Le'Doux means all about coffee
Café Le'Doux has been producing and serving delicious coffee products since 1898 and is committed to the sustainability of our products and processes.
We, at Café Le'Doux believe in helping coffee lovers from across the world find flavours they love from the comfort of their own home or directly in one of our outlets. Each blend is made using the finest Arabica and Robusta coffee beans, guaranteeing irresistible flavour in every sip. From intense aromas and creamy blends to decaf from coffee in combination with natural Swiss water that doesn’t compromise on flavour, we’ve got it all.
History
Café Le'Doux was founded in 1898 by Michel Le'Doux, a spice merchant. As a skilful worker, he modelled the interiors of his coffee shop in a way that invited his customers to dream of faraway places. It was the year, when the first train station in Bordeaux was open. In 1900, he entrusted Nicola Noire with the task of decorating his shop. The resulting bold rocky decor was nothing but spectacular.
Entering this place feels like penetrating a cave. Originally, there were even fountains coming out of the walls to enhance the effect. You can admire the bar’s palm-shaped central pillar, as well as its frescoes, mosaics, seashell friezes... And to top it all off, a polychrome glass canopy that floods the place with sparkling light.
Our Roastery ...
Coffee is our passion. We are dedicated to roasting only the highest quality coffees so that all our customers can enjoy the finest flavours – every cup is a truly memorable experience. Our state-of-the-art roastery incorporates the very latest automation, guaranteeing consistency in every batch and providing peace of mind to our growing client base.
Our green coffee beans come from farmers who use ecologically and socially sustainable practices, helping to support a healthy ecosystem and to provide a fair living for their workers. These are the only farms that can produce the high quality coffee we use. The care that goes into growing, shipping and finally roasting these coffees is reflected in the flavour of the finished product
How it works ...
Good coffee begins with the cultivation. In order to get the best beans, we purchase the right types and qualities for our various segments directly from the coffee-markets: in New York for Arabica and in London for Robusta types. We purchase the raw materials for our premium products from specific merchants – people we have known for many years and who are known for their access to goods of a particularly high quality and pure varieties.
Aroma is a flighty creature. It only unfolds fully when it is treated gently. Our decades of experience shows: it makes a huge difference whether coffee beans are roasted at 500°C for three minutes or gently at 220°C for 17-20 minutes. The difference may not appear to be that big at first, but the flavour speaks for itself.
Medium or Dark Roast?
Coffee beans that are fresh off the tree are naturally green and only become the distinctive brown ovals you know after careful processing and roasting. Roasting not only dries out the coffee beans, it draws out their natural flavours, with a roasted, toasted flavour added as you move from light to medium and dark. Which roast level you prefer is personal choice, but we'd advise you to experiment with light medium and dark to find your favourite.
If you prefer a dark roast, you probably like the earthy, smoky flavour the roasting process adds. A dark roast can be quite intense, so if in doubt, a medium is always a good bet. Some coffee connoisseurs believe that a medium roast coffee is the best of both worlds, retaining the natural taste of the bean enhanced with a subtle roasted flavour.
