Coffee and cycling: the café stop and a long love story

Bicycle and espresso: two passions that often meet

Anyone who rides with some regularity knows it: the bicycle and coffee often go together.

The café stop during a ride, the espresso before setting off, the cappuccino on returning: these are widespread habits among people who cycle, in Italy and beyond.

Amateur cycling, after all, is very widespread in Italy, and the weekend group ride is a fixed appointment for many enthusiasts.

The bond between the two worlds also has a long history, one that passes through the great races and the brands that accompanied them.

At the same time, many beliefs circulate around coffee and sport, not all of them well founded.

In this guide we describe the habit of the coffee stop, the relationship between coffee and professional cycling, and what to know, in general terms, about caffeine and physical activity.

Finally, we look at which coffee can accompany a cyclist's day, before leaving and on returning, and why the café remains a meeting point for so many groups.

The coffee stop: a habit of those who ride

Anyone who has walked past a café on a Sunday morning has probably seen the scene: a few bicycles leaning against the wall and a group in cycling kit at the counter.

This is the coffee stop, one of the most recognisable habits of people who go out on a bike.

In the areas most frequented by cyclists, some cafés have over time become a regular stop for several groups, recognisable by the row of bicycles outside on weekend mornings.

The moment varies from group to group. Some stop halfway along the route, some prefer coffee at the start, and some keep it as the conclusion of the ride.

The choice of drink also depends on taste: an espresso at the counter is perhaps the most common, but there is no shortage of caffè macchiato, cappuccino and, in the warm months, an iced coffee.

The stop also has a practical function. It allows you to fill the bottles, eat something and wait for anyone who has fallen a little behind.

For many, however, the main value is the company: people talk about the route, the climb they have just done and the plan for the next ride.

It is, in any case, a widespread habit and not a compulsory rule: there are cyclists who prefer never to stop and others who consider the stop the best part of the day.

Among English-speaking cyclists there is even a dedicated expression, the coffee ride, which describes a relaxed outing organised precisely around the café stop.

Coffee and the great races: a bond that goes back a long way

The relationship between coffee and cycling is not only about Sunday rides. It also has roots in professional cycling.

In Italy, cycling has been one of the most followed sports for generations, and the Giro d'Italia is the best-known race in the country.

The great stage races pass through villages and towns, and the bar has often been one of the places where people gathered to follow and discuss them.

Then there is the most visible link: sponsorship.

Italian brands linked to coffee and espresso machines have appeared on the jerseys of professional teams, helping to make this association familiar even to those who do not ride.

Coffee is also present around the races: at the start, among the support staff and in the bars along the route, where the public waits for the peloton to pass.

The two worlds also share an image: espresso and cycling are both associated with Italy, at home and abroad.

Today this bond continues, among amateur races, events and teams of every level, and coffee remains part of a cyclist's day.

Caffeine and physical activity: what to know

When coffee and sport come up, sooner or later the conversation turns to caffeine.

Caffeine is among the substances studied in relation to physical activity, and many cyclists enjoy a coffee before a ride or during the stop.

The effects, however, vary from person to person: they depend on individual sensitivity, on habits and on the amount of coffee drunk over the course of the day.

Many pieces of advice circulate on the subject, often very precise ones. It is worth remembering that a coffee does not replace adequate nutrition, good hydration and rest.

This is general information and does not replace medical advice. Anyone with particular needs, following intense training or with specific health conditions should talk to a doctor or a qualified professional.

Another aspect concerns those who go out on the bike in the late afternoon or in the evening and wonder whether the coffee at the stop may affect their rest: we have explored the subject in our article on caffeine and sleep.

For those who wish to limit caffeine there is decaf, which reduces the amount considerably without eliminating it completely. How it is obtained and what changes in the cup is explained in our guide to decaffeinated coffee.

In any case, the coffee stop remains first and foremost a pleasure and a moment of pause, and it can be enjoyed as such.

Which coffee before and after the ride

For many cyclists the day begins at home, with a coffee made before leaving.

The choice depends on habits and on the machine we have in the kitchen.

Those who love the moka can start from our coffee beans and ground coffee section, where you will find blends with different characteristics to choose according to your taste.

Those who prefer the convenience of a pod machine can go for 44 mm ESE pods, which allow you to make an espresso in a few simple steps, even when there is little time before the ride.

For capsule machines we offer several blends in Nespresso® compatible capsules, as well as formats for the other most popular systems.

On returning, the moment changes. After a few hours in the saddle many prefer a proper breakfast, with a cappuccino and something to eat.

For cappuccino at home we have prepared a guide on how to froth milk, while Italian and foreign habits around the first meal of the day are described in our article on coffee at breakfast.

In the warm months there are also those who, on returning, prefer an iced coffee or a caffè shakerato.

There is no best choice for everyone: some want an intense espresso before setting off, while others prefer a more delicate blend, perhaps as a longer coffee.

Here too the usual criterion applies: coffee is chosen first of all according to personal taste.

The café as a meeting point

Let us go back to the café, because that is where the bond between coffee and cycