Golden Standard
Partnership
EN

Six parts
of one system.

Coffee, milk, machine, water, hygiene and training — six parts that Golden Standard supplies and calibrates together. Each preserves one aspect of the cup; together they preserve texture, temperature, taste, and consistency throughout the entire service.

CoffeeMilkMachineWaterHygieneAcademy

A cup begins with the bean and milk formula, continues with the temperature and precision of the machine, and lasts thanks to filtered water, a clean system, and a team that knows what they are protecting.

One supplier for the entire cup.

Six parts of the system.

Each part solves one variable. Value is only created in their connection — that is why they go together, technically and contractually.

Coffee beans

Golden Standard Coffee — two whole bean blends, Signature Roast and Barista Crema, with on-site grinder calibration and a recipe for every drink on the menu.

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Barista formula

In-house dairy and plant-based formulas — Barista Premium Milk 3.8 and Oat Barista — developed for stable microfoam and balance with espresso.

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Microfoam and automation

FoaMaster prepares hot and cold microfoam, MilkPal precisely doses fresh milk, and Lattiz provides a closed bag-in-box system for fast and hygienic service.

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Dosing and workflow

CAYE, MilkPal, FoaMaster or Lattiz are chosen according to the menu, service volume, space and the way the team works — not according to one pre-set configuration.

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Water and hygiene

Golden Standard filtration preserves extraction and the machine; separate tablets for coffee and milk paths support absolute hygiene.

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Academy and support

Training (theory at our premises, practice on-site), recipes, and continuous support provide the team with a clear quality benchmark for every shift.

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Golden Standard · System

Next: Microfoam

Coffee, milk, machine, water, hygiene and training come from one supplier and are calibrated to each other.

06/ 06 system components

Fine, glossy microfoam in latte art

Hot and cold microfoam directly from the machine.

Fine, glossy and stable texture prepared according to pre-defined parameters. The barista chooses the recipe, and the system maintains the temperature and character of the microfoam — cup after cup. For hot microfoam, this parameter is the 55 to 65 °C window: within it, milk retains its highest natural sweetness, and proteins build an elastic texture; above 70 °C, the sweetness is lost, the structure collapses and the milk takes on a boiled taste.

Hot

Fine and glossy microfoam for cappuccino, flat white, latte and signature hot espresso bar recipes — in the 55 to 65 °C window, ready to drink immediately.

Cold

Truly cold microfoam for iced coffee and signature drinks, from the same system — without additional equipment.

FoaMaster, MilkPal and Lattiz

Four machines,
one workflow.

MilkPal doses, FoaMaster froths hot and cold, Lattiz manages a closed bag-in-box system, and CAYE brews espresso at a barista level. Configuration is chosen based on the menu, volume, and space of the establishment.

All machines equally — swipe or use the arrows.

How the system enters a venue.

  1. 01
    We understand your menu

    Drinks, service volume, space, and how the team currently prepares and stores milk.

  2. 02
    We design the setup

    Formulas, machine, filtration and hygiene according to the actual needs of your bar.

  3. 03
    We install and calibrate

    Temperatures, textures, doses and recipes — every choice on the menu has a precisely defined result.

  4. 04
    We train and monitor

    The team adopts the procedures, and Golden Standard remains with the venue through the consumables system and support.

What the system brings to the guest, the team, and the owner.

The guest receives an experience they trust, the team gains security in every service, and the owner gets a standard they can manage and expand.

For the guest

The same signature in every cup

Hot and cold milk drinks maintain their texture, temperature and balance regardless of the shift.

For the team

Faster service, clearer standard

Predefined parameters reduce variations and give the barista more space for espresso, presentation and the guest.

For the owner

Quality that can be scaled

Machine, formulas, recipes, and training remain connected through one system, one support, and one performance metric — even at a different location.

Machine on loan, consumables from the system.

The venue receives

  • Professional machine for use
  • Installation and calibration
  • Academy training for the team (€200)
  • Certified mark

The venue uses

  • Golden Standard coffee beans
  • Golden Standard milk
  • Golden Standard water filtration
  • Golden Standard hygiene
  • Agreed recipes and procedures

The machine remains the property of Golden Standard, and the Golden Standard formula is integrated into its operation. The entire cooperation model →

See the products that make up the system.

Two coffee blends, three milks, four machines, filtration and hygiene — exactly what enters your premises.

Next: Products
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