity to put the machine through its paces, assessing its performance and consistency through the use of the technologies integrated into the D8 range, including Sanremo LINK, Steam System and IoT. An opportunity to test the machine first-hand and assess its power, thermal stability and build quality in real-world conditions.

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The Sanremo booth became a vibrant meeting point for partners, industry professionals and coffee enthusiasts: a place to connect, exchange ideas and experience Sanremo technologies up close.

With its 4-litre AISI 316L stainless steel boiler, D8 ONE delivers the same steam-pressure and temperature stability as the multi-group models in the D8 range.

A solution designed for businesses that require quality and consistency but have limited space: roasteries, tasting rooms, micro-cafés and hospitality venues where counter space should never compromise cup quality.

WORLDWIDE / UNITED KINGDOM

ZOE also made its UK debut at the festival, presented in a custom finish created especially for the London Coffee Festival. This unique interpretation combined the machine’s industrial character with the creativity and energy of London’s coffee scene.

Smart Automation was also in the spotlight with the Sanremo LINK system presented alongside partners Fiorenzato and Mahlkönig, as well as IoT, Sanremo Cloud, and the revolutionary Steam System. These technologies are designed to reduce variability while improving quality and consistency, without replacing the barista’s expertise and sensitivity.

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When the exhibition day came to an end, Sanremo celebrated the community in true London Coffee Festival style. On Thursday evening, the focus shifted from the machines to people, who bring the industry to life, with food, drinks and music setting the tone. Ice-cold gin, chilled beer and a distinctly warm atmosphere: the perfect way to keep the celebration going.

WORLDWIDE / BELGIUM

Sanremo and Slow Food Coffee Coalition: a shared vision of coffee

World of Coffee 25 ––– 27 June 2026 Brussels

At World of Coffee in Brussels, the Sanremo booth hosted a gathering dedicated to the Slow Food Coffee Coalition. The network brings together producers, roasters, experts and consumers with the aim of building a more responsible and transparent coffee supply chain that is closer to the people who are part of it. Emanuele Dughera, a Slow Food representative, presented the Coalition’s vision together with several of its members: coffee producers, roasters and experts who had travelled to Brussels to share their experiences and perspectives on the world of coffee.

The event at the Sanremo Coffee Machines booth in Brussels gave a voice to the Slow Food Coffee Coalition and its vision of coffee.

WORLDWIDE / BELGIUM

Coffee must taste good, but it must also be clean and fair: quality, respect for the environment and respect for the people who produce it.

The starting point is the principle that has guided Slow Food for forty years: food must be good, clean and fair. Applied to coffee, this means quality first and foremost, but also respect for the environment, biodiversity and the people who produce it.

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For the Coffee Coalition, this means promoting agroforestry systems and agroecological practices capable of protecting the ecosystems in which coffee grows. It also means taking a collaborative approach.

As Dughera emphasised, the aim is not to impose standards on producers, but to define and share them together, recognising the knowledge held by local communities.

WORLDWIDE / BELGIUM

An important role in this process is played by the PGS (Participatory Guarantee System), a participatory guarantee system that directly involves the community in defining and verifying standards. This model combines self-certification with certification by an external body, placing dialogue and shared responsibility at its heart.

The Slow Food Coffee Coalition was created precisely to shorten coffee’s long value chain, fostering more direct connections between those who produce it, those who process it and those who consume it.

In Brussels, the Sanremo Coffee Machines booth became a meeting point for a network united by a shared vision of coffee: a product capable of surprising us with its quality while also telling the story of the people, places and relationships that make it possible.

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WORLDWIDE / GREECE

Brewing Together The Hellenic AeroPress Championship returns

On 27 September 2026, the 9th Hellenic AeroPress Championship will take place as part of the Athens Coffee Festival. The event will bring together baristas, home brewers and coffee lovers from across Greece for a day of experimentation, sharing and coffee.

Created to celebrate one of coffee’s most creative and versatile brewing methods, the AeroPress Championship puts technique, precision and individual flair in the spotlight, turning competition into a true celebration of the specialty-coffee community.

Technique, creativity and a passion for coffee: the Greek community comes together in Athens.

