Valentina M.
Google
Beautiful space, great beans, and clearly a lot of care behind the coffee — which is exactly why this was frustrating.
When I asked for a cappuccino, I was told they don’t make one and that a flat white or latte is “basically the same.” It isn’t. A cappuccino has a precise balance of espresso, milk, and foam — and dismissing it shows little respect for one of Europe’s foundational coffee traditions.
In many specialty coffee circles — especially in France — cappuccino is seen as old-fashioned, too tied to Italian bar culture, or simply “not cool” anymore. It’s also so often made badly that, rather than relearning how to do it properly, many places seem to erase it altogether.
A proper cappuccino takes real skill: texture, temperature, balance. There’s nowhere to hide — no amount of latte art can make up for that.
The coffee itself is excellent, and if you like flat whites, you’ll be happy. But for a place that claims to celebrate coffee culture, the absence of a proper cappuccino is disappointing.
