Golden Standard
Partnership
EN

Coffee and milk.
Machines, water, hygiene.

Five product groups, calibrated to work together. Everything comes from a single supplier and integrates into one system — ensuring the result in the cup does not depend on who is on shift.

CAYE Smart X — super-automatic espresso machine
Premium coffee · Barista milk · Certified quality01 — 05
Golden Standard Coffee — Signature Roast and Barista Crema, whole bean

Golden Standard Coffee

Two blends · whole bean

Two whole bean blends, developed for milk-based drinks: the body remains present through the milk, with a finish free of bitterness. The beans come with on-site grinder calibration and a recipe for every drink on the menu.

  • Signature Roast — signature blend, full-bodied
  • Barista Crema — a creamy profile for milk-based drinks
  • Grinder is calibrated on-site, using your water
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Golden Standard
Coffee
Two blends.

Two blends for venues where milk-based coffee makes up the majority of the menu — from the signature Signature Roast profile to the creamy Barista Crema. Ground on-site and set to parameters that do not change with the shift.

Packaging
Whole bean. Bag with a degassing valve and a resealable top.
Blends
Signature Roast and Barista Crema — two blends for different menus and service volumes.
Purpose
Espresso and milk drinks, hot and cold — both blends from the same system.
Grinding
On-site. The grinder is calibrated during installation and checked at every subsequent visit.
Recipe
Dose, yield, and extraction time are set according to the venue's menu, not factory recommendations.
Water
Calibrated to Golden Standard filtration. The same water means the same result in the cup.
Delivery
In the same delivery as milk, filters and hygiene — one supplier, one invoice, one contact.
Roast date
Printed on every package, along with the recommended usage period.

Golden Standard · Products

Next: Milk

A barista fills the portafilter with ground coffee using a grinder and scales at the bar
Grinder calibration on-site

A cup has two ingredients.

Espresso is the smaller half, milk the larger. Both now come from the same delivery and are calibrated to one another.

A 150 ml cappuccino consists of about 30 ml of espresso and 120 ml of milk. Golden Standard supplies both, calibrated to each other and to filtered water from the same system.

Golden Standard Milk

In-house production, processing, and packaging under the Golden Standard brand. Three formulas in 1 l Tetra Pak, developed for FoaMaster and stable microfoam in hot and cold recipes. The packaging is recyclable.

Golden Standard Barista Premium Milk 3.8 1 l packGolden Standard Low Fat Milk 1 l packGolden Standard Oat Barista 1 l pack

  1. Whole milk · 1 l

    Barista Premium Milk 3.8

    Full barista formula for fine, glossy microfoam and a rounded mouthfeel. With a stable flow, it supports latte art and preserves the character of the espresso.

    • Fine, glossy microfoam that holds latte art
    • Clean finish — the espresso remains present
    • Hot and cold recipes from the same pack

  2. Lighter formula · 1 l

    Low Fat Milk

    A lighter barista formula that, within the Golden Standard system, produces the best cold microfoam — for iced latte, cold cappuccino and signature cold drinks without a heavy finish. Calibrated to the same machine settings as whole milk.

    • Best cold microfoam in the system
    • Same machine settings as Barista Premium
    • For iced and cold coffee menus

  3. Plant-based formula · 1 l

    Oat Barista

    Plant-based barista formula for stable microfoam, clean flow and balanced taste. Plant-based hot and cold drinks carry the same standard of texture and presentation.

    • Stable microfoam without separation
    • Balanced taste with espresso
    • Same texture as milk formulas

Milk has a window
of ten degrees.

Between 55 °C and 65 °C, milk is at its peak natural sweetness, and proteins build elastic microfoam. Above 70 °C, the same formula, the same machine and the same espresso produce coarse foam, a boiled milk taste and bitterness instead of coffee aromas.

Below 55 °C
Incomplete. Sweetness does not develop, so the milk feels cold and flat, and the texture remains thin in the body — the drink is lukewarm before it reaches the table.
55–65 °C
Working window. Lactose is felt most clearly on the palate, so the milk is at its peak natural sweetness; casein and whey proteins denature ideally, coating air bubbles and providing elastic, silky microfoam with a glossy surface. At 60 °C, the drink is ready to drink immediately — without the burn that temporarily dulls taste buds.
68–70 °C
The flavour threshold. Sulphur-containing proteins, especially beta-lactoglobulin, begin to break down and release sulphur compounds — the smell and taste of boiled milk that masks the espresso.
Over 70 °C
Collapse. Sweetness is lost, and the protein structure falls apart: coarse foam with large bubbles that quickly dissipates, while delicate acids and the fruity and floral notes of the coffee are neutralised into bitterness.
FoaMaster and MilkPal maintain the set temperature according to the recipe, so the window does not depend on feeling the pitcher with your hand or on which shift is at the bar. Why the window is exactly 55–65 °C

Golden Standard · Products

Next: Machines

Microfoamin the cup

Macro detail of fine, glossy microfoam with a latte art rosette
Texture
Golden Standard cup of cappuccino on a saucer
Presentation

Machines calibrated
to Golden Standard formulas.