Hosted by KUDU Coffee Roasters and sponsored by Hellenic Impex, which supplied the Sanremo espresso machines, the championship gives the winner the opportunity to represent Greece at the 2026 World AeroPress Championship in Mexico City, with travel and accommodation included. Whether competing on stage or cheering from the audience, participants and visitors alike will be able to share ideas, taste great coffee and celebrate the passion that brings the community together.

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WORLDWIDE / THE NETHERLANDS

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Where function meets design: Culimaat’s new showroom When the espresso machine becomes an integral part of the interior design

In June 2026, Sanremo Netherlands began a new partnership with Culimaat: a Dutch company - based in ’s-Hertogenbosch - specialising in high-end kitchens. The partnership coincides with the opening of the new Culimaat showroom: 2,000 m² dedicated to an experience bringing together bespoke kitchens, high-end audio, decorative art and professional coffee equipment.

WORLDWIDE / THE NETHERLANDS

Inside the showroom, three YOU machines have been integrated into Culimaat’s bespoke kitchens. They demonstrate how the distinctive design of Sanremo machines can become part of a high-end interior project, rather than serving merely as functional appliances. Upstairs, in the area dedicated to professional hospitality training, visitors can also try the iconic Café Racer Renegade.

The Culimaat–Sanremo partnership is founded on a shared belief: a kitchen truly comes to life when it is also a place to enjoy great coffee. That is why every Culimaat kitchen is completed with a Sanremo espresso machine.

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WORLDWIDE / THE NETHERLANDS

Good Bear Cookies Coffee, matcha and cookies bringing people together

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WORLDWIDE / THE NETHERLANDS

Good Bear Cookies is a destination that Sanremo Netherlands is proud to partner with. Located in Haarlem’s historic centre, it is a distinctive destination where flavour takes centre stage. Coffee is prepared to order on a white Sanremo D8 that takes pride of place on the counter, alongside colourful matcha creations and handmade cookies in unexpected flavour combinations.

A space with a retrofuturistic character, where the Sanremo D8 is an integral part of an original experience.

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Good Bear Cookies combines French patisserie influences, carefully selected ingredients and a strong contemporary identity. The cookies are handmade and baked throughout the day, achieving a pleasing balance between a lightly crisp exterior and a rich, soft centre. The setting, too, has a distinctive character. Warm tones, rounded shapes and a retro-futuristic aesthetic create a playful, sophisticated and instantly recognisable space—one in which the D8’s harmonious lines fit perfectly. Good Bear Cookies is neither a new opening nor a temporary installation. It is an established business that reflects key Sanremo values: craftsmanship, personality, hospitality and a genuine passion for flavour.

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WORLDWIDE / SWITZERLAND

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Coffee & beach volleyball at the foot of the Alps Set against the spectacular backdrop of the Swiss Alps, the tournament combined high-level competition, warm hospitality and a laid-back vibe.

It welcomed athletes, industry professionals and spectators alike. For the occasion, Rex-Royal AG, in partnership with Blasercafé AG, served as the event’s official coffee partner, offering coffee specialities prepared on both its fully automatic machines and traditional espresso machines.

ph: @Elias_Rösli_

From 1 to 5 July 2026, Gstaad hosted the Swatch Beach Pro Gstaad, one of the most anticipated events on the international beach-volleyball calendar.

ph: @Elias_Rösli_

WORLDWIDE / SWITZERLAND

In Gstaad, specialty coffee accompanied world-class beach volleyball, with two key machines from the Sanremo range.

A Sanremo D8 PRO served the VIP area, while a Sanremo Café Racer was used at the coffee booth. Together, the two machines brought the quality and culture of specialty espresso to the event, completing the coffee offer with espresso prepared by experienced professionals.

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The combination of sport, coffee and conviviality reflects the spirit of Gstaad: a place where top-level competition unfolds in a relaxed, sociable atmosphere. In this international setting, Sanremo helped showcase specialtyespresso culture with two machines dedicated to coffee service. The event brought together athletes, industry professionals, enthusiasts and an international audience.

WORLDWIDE / RUSSIA

Moscow Longevity Coffee as a space for learning and inclusion

As part of Moscow Longevity, an active-ageing project, a new initiative has been launched that brings together training, coffee culture and social connection: Barista School, developed in partnership with Moscow Barista School and with the support of BIO Company (Sanremo’s partner for the Russian market). The course gives participants aged over 55 the opportunity to gain new skills, discover the world of specialty coffee and, why not, explore a new professional experience.

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The programme consists of six sessions that combine theory and hands-on practice. Participants learn about different coffee varieties, prepare espresso, cappuccino, matcha lattes and cocoa, and explore latte art and alternative brewing methods. Activities take place using Sanremo D8 machines and Eureka grinders, the same equipment used by Moscow Barista School instructors for professional training.

The programme concludes with a placement at the training centre of one of Russia’s leading coffee shop chains. The highest-performing participants also have the opportunity to gain practical experience behind the counter of a coffee shop, putting into practice what they have learned during the course.

As Vladimir Filippov, Deputy Head of the Moscow Department of Labour and Social Protection, explained, Barista School was created in response to the growing popularity of coffee culture. It gives participants an opportunity to keep up with new trends while developing practical skills. Direct interaction with industry professionals also adds significant value to the training programme.

WORLDWIDE / PERU

Claudie and Juan Pablo Coffee Time co-founders (below)

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Coffee Time Coffee, Style, & Community Simple space where a passion for coffee goes hand in hand with a genuine connection with every customer.

Opened in 2013, Coffee Time has become one of the landmarks of the specialty coffee scene in Miraflores, Lima. Founded by Claudie and Juan Pablo (a French-Peruvian couple united by a passion for coffee and hospitality), this small open-air venue has a simple format: no tables, just a space where people meet, chat and share great coffee.

This approach has created a community of loyal customers. Claudie and Juan Pablo know their guests’ tastes and habits, giving every person the same care they devote to making coffee. This genuine welcome has become Coffee Time’s hallmark over the years. The offering reflects the same care: six constantly rotating coffees, spanning different varieties, processing methods and roast profiles, inviting regulars and new enthusiasts alike to discover a different facet of specialty coffee with every visit. A Sanremo F18 was selected to support this exploration, providing the thermal stability and control needed to bring out the character of each origin and ensure consistent cup quality. Coffee Time continues to be a landmark for the Miraflores specialty coffee community, showing how passion, attention to detail and genuine relationships can transform a simple coffee break into a memorable experience.

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WORLDWIDE / AUSTRALIA

Open Bench A community that grows, one city at a time What began in Sydney as a technical meet-up has evolved into a programme of training and exchange for Sanremo professionals across Australia.

Promoted by Sanremo Australia, Open Bench has a simple aim: to provide opportunities for training and knowledge sharing for the technicians who install, maintain and service Sanremo machines every day. It all began in Sydney during a visit by Emanuele Fratini from Sanremo’s technical team, with the idea of organising a short technical session. The response exceeded all expectations. Thirty technicians took part, turning a one-hour session into more than three hours of practical demonstrations, questions and discussion. That experience inspired the idea of taking Open Bench to other Australian cities. After Sydney, and with Brisbane already scheduled, the initiative travelled to Melbourne and Adelaide, each time bringing the local community together for practical training and knowledge sharing.

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WORLDWIDE / AUSTRALIA

The D8’s growing presence is creating new opportunities to explore its technology and operation in greater depth.

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During the sessions, the D8 generated strong interest among Australian technicians. As the machine appears in more and more coffee shops, the desire to understand its technology and operation more closely continues to grow. Open Bench perfectly embodies the Sanremo spirit: sharing expertise, encouraging dialogue and strengthening the network of professionals who support the Sanremo world every day.

WORLDWIDE / AUSTRALIA

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WORLDWIDE / AUSTRALIA

A new event for Australia’s coffee community

From 25 to 27 May, ICC Sydney hosted the first Café & Coffee Show: a new event for coffee professionals and enthusiasts held as part of Food & Hospitality Week. Sanremo Australia sponsored the Roasters Village, an area dedicated

to roasters, where every exhibitor had a Sanremo machine available throughout the event. More than twenty machines from the Sanremo range – from the YOU and ZOE to the D8, F18 and Café Racer – were in operation, giving visitors the opportunity to see the different models at work in a real-world setting.

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At the Roasters Village, more than twenty Sanremo machines were available to roasters and specialty coffee professionals.

More than an exhibition area, the Roasters Village became a place for roasters, baristas and industry professionals to meet and exchange ideas. It helped make the inaugural Sydney Café & Coffee Show a success, while strengthening dialogue within Australia’s coffee community.

