The term "microscopy" in literature has been used to focus on detailed examinations of everyday commodities, particularly in the context of food and beverages. In William H. Ukers’s work, microscopy is applied to dissect the minutiae of coffee, as seen in the direct reference "THE MICROSCOPY OF THE COFFEE" [1] and its standalone use in "The microscopy of coffee" [2]. The application extends to include comparative studies, such as the dual analysis in "The microscopy of tea and coffee" [3], highlighting the technique’s versatility. Furthermore, Ukers emphasizes a nuanced hierarchy in botanical studies by suggesting that the microscopic analysis of the bean carries more significance than that of the entire plant [4]. Additionally, the term’s broader utility is evidenced by its inclusion in studies beyond coffee, such as in the reference to "Microscopy of vegetable foods" [5].