Botànic Coffee & Caphe hit the nail on the head with its café formula. Cozy and quaint, with a rash of photogenic drinks and owners who radiate genuine hospitality, it's no wonder that it's currently capturing the hearts of Toronto diners.

If you sit near the entrance to Botànic Coffee & Caphe, which opened in early April, expect to cameo in plenty of pictures and videos. A magnet for influencers and those who like to document their whereabouts, the record-lined wall is a photogenic vista that greets guests at the new Queen West spot.

Open and airy, packed with a profusion of plants and curios, even an indoor fountain, the café is a calming oasis compared to the commotion that surrounds it.

"We are all from nature; nature is something that connects us all," says Jason Nguyen, who co-owns the café with Calvin Hoang. "New developments have so much concrete. We wanted to bring a little green to Queen Street. To make people feel comfortable and calm."

Still, he adds, the area is one of his favourites in the city. "Queen Street West is the perfect fit for the vibe that we're doing here. One thing I always say, is that I love Queen Street West. I love the vibe here. It's a mix of vintage and new. The people here are so lovely, so welcoming."

Originally from Ho Chi Minh City, Vietnam, Nguyen now calls Canada home. Botànic Coffee & Caphe, he says, honours both his past and his present. "Caphe is because my background is Vietnamese. It's kind of like, if you know, you know. It reminds me of my roots. But, I live in Canada now, so I want to celebrate that, too."

A place that encourages people to pause, the café was created to provide much more than a simple cup of caffeine. "I call it, not a coffee shop, [but] a connection station," says Nguyen. "Connection to everything; to other people, to you and yourself, the old and the new. Connection with everything you want to connect with."

Though the menu includes Americanos and Flat Whites made with De Mello coffee, its signature drinks invite visitors to venture beyond their usual order.

First, choose between matcha- or coffee-based. Made with premium Japanese matcha, the former are carefully made to order and hand-whisked, a fact that may add a few minutes to your wait time, but does assure that your drink will have a silky, frothy head.

In flavours aligned with the seasons, the current selection includes a Lychee Rose Matcha Latte ($8.50) and a Strawberry Matcha ($8.50). Rich and faintly floral, each is an elegant stimulant. Served in tall glasses, they're also irresistible to content creators.

"Why not?" laughs Nguyen, when asked about the unorthodox glassware. "They make it look fancy, like a cocktail but not a cocktail. This way, it feels special, makes it more enjoyable."

Made with imported Vietnamese coconut water, Coco Matcha Cloud ($8) is even lighter and fresher, with a thick cap of irresistible foam.

Premium Trung Nguyên Legend Coffee, from Vietnam, gives Salted Cream Caphe ($7.50) and Lavender Cloud Latte ($8.50) their significant oomph.

Creamy and sweet, each has a thick cap of foam that's best tackled with a spoon. Craving coffee that doubles as dessert? These are your best bet.

Though the team plans to add sandwiches to the menu soon, current offerings lean sweet. Indulgent partners to lazy mornings, viennoiseries include Blueberry ($5.95) and Apricot Danishes ($5.95).

House desserts, meanwhile, include Banana Pudding ($7) and Caramel Flan ($7.50), both of which feel better suited to waning afternoons or early evenings.  

Transformed in a whirlwind three months, Botànic is enjoying a wave of recognition buoyed by its distinct personality. "We don't feel tired," says Nguyen. "When something is calling you, you get the energy to do it."

Botànic Coffee & Caphe is located at 662 Queen Street West.