The Best Cappuccino in Toronto
The best cappuccino in Toronto can be found at cafes where baristas are well trained and always on their game. Delicious and deceptively simple, the cappuccino is considered by some to be the most difficult coffee preparation to master. Traditionally 5-6 fluid ounces, broken into thirds of espresso, hot milk and steamed microfoam, the trouble is getting that harmonious blend of coffee and creaminess. Too little milk and you can quickly careen into macchiato territory, too much and you have on your hands a full-blown latte.
Fear not. As the city becomes increasing serious about their coffee, we see and taste cappuccino making on the rise. The humble beverage, named for the colour of Capuchin friars' hooded frocks and first popularized by Venetian coffee houses as the "Kapuziner," is having a moment here in this coffee-crazed town.
Here's where to find the best cappuccino in Toronto.
Sam James applies his expertise to every aspect of coffee making. Using his Cut Coffee beans to form the nutty espresso base and keeping the ratios tight, his cappuccino is divine. Even his various shop spaces harken back to the Euro style of coffee consumption. One, two deep sips in quick succession and off you go.
Fahrenheit Coffee may lack seating or mini-chain status but it worships the coffee bean in all its incarnations and thus produces some of the best coffee drinks in the city. The cappuccino is one of owner Sameer Mohamed's specialities, using Pilot beans for espresso and delicately layering the hot milk and foam to wonderful results.
Parkdale's Capital Espresso has the neighbourhood on lock with its amazing coffee concoctions. Their cappuccino is especially good, the microfoam enveloping the bittersweet espresso (made with local Social Coffee Co. beans), creating that signature ring of tawny brown against the remaining white centre.
Starting out in the Junction and now heading eastward, Crema Coffee has upped the ante once again, in using Propeller roasted beans to make their coffees. This results in a rich, dark espresso full of brightness and bite, and with the addition of creamy warm milk and topping foam, quite a lovely cappuccino.
Manic Coffee on College Street uses exclusively Intelligentsia beans to make their cappuccinos. As an early proponent of direct trade and fine bean roasting, Intelligentsia beans continue to signify serious coffee culture, and Manic Coffee makes the most of their flavour profile in the production of their balanced and delicious drinks.
Tried and true Mercury Espresso has been in the business of serving great cappuccinos before much of the other competition was even a glimmer in their mother's eye. Their version set the tone for cappuccino making in the early days, and still holds its own as one of the best around.
De Mello Palheta has been making waves (and playing favs) amongst coffee drinkers in the city with the flavour profiles of their house-roasted beans and barista skills of the Melbourne-trained owners. The cappuccino is delightful. It's rich, creamy and properly balanced, with a subtle crown of foam.
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