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WORLDWIDE / NEW ZEALAND

MacKenzie Coffee Co. From Queenstown to major events

Tucked away in Queenstown’s iconic Cow Lane in New Zealand, MacKenzie Coffee Co. has earned a reputation as one of the best places to enjoy great coffee. Away from the bustle of the lakefront, this small coffee shop has become a favourite with locals and visitors alike. Its appeal lies in the quality of its coffee, warm hospitality and authentic atmosphere.

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Since opening in 2018, founder Mike Collins has expanded the business far beyond the original coffee shop. Today, MacKenzie Coffee Co. also includes a permanent kiosk on Glenda Drive and two coffee carts that travel to festivals, sporting events, corporate functions and events across the South Island.

Growing while maintaining the same focus on coffee, wherever you are.

WORLDWIDE / NEW ZEALAND

Despite this growth, one thing has remained unchanged: every location is equipped with a Sanremo Café Racer. This choice has made it possible to maintain the same standards in every setting, from the Cow Lane coffee shop to major events. It gives the team a familiar working environment and customers a consistently high-quality coffee experience. This continuity has supported the growth of MacKenzie Coffee Co. over the years. Thanks to the reliability and performance of the Café Racer, the team has been able to expand while maintaining consistent service quality, regardless of location or volume of work.

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Today, MacKenzie Coffee Co. continues to show how passion, attention to detail and reliable equipment can support the growth of a business without compromising its identity.

From the small Cow Lane café to major events across South Island, every cup reflects the same pursuit of quality that has guided the company from day one.

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The Hideout Beyond a delicious cup of coffee The story of a project born during the pandemic that has grown into one of Brisbane’s most dynamic specialty-coffee businesses.

Eddie Cho Founder and Director of The Hideout Group Paloma Steiger Sales Manager, Sanremo Australia

How it all began In 2020, while the world came to a standstill during the pandemic, The Hideout Specialty Coffee was taking its first steps in Brisbane. Today, it comprises three coffee shops, a training programme, catering services, events and a team of more than forty people. Behind that growth is a story of resilience, passion and faith in the value of coffee.

In early 2020, I opened The Hideout Specialty Coffee on Adelaide Street while I had a six-month-old baby at home. Six weeks later, Brisbane went into lockdown. On the worst days, takings were only 200 or 300 dollars. There were many moments when I considered giving up, but with a family depending on me, that was never really an option. Instead, I chose to use that time to deepen my knowledge of coffee and to plan everything I wanted to build once the crisis had passed.

That experience taught me two lessons that I still carry with me today: how to navigate a crisis without losing clarity, and the importance of always planning the next step. The coffee shop that nearly did not survive has grown into three locations: Adelaide Street, Edward Street, which opened in 2024, and Fortitude Valley, which opened this year. Along the way came training courses, catering, a mobile coffee cart and events. Today, more than forty people are part of The Hideout family. For me, The Hideout has never been just a group of coffee shops. That six-month-old baby is at school now. In many ways, we have grown up together.

BEYOND THE MAP

Technology in the service of coffee Our relationship with Sanremo began on day one. When I was choosing an espresso machine, I asked myself which elements were essential to achieve a truly exceptional cup. The answer was simple: the producer, roaster, machine and barista must work in perfect harmony. If even one of these elements falls short, the final result suffers too.

That is why the Café Racer found a place behind our counter. It is a machine that gives baristas the freedom to work properly with coffee, rather than simply press a button. The preheating system and dedicated boilers for each group ensure stable water temperatures, allowing us to deliver the same level of quality during quieter periods and at peak times.

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Having one machine capable of handling such a large volume of coffee really makes a difference, especially when you are running three venues and a constantly growing team.

We later added X-ONE as our second grinder. Its manual dosing allows us to work accurately and minimise waste when preparing two of our three blends, single origins and decaf. Our main blend, on the other hand, is handled by a high-output grinder for the busiest periods.

BEYOND THE MAP

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Training & community Our training programme also grew from within. We invested heavily in training our baristas, because quality and consistency of service do not happen by chance, especially when the team is growing quickly. Over time, our approach became increasingly structured, eventually developing into a programme that we decided to open to the public as well.

Today, we offer one on one and group courses, including courses in Korean—a tribute to my roots and to Brisbane’s multicultural character. Courses in Vietnamese, Japanese and Spanish will follow soon. We also work with training institutions to create new opportunities for people to enter the coffee industry.

