A new kind of coffee experience has arrived in Folsom as Capy Cafe opens its doors with a concept centered on slowing down, quality ingredients and community connection.
Located at 1001 E. Bidwell St., Suite 102, the specialty beverage shop is now welcoming customers with a menu built around ceremonial-grade matcha, Vietnamese coffee traditions and fresh tea offerings.
Capy Cafe enters the local market with a philosophy that sets it apart from traditional grab-and-go coffee shops. Centered on the slow brewing process of Vietnamese phin coffee, the cafe embraces a method that drips gradually, extracting deeper flavor while encouraging customers to pause rather than rush through their day.
The concept was developed by owner Kevin Nguyen and a team of partners who saw an opportunity to bring something different to Folsom. Rather than prioritizing speed, the cafe was designed as a place where customers can gather, relax and connect — a “third place” that blends quality beverages with a welcoming environment.
That intentional approach carries into the cafe’s matcha program, which emphasizes both authenticity and education. Capy Cafe sources ceremonial-grade matcha directly from Japan and introduces customers to regional differences in flavor. Uji matcha offers a sweeter, nutty profile, Nishio matcha is more mild and balanced, and Kagoshima matcha delivers a deeper, earthy taste. Customers are encouraged to explore these variations and select their matcha based on personal preference.
Among the featured drinks is a matcha latte made with matcha, milk, matcha-infused foam and optional sweetener, reflecting the cafe’s focus on using high-quality ingredients as the standard rather than an upgrade.
While matcha is central to the concept, the menu has been expanded to appeal to a wide range of tastes. Tea offerings include both milk teas and fruit teas made with fresh ingredients. The sunrise tea combines strawberry fruit tea with orange juice, while the sunset tea features mango fruit tea with butterfly pea flower, creating both vibrant flavor and presentation without the use of artificial syrups.
Coffee remains a key part of the lineup, with options including traditional lattes, cold brew and Vietnamese-style egg coffee, a slow-drip brew topped with a rich egg cream layer that highlights the cafe’s emphasis on traditional preparation methods.
The cafe’s name draws inspiration from the capybara, known for its calm and easygoing nature. That identity is reflected throughout the business, from its relaxed atmosphere to its focus on thoughtful preparation and customer experience.
Capy Cafe is operated by six partners, including Kevin Nguyen, Anh Nguyen, Bang Nguyen, Phuong Nguyen, Vathana Yean and Thuan Luu. The team has built out the approximately 1,300-square-foot space to accommodate both quick visits and longer stays, with the goal of creating a neighborhood gathering place.
Initial hours are set for 7 a.m. to 3 p.m. daily during the first two weeks of operation, with plans to expand into evening hours. A grand opening celebration is expected next month. You can learn more at www.capycafe.com.
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