Their range of coffee-based drinks is quite wide, and they're brewed with Temple Ground Artisan Roasters. We tried three of them; Affogato (Rs. 650), Cold Drip (Rs. 485) and Cappuccino (Rs. 450).
A scoop of ice cream/gelato drowned in a piping hot shot of espresso, the Affogato is essentially a dessert-beverage hybrid introduced by the Italians. The simplicity of two delicious elements is what makes the Affogato brilliant, and Café 1959's take on that ticks all the correct boxes.
In here, they use Elephant House vanilla ice cream, and as someone who's not a fan of the said product, I was quite mesmerised by this drink. The bold notes of espresso were nicely diluted in the ice cream while keeping the balance between bitter and sweet flavours on point.
The Cold Drip was aromatic, intense, robust and refreshing. From what we gathered, the preparation of this one takes around 13 hours, and the end result is remarkable.
Every cup of coffee here is accompanied by a flashcard that states more details about the beans that it had been made with - where it comes from, its varietal, roast altitude and arabica variety etc. This one is from Risaralda, grown on a land 1500 - 1700 metres above sea level, and had been fermented for between 14 - 48 hours and sundried/dried in machines.
In terms of flavour, it had a tiny hint of cocoa swirling around, followed by a bittersweet aftertaste.
This cup of Cappuccino is made with The Dalai Lama blend by Temple Ground; which is one of the darker house-blends roasted exclusively for Café 1959. The rich espresso flavour stood out well with a fruity undertone, while the perfectly steamed, velvety milk layered over it. It was light, strong, and not at all bitter; we recommend.
A trace of sweetness incorporated with a bit of butter, the tart shell that sits at the bottom was flakey and crumbled off to buttery shards to beautifully. The filling itself was luxuriously gooey, chocolaty and had been made with two varieties of artisan chocolates to produce that perfect medium between sweet and bitter. Then there's the top layer; decorated with light coffee créme chantilly, it was wonderfully caramelised and presented a darker shade of brown.
Altogether, it's a total win. Absolutely decadent while leaning towards the dark chocolate side of things, and yet allows the access to its milky core.
The Triple Chocolate Mousse Cake (Rs. 660) was a concoction of spongy chocolate cake, dark chocolate mousse, and a layer of ganache. Lusciously rich with a sharp chocolate flavour, there were subtle kicks of coffee emerging through the mousse, and a boozy zing coming from the Cognac in the ganache.
Featured above is the Butterscotch Pot De Créme (Rs. 650); another phenomenal dessert by Fig & Owl. From what we gathered, they use the freshest cream and real vanilla pods to create its splendidly silky texture. With just the right amount of sweetness to boot, it had a sprinkle of crunchy streusel on top; which added an extra depth to an already stellar flavour profile.
If you're looking for something sweet without the touch of chocolate, this is a solid choice that you can g0 for.
Café 1959 is perched on the balcony area of the Raux Concept Store facing its parking space. As of now, there aren't any indications or a signboard by the road mentioning its existence, but you can simply walk into the store and ask from the reception and they'll lead the way.
It's hidden from all the hustle and bustle of the busy Galle Road, and in fact, it's a part of its charm. We are pretty sure this ambience looks even better with the night lights.
The service was wonderful. They know their coffee and desserts well, so you can always count on them to make recommendations if you need any.
Café 1959 is simply extraordinary. If your image of a perfect evening involves a good dose of finely crafted coffee alongside some amazing desserts in a cosied up ambience, this is just where you should be headed.
For coffee (and dessert) lovers only.
සිංහල “ෂෑ..හ්” කියවුණේ.. ඇත්තටම කිව්වොත් මට. මොකද මම බීපු ඇෆගාටෝ එකේ රසට. කොටින්ම කියතොත් යාළු මතක් වෙද්දිත් කටට කෙල උනනව. ‘ම්.. නිකමට හිතන්නකො උණු උණු එස්ප්රෙසෝ ෂොට් එකකට වැනිලා, කිරි රස අනූන අයිස්ක්රීම් හැන්දක් දැම්මාම?’
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