New York City: Where to Have Cappuccino Like an Italian

Every time I enter a coffee shop and I walk to the counter I honestly get overwhelmed by all the different kinds of coffee-based beverages you can order: macchiato, latte, cortado, mocha, cold brew, iced coffee, lungo, etc. To make it even more complicated, you can usually customize with countless alternatives: dry, extra dry, no ice, lots of ice, almond milk, coconut milk, oat milk, half&half, grande, tall, small. Usually, by the time I decide what I want, people behind me have lined up around the block. When I’m in a hurry and I want to drink something that takes longer than drinking an espresso (by the way, single or double? LOL) but at the same time is light and hot, I just order a cappuccino.

The terms cappuccino comes from an Italian word that refers not to coffee, but to friars. The Capuchin friars are a reformist offshoot, founded in 16^th-century Italy, of the larger Franciscan orders of monks. They wear a simple brown robe that includes a long, pointed hood that hangs down the back. The Italian word for this distinctive hood, cappuccio, gave rise to the Italian name for the order. Cappuccino was invented in Italy and it was first made in the early 1900s, shortly after the popularization of the espresso machine in 1901. From there it became popular all around Europe and the US.

To recognize and make a real cappuccino the magic formula is 1/3 espresso, 1/3 steamed milk, and 1/3 microfoam. The foam has to be light but at the same time very dense in order to keep the milk and the espresso warm. A good cappuccino should have a recognizable espresso taste, low acidity, rich structure, and rich sweet foam. If the note of the espresso is burnt, it means that the milk was steamed at too high a temperature and for too long, or the espresso shot took too long.

These are my go-to places when I want to experience a real cappuccino:

Sant’Ambroeus: an institution in Milan since 1936, Sant’Ambroeus opened its first US location on Madison Avenue in 1982. Now with five locations (they will soon open the sixth one), the restaurant is one of the most famous Italian spots, in which celebrities and locals go when they want to experience a genuine and excellent service as well as amazing food: from homemade gelato to Panettone, from crusty panini to incredible pasta. Sant’Ambroeus has remained true to Milanese origins—and to the flavors, atmosphere, and standout service of that first location. Their cappuccino is perfectly made and crafted with an exacting devotion to tradition and pairs ideally with homemade cakes.

Caffe Reggio: This famous coffee shop located in Greenwich Village, opened its doors for the time in 1927, and owner Domenico Parisi is proud to be have brought the cappuccino to the United States for the first time. Parisi was a barber and used to offer coffee to customers who were waiting for a shave. Customers today can enjoy their drinks and food while sitting on a 600-year-old bench and facing a painting made by a student of artist Michelangelo Caravaggio that Cavallacci, who inherited Caffe Reggio from his father, had restored by the Metropolitan Museum of Art.

Porto Rico Importing: Owned and operated by the Longo family for three generations, Porto Rico Importing Co. has a tradition of serving the finest coffees in the world since 1907. Before getting to the small counter at the end of the store in which you can order a perfect cappuccino, you have to walk among 130 varieties of coffee from 28 countries.

Culture Espresso: you probably know Culture for their Award-Winning Chocolate Chips that are freshly baked every day, but this independent locally owned coffee shop also stands out for making great espresso (if you like it strong) and cappuccino in which you can dip their chocolate chip cookies (because I know you will do).

Café Leon Dore: What’s better than shopping while sipping your cappuccino? Fashion brand Aimé Leon Dore has its own café inside the store. Yannis Mastoros, Food&Beverage Director of the Café is a real artist and master when it comes to making the perfect milk foam.