Cappuccino at Crema House is espresso with steamed milk and a thick layer of foam, made to order in our Ottawa caffè. The shot is Blasercafé Marrone, a Swiss-roasted blend of 70% arabica and 30% robusta, and the milk is steamed to a fine, dense foam. We keep the Italian proportion, roughly a third coffee, a third milk and a third foam, in a smaller cup than a latte. That makes it smaller, stronger and foamier than a Caffè Latte. In Italy it is a morning drink, but we serve it all day. Oat milk or almond milk are available in place of dairy. It is the usual partner for a butter croissant from the Bake House on Clyde Avenue.
