Latte

"Caffè latte" simply means "coffee milk" in Italian, and the drink has been part of Italian breakfast culture since the 19th century — typically a bowl of strong coffee topped with hot milk, consumed at home rather than in a cafe. The coffeehouse latte as we know it today — with its signature latte art — evolved in Seattle during the 1980s specialty coffee movement.

A well-made latte uses a double shot of espresso as its base, topped with around 200–300 ml of steamed milk and a thin, silky layer of microfoam. The higher milk ratio makes it the mildest and most approachable of the espresso-based drinks, while still delivering a noticeable coffee flavour.

At Cappadocia, our lattes are poured with care, the milk stretched to a glossy microfoam that allows our baristas to pour simple latte art — a rosette or heart — that signals both skill and hospitality in every cup.