Golden StandardGolden Standard is a regional B2B system for the hospitality industry: coffee beans, our own barista milk, equipment for hot and cold microfoam, water filtration, hygiene and team training — in a single partnership model, with no initial investment in equipment.
Coffee beans
In-house barista milk
Hot and cold microfoam
Machine without investment
Barista Academy
Certified mark
We supply coffee beans and our own barista milk formulas, integrate CAYE, FoaMaster, MilkPal and Lattiz technology, provide Golden Standard filtration and hygiene, train teams and build the Certified standard. One system, one standard, one contact.
About the companyOfficial Golden Standard representation for Croatia, Slovenia, BiH and Montenegro. Lattiz is supplied through Viro Plus d.o.o., the official distributor for Croatia and Slovenia.
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We do not assemble just anything. We connect manufacturers already used globally — and modernise them into a single setup for your establishment.
Marco Beverage SystemsIreland · since 1980.
Over 40 years in the specialty coffee world, today part of the global Middleby group. Equipment in cafés, hotels, and restaurants worldwide.
Lattiz · FrieslandCampinaNetherlands
One of the world's largest dairies — producing in more than 100 countries. Lattiz milk foam is served daily by thousands of professionals across Europe.
CAYE Smart XNew generation · 2022.
A super-automatic designed to match and surpass a barista: measures every dose and maintains SCA Level 1 milk foam. Launched in the UK in 2025.
Mr.Cafe FoaMasterChina
Automatic frothing: hot and truly cold microfoam from a single machine, hybrid heating and a self-cleaning milk path. Alongside it, milk coolers and cup warmers.
CAYE Technology · China258 / h espresso (Master)
The first super-automatic machine at a barista quality level
See the machine →
Mr.Cafe · China2 in 1 hot and cold
Preset texture and temperature by recipe
See the machine →
FrieslandCampina · through Viro Plus6/min cappuccinos
Closed bag-in-box — milk does not touch the machine or the person
See the machine →Modernisation: gravimetric precision, closed-loop, and remote analytics. See the equipment →
01/ 05
Two whole bean blends, calibrated to Golden Standard milk and filtered water. The beans come with on-site grinder calibration and a recipe for every drink on the menu.
Barista Premium 3.8%
Low Fat 1.0%
Oat Barista02/ 05
In-house production and packaging. Three barista formulas in 1 l Tetra Pak, calibrated for FoaMaster — for stable microfoam and balance with espresso in hot and cold drinks.
CAYE Smart X
FoaMaster
MilkPal
Lattiz Advance03/ 05
CAYE handles the espresso, FoaMaster the hot and cold microfoam, MilkPal the precise dosing, and Lattiz the closed bag-in-box system for fast and hygienic service. We choose the configuration according to the menu, volume and space of the venue.
04/ 05
Golden Standard filtration preserves extraction and protects the machine from limescale. Two dedicated tablets — for coffee and milk paths — maintain absolute hygiene in the daily routine.
05/ 05
Basic barista course for staff behind the bar (200 €) — coffee preparation, working with milk, and quality standards: theory at our premises, practice at the venue's workstation. The diploma is issued in the worker's name. After training and calibration, the venue receives the Certified mark for the entrance, machine, and menu.
Golden Standard · Home
Next: Microfoam
Fine, glossy and stable microfoam, without large bubbles. Hot for cappuccino and flat white, truly cold for iced and signature drinks — from the same machine, with the same texture from the first to the last cup of the shift.
The hot side has a narrow window. Between 55 °C and 65 °C, milk is at its peak natural sweetness, and its proteins coat air bubbles to build an elastic, silky texture; above 70 °C, this structure collapses, a boiled milk taste appears, and coffee aromas are lost. That is why temperature is in our recipe, not left to estimation.
Six steps. The first three are consultation and assessment; installation follows only after the configuration is agreed upon. The entire process →
Basic information about the venue, city, menu, and current machine.
Concept, menu structure, service volume and the establishment's ambition.
Which combination of machine, formula, filtration and hygiene suits the space.
Machine, consumable system, roles, deadlines, and recipes.
Setup, calibration, and team training at your own station.
Mark on the entrance, machine, and menu; ongoing support.
The entire HoReCa sector for which milk-based coffee is part of the offering and reputation — but also large institutions where simplicity and self-service are key: banks, hospitals, public institutions and petrol stations. The same result in every shift and at every location.
The project is led by people with decades of experience in hospitality, import, and professional equipment service — venue owners, distributors, baristas, and technicians. The standard your venue receives is built from their work, not from a catalogue.
Founder and Director, Food & Beverage Strategy · Zadar
Four decades of representing, distributing and servicing professional coffee equipment.
Project Manager
Sixteen years in hospitality; established a franchise concept that currently operates in 23 locations across three countries.
Owner and responsible person, ATA 1 d.o.o. · Banja Luka
Leads the Bosnian-Herzegovinian project partner and the cafeteria where the standard is verified every day.
Founder and Director, Fabrika Coffee Montenegro
Thirteen years in hospitality, from working in the kitchen and dining room to managing a chain of coffee shops.
Full company profile: 8 consortium members, including biographies and professional experience for each.
Golden Standard · Home
Next: Cooperation model
The machine is our investment. Value is built through regular supply of coffee, the agreed milk system, filters, and hygiene — aligned in one configuration.
The machine remains the property of Golden Standard. Scope and terms are determined after an assessment of the establishment. The entire model and application →
What happens in the system and how individual parts work. All news →
Between 55 °C and 65 °C, milk reaches its peak natural sweetness, while proteins create an elastic, silky microfoam. Above 70 °C, sweetness is lost, the structure collapses, a boiled milk flavour emerges, and the espresso aromas vanish.
The best barista milk is not the same for every menu. This practical guide helps venue owners compare taste, hot and cold microfoam, service speed, and actual yield.
Hot foam and cold microfoam are not just two temperatures of the same product. They differ in preparation, texture, their role on the menu, and how they impact service speed.
Trade fairs, demo setups, Academy sessions. All events
Presentation counter with machine and tasting.
Machine in your establishment for one day.
Basic barista course for the team, theory at our place + practice on-site.
Comparison of formulas and textures with espresso.
The first public dates are announced with the launch of the partner programme. Until then — a demo setup in your venue.
Request a demo setupOther questions and answers are on the Collaboration page. See the model →
Send basic information about the venue, menu, and current equipment — via the application or to [email protected]. We respond to every application with an assessment and a configuration proposal.
Partner programme application
The project is supported through the EmBRACE Small Project Fund within the Interreg VI-A IPA programme Croatia – Bosnia and Herzegovina – Montenegro 2021–2027 and co-financed by the European Union.
Programme platform