Our team is ready to share their knowledge with anyone. People discovering specialty coffee for the first time can ask any question without feeling intimidated, while professionals can engage with our team on even the most technical aspects of coffee.

BEYOND THE MAP

When you can explain what you do, people trust the coffee you serve.

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This philosophy also informs the events we organise: public cuppings, our slow-brew bar in Queen Street Mall, and special occasions such as the opening of our Fortitude Valley venue. For the launch, we were joined behind the bar by 2025 World Barista Champion Jack Simpson and 2026 Australian Cup Tasters Champion Karl Lee, both from our roasting partner Axil Coffee Roasters.

Ultimately, though, it all comes down to one very simple idea. We can talk for hours about extraction, processing methods and percentages, but our goal always remains the same: to make a delicious cup of coffee that brightens someone’s day. That is what our work is really about. And to achieve it, you need to be able to rely completely on the equipment you use.

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BEYOND THE MAP

Mark Joseph Lingat visits Sanremo Coffee Machines

In 2023, Manila hosted the fourth edition of the Sanremo Latte Art Throwdown. Mark Joseph Lingat won the competition, which attracted more than 140 baristas. In March this year, we met the Filipino champion at the Sanremo Coffee Machines headquarters and asked him to tell us about his experience.

Welcome, Mark! What brings you here? It was a wonderful surprise. When I won the Sanremo Latte Art Throwdown, I received a Sanremo CUBE espresso machine as a prize, along with an unexpected invitation from Carlo de Sordi to visit the Sanremo factory. As well as learning more about the technologies inside the machines, I was able to take part in the Full Day with Stefano Cevenini: the youngest Italian to win the World Espresso Champion title and achieve the gold milk jug in the Latte Art Grading System. An extraordinary opportunity. How did you start working in the specialty coffee industry? I have always loved coffee, and in 2015 I decided to open a coffee shop. My first machine was a Sanremo. It was a small machine, perfect for the small coffee shop I had opened in Pampanga, in the Philippines. It worked well for about five years, until Covid arrived and I had to close. At that point, I decided to focus on competitions, and in 2023 I won the Sanremo Latte Art Throwdown in Manila. Now I want to compete in the National Latte Art Championship and I hope to represent the Philippines internationally.

SANREMO HIGHLIGHTS #20

BEYOND THE MAP

What is your favourite specialty coffee recipe? I like specialty coffee, but to be honest, I prefer a classic espresso. I have an Italian heart. For me, espresso is a kind of chemical recipe that people like and love in their own subjective way. There is no rule saying that one specialty coffee is necessarily better than another. Have you worked with different Sanremo machines? I have used the Sanremo Capri, ZOE and Cube, and now I have a Sanremo YOU, which I love. During competitions I have tried the D8, and now I would like to try the D8 PRO.

Is there a Sanremo machine you prefer? The YOU has a special place in my heart, but my favourite machine is the Café Racer. I think the YOU is a small work of art: it lets you work with pressure profiles and experiment with different ideas. I have even replicated a lever profile: a long pre-infusion, a pressure peak and then a drop to around 4 bar. This profile produces a very sweet espresso, avoiding excessive harshness and bitterness. Of course, it depends on the coffee, but you can achieve some very interesting results with the YOU.

What I am looking for is the coffee experience and the chance to meet different baristas.

SANREMO HIGHLIGHTS #20

As a customer, how do you choose where to go for a good coffee? I do not necessarily choose one particular place. For me, it is important to try different coffees when I travel, especially in the Philippines. Of course, I have some favourite coffee shops that I return to regularly, but I like exploring and always trying new places. Different baristas prepare coffee in different ways: even when starting with the same origin, the result in the cup often changes. What I am looking for is the coffee experience and the chance to meet different baristas.

Connected by Coffee, Inspired by People.

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CONTENTS

#20 –––––06 The Interview Marco Sartori CFO Sanremo –––––20 Worldwide WOC Sanremo e Slow Food Coffee Coalition: a shared vision of coffee –––––14 Worldwide LCF Innovation, community & connections –––––50 Worldwide A community Open Bench that grows ––––– 66 Beyond the Map The Hideout. Beyond a delicious cup of coffee + 76 Beyond the Map Mark Joseph Lingat The champion visits Sanremo Coffee Machines Enjoy reading!