We are the official distributor of CAYE Technology, Mr.Cafe and Marco Beverage Systems equipment for Croatia, Slovenia, BiH and Montenegro, and we introduce Lattiz through Viro Plus d.o.o., the official distributor for Croatia and Slovenia. We select the setup based on your menu, volume, space and market.

Thick milk foam flows from the FoaMaster outlet into a white cup

All machines equally — swipe or use the arrows.

Why this specific equipment.

The same manufacturers the world already uses — chosen for maintaining standards, and modernised into a single system that works for your venue.

  1. 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.

  2. 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.

  3. 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.

Modernisation: gravimetric precision, closed-loop, SCA Level 1 foam, and remote analytics. How to join the system →

Water and hygiene.

Two consumables that determine the lifespan of the machine and the consistency of the flavour throughout the entire shift — both under the Golden Standard label.

Golden Standard Water Filter — box and cartridge
04 · Water

Golden Standard Water Filter

Golden Standard filter for professional machines. Water quality directly affects coffee flavour and machine lifespan — filtration is selected based on incoming water, consumption and equipment requirements.

  • Controlled water quality
  • Cleaner coffee profile
  • Longer equipment lifespan
Golden Standard machine cleaning tablets — for coffee and milk paths
05 · Hygiene

Golden Standard Cleaning Tablets

Two dedicated tablets for daily machine cleaning — one for the coffee path, one for the milk path. Coffee and milk residues have different compositions, so they should not be mixed. Absolute hygiene means a clean taste for every subsequent cup and a longer lifespan for the equipment.

  • Coffee path tablet — coffee system
  • Milk path tablet — milk system
  • Each has its own program; resources are not mixed

Four technological sources.
One setup.

Golden Standard is the official distributor of CAYE Technology, Mr.Cafe and Marco Beverage Systems equipment for Croatia, Slovenia, Bosnia and Herzegovina and Montenegro; Lattiz is introduced through Viro Plus d.o.o., the official distributor for Croatia and Slovenia. We design the entire solution and remain the single point of contact for the establishment.

China

CAYE Technology

  • Smart X — super-automatic espresso
  • Smart X Master — dual boiler, dual outlet

Official Golden Standard representation · HR, SI, BiH, ME

China

Mr.Cafe

  • FoaMaster — hot and cold microfoam
  • Milk refrigerators
  • Cup warmers

Official Golden Standard representation · HR, SI, BiH, ME

Ireland

Marco Beverage Systems

  • MilkPal — milk dosing and flow
  • Equipment for hot and cold drinks

Official Golden Standard representation · HR, SI, BiH, ME

Netherlands

Lattiz · FrieslandCampina

  • Lattiz Advance — closed milk foam system
  • 4 l bag-in-box — up to 140 cappuccinos, depending on settings

Through Viro Plus d.o.o. · HR, SI

CAYE, FoaMaster and MilkPal are set up according to Golden Standard coffee, barista formulas and filtered water. Lattiz is a separate closed system with its own packaging; we choose it where capacity, hygiene, precise dosing and ease of operation are more important than open work with fresh milk.

Who is behind the equipment

Questions about milk and equipment.

Details on milk temperature can be found in the 55–65 °C window guide.

At what temperature is milk frothed for a cappuccino?
In the 55 °C to 65 °C window. This is where milk is at its peak natural sweetness, and casein and whey proteins denature ideally, coating air bubbles to provide elastic, silky microfoam; at around 60 °C, the drink is ready to be consumed immediately.
Why milk must not exceed 70 °C?
Above 68–70 °C, sulfur-containing proteins, especially beta-lactoglobulin, begin to break down and produce the taste and smell of boiled milk. Above 70 °C, natural sweetness is lost, the protein structure collapses — the foam becomes coarse and dissipates quickly — and the delicate acids and fruity notes of the coffee are neutralised into bitterness.
Which milk produces the best cold microfoam?
Low Fat Milk. In the Golden Standard system, this formula produces the best cold foam — for iced latte, cold cappuccino and signature cold drinks — using the same machine settings as the full-fat Barista Premium 3.8.
Must the establishment use Golden Standard milk?
Yes. The machines are factory-calibrated to Golden Standard formulas, so the result in the cup is guaranteed within the system. Changing the formula alters the texture and temperature for which the machine is set.
Whose equipment does Golden Standard officially represent?
We are the official distributor of Marco Beverage Systems, CAYE Technology and Mr.Cafe equipment for Croatia, Slovenia, Bosnia and Herzegovina and Montenegro. We supply Lattiz through Viro Plus d.o.o., the official distributor for Croatia and Slovenia.

Team training is part of the system.

Golden Standard Academy is a basic barista course (200 €) that ties the diploma to the individual — theory on our premises, practice at the venue's workstation.

Next: Academy
Interreg IPA Croatia – Bosnia and Herzegovina – Montenegro, co-funded by the European Union, EmBRACE

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