i am not associated. i never give full points. read my LONG essay for reason for this exception.
La Cuisson truly is a place for everyone from casual, aspiring coffee aficionados to true coffee CONNOISSEURS. The owner Jason is a true master at both roasting the beans to bring out the best flavours out of the freshest beans he can find from around the world, suppressing acidity & bitterness, while keeping the caffeine low in all his coffee.
Jason's also great at sharing his coffee cooking techniques and teaches his customers to use wine tasting techniques to get the most out of the coffee tasting experience. in fact, i took a class he offers every now and then for people aspiring to learn about coffee in general and to learn to cook the awesome syphon style coffee.
the syphon, is one of the most versatile coffee extraction instruments i know. once mastered, baristas can tailor cooking technique to the bean and can best extract their desired flavour profile over other instruments. syphon coffee tastes richer than poured methods yet cuts out the harshness/bitterness of the espresso/pressed based approach. like many, i have spent lots on coffee toys: expensive espresso machines, presses, etc. i've come to love the old world syphon the most. note it does take time and patience!
at La Cuisson, the idea is to enjoy the unadulterated natural flavours of each bean type or a blend of beans, without adding sugar nor cream. this way, one can truly taste the combination of the quality of bean and the art of the roaster and barista. i've learned various syphon techniques from baristas from various backgrounds and exchanged ideas with Jason often. in my view, Jason's refined techniques makes the most sense. he also tailors his cooking method to accentuate the flavour goals his roasting achieves in the first place. Jason can ensure the coffee taste meets his goals from start to finish, it truly is an awesome experience to taste a rich cup of coffee from ONE master who chooses the raw beans, roasts them, lets the roasted beans rest until their optimal tasting time, and then cooks it for you.
every time i sit at the bar and watch him cook syphon coffee, i'd ask Jason different questions and he would unreservingly share his insight with me. i always walk away with a great coffee experience with a sense of growth in my own coffee journey as well. i love it! you should give it a try and if you never had syphon coffee before, ask Jason, the owner to give you a short intro on how it is cooked and how to enjoy the coffee.
after trying several local roasters, i've found la cuisson's beans to be the most flavourful, lowest in bitterness and acidity (my preference) and caffeine (i'm sensitive). but prices are definitely on the higher side.
if you're looking for a caffeine hit, you can get it cheaper from almost everyone else, but if you want to elevate your own coffee experience, start here. and i suspect like me, you'll also end your journey back at la cuisson. it'll open a world of new coffee experience for most people and i believe you'll love the ride.
for true geeks:
La Cuisson is the only place I know where you can find true Jamaican blue mountain beans Wallensford stamped (yes i know it doesn't carry the same quality as it once did since the 70's) AND kopi luwak, the most expensive coffee in the world. As far as I know, good quality kopi luwak beans cannot be sourced easily any more due to counterfeits and low quality, mass produced beans (those poor creatures, google will tell you what i mean) but Jason has had a good supplier for years who continues to supply him good quality beans. you should try the kopi luwak from La Cuisson, even if it's just for the one time experience. unless you're a really confident barista, i would recommend leaving it to Jason (i wouldn't ask his sidekick) to cook you a serving (the in house price is for a serving for two people). it's unlike any other coffee in the world. it is delicate, naturally sweet, with a strong impression of fruit and earthy taste. if you don't have a well developed palette yet, save your money and the beans for the rest of us. :)
desserts:
almost all of the dessert is made in house by the owner, Jason's wife, Tina. she continues to surprise us with new dessert menu and seasonal offerings. i very much like the pena cotta, the japanese style cheese cake, and the cream caramel. sometimes, i feel that the new offerings are works to be refined but i do like almost everything i've tried there. most of the desserts are made to compliment the coffee so some of the combinations are a true mach in heaven. like fine dining restaurants that offer wine pairing, ask the owner Jason to suggest coffee and dessert pairings. i'm confident you'll find a combination you'll fall in love with.
no, La Cuisson is not perfect, but for how much i enjoy the entire experience, the only deserving rating is 5 stars. happy fooding, read more