Traditionally layered with equal parts espresso, steamed milk, and foam, our cappuccino has slightly less milk, making it more integrated into the espresso than the traditional cappuccino– approaching a flat white. 

Adding milk to coffee became popular in the 18th century, when a prototypical cappuccino began to show up on Viennese cafe menus.  The name was later derived from the distinctive red-brown color of robes worn by Italy’s Capuchin friars.