What is it about cycling and coffee that make them the perfect pair? There is something inexplicably connecting the two. Is it that cycling’s roots stem from european countries known for it’s café culture? Is it the fact that so many Saturday rides start from coffee houses? Perhaps it’s the early morning nature of the group ride that lends itself so well to meeting at one of the few places that is open at that time of day. Coffee is of course associated with our first beverage of the day; a way to wake up and begin the day anew. And with the benefits of caffeine for athletic pursuits well documented, it makes sense to include a cup o’ joe before a training ride. But what about a time before a Starbuck’s on every corner? What about a time when a cup of coffee meant a diluted mug of swill that hardly resembled it’s continental cousin, the espresso? What then? Of course, one doesn’t need a cafe to meet for a ride, but it seems like a distant memory that either having a coffee before, during or after a ride was not part of the ritual. Did domestic cycling clubs merely forego this little bastion from the old world?
Today, the idea of coffee and cycling seems so entrenched that even major cycling manufactures are creating coffee products. Just take a look at Chris King in this video:
And here are the Chris King espresso tampers here: http://chrisking.com/store/tampers
So what are your thoughts? Why do you think coffee and cycling are so intertwined?
- What does “In Situ” mean? (insitutravel.com)
- Guest Question: “Do I have to be a really serious cyclist to go on one of your bike tours?” (insitutravel.com)