Cappuccino

The cappuccino takes its name from the Capuchin friars of Vienna, whose brown habits matched the colour of coffee mixed with cream. The drink evolved in Italian cafes during the early 20th century as espresso machines became widespread, eventually settling into its classic form: equal thirds of espresso, steamed milk, and thick milk foam.

In traditional Italian coffee culture, a cappuccino is strictly a morning drink — Italians consider drinking one after 11 am a social faux pas, as the milk is thought too heavy for digestion after meals. Across the rest of the world, however, the cappuccino is enjoyed at any hour.

At Cappadocia, our cappuccino is made with a double shot of espresso, topped with steamed milk and a generous dome of velvety foam, dusted with a fine sprinkle of chocolate — the perfect balance of bold coffee, creamy milk, and airy texture.