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| Cappuccino and Caesar Wrap |
This
blog began as a suggestion from my professor. I was encouraged to visit a
specialty café and share my experience as an aspiring foodie exploring organic
food, single-origin coffee, and Canadiano. So, on the evening of Tuesday, June
24th, I finally headed to Williams Fresh Café in Brampton with my
older sister.
It
was a hot and humid summer evening, with a heat warning in effect in all the
Greater Toronto Area. We chose this café after reading many positive comments
about it online. Also, since it was just 10 minutes away, it felt like an easy
pick.
When
we walked in, the first thing I noticed was how cool and comfortable it felt
inside, compared to the heat outside. The café was spacious, with natural light
coming in through the big front windows. Large paintings hung on the walls,
showing beautiful artwork of bicycles, coffee beans, and scenic views. Along
one side, there were outlets and a row of tables and chairs facing the wall,
set up as a space to study or work. Behind the counter, the members of staff
were busy working, and the smell of fresh coffee hung in the air.
It
was quite busy considering it was a Tuesday evening. Students were typing away
on laptops, small groups of people were sitting and chatting over drinks and
food. The sound of piano music played softly in the background, which had a
light rhythm that made the whole café feel calm.
After
being seated and reading the menu, I decided to order a cappuccino with caramel
flavoring and a chicken Caesar wrap. My sister also ordered a cup of cappuccino
without the caramel flavoring.
The
chicken Caesar wrap to go with the drink was packed with chopped grilled
chicken, romaine lettuce, croutons, and Caesar dressing, all neatly wrapped. On
the side, there was a sauce and a sliced pickle. Nothing too over-the-top, but
it looked fresh and healthy.
The
caramel cappuccino came out in a small white cup, with light foam piled on top
with caramel drizzled in a careful pattern. I could tell the barista paid
attention to the details. That’s part of what makes this café’s beverages feel
so special. The aroma was also magnificent!
The
cappuccino reminded me how popular milk-based espresso drinks have become more
sophisticated (Adekunle). "A perfect cappuccino stands out from other
coffee drinks...[since] it has a unique mix of espresso, steamed milk, and
foam" (Foxwell). A cappuccino is one of the most classic espresso-based
drinks you’ll find in a café (Adekunle). What makes a cappuccino stand out is
the foam thick and airy on top (Foxwell). Sometimes, people add flavors like
caramel, vanilla, or chocolate for a sweeter taste (like I did with mine).
Fresh
and dark-roasted coffee beans usually work best for cappuccinos (Foxwell).
Unfortunately, I was unable to find out which coffee beans were used to make
the drink.
While
drinking the cappuccino, I was reminded of the waves of coffee that I learned
about in my Introduction to Global Management (GMS 200) course taught by
Professor Adekunle.
There
are four waves of coffee. Although this café cannot be categorized as a fourth
wave, the fourth wave plus (4thW+) really stands out to me. It’s about
sustainability, ethics, traceability, and essentially making sure that the
coffee we enjoy supports farmers, the environment, and transparency in how it’s
made (Adekunle). As Professor Adekunle explains further, coffee is a craft, and
everything from the type of bean, to how it’s roasted, brewed, and served,
reflects care, ethics, and traceability.
Since
I’m not someone who usually visits cafés a lot, I wouldn’t call myself a
regular. I think I’d fit into Category C, more of a casual or occasional coffee
drinker who goes mainly for the experience (Adekunle).
The
cozy atmosphere and the sense of belonging made the moment feel meaningful.
What sticks in my mind when thinking about the success of cafés is this quote:
"Cafés
keep winning because they offer what people want: a warm space, good food, and
a great cup of coffee. But what really makes a café special is the connection
it builds with the people who walk through the door. Create a welcoming
atmosphere that makes customers feel at home and gives them a local gathering
spot that they’d want to return to time and again" (Hebert).
While
my cappuccino at Williams Fresh Café wasn’t necessarily a single origin or
fourth wave brew, learning about the importance of authenticity in coffee
helped me appreciate it more. It made me wonder about the beans used in my
drink, their origin, and the story behind them (Adekunle).
If
I had to rate the drink, I’d give it a solid 8 out of 10. I really enjoyed the
taste, it was smooth, had just the right amount of sweetness from the caramel,
and the foam made every sip feel soft and comforting. It wasn’t too strong or
too sweet. Personally, I found it to be a good balance. What I like about
cappuccinos is the richness of espresso with the soft texture of foam. It was
overall comforting.
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| The Space |
Hence,
that evening at Williams Fresh Café allowed me to enjoy some time off my
schedule. The atmosphere combined with the chill piano music playing in the
background as well as my cappuccino and chicken Caesar wrap, all came together
perfectly. Honestly, it wasn’t just about the drink, it was about the whole
vibe. I'm glad I got the opportunity to explore the café as suggested by my professor.
A warm evening and a cup of cappuccino turned into a moment I didn’t know I
needed!
Harsimr Dhillon
Undergrad, Ted Rogers School of Management, TMU
Research Assistant, ECVOntario
Bibliography
Adekunle, B. 2025. Food
Authenticity. ECV Ontario. https://evcontario2011.blogspot.com/2025/05/food-authenticity.html
Adekunle, B. 2025. Part I:
Understanding Coffee. Substack. https://bamideleadekunle.substack.com/p/part-i-understanding-coffee
Foxwell, A. 2024. What is a
Cappuccino? Tank Coffee. https://www.tankcoffee.com/what-is-cappuccino/
Hebert, R. 2025. What is a Café?
7shifts. https://www.7shifts.com/blog/café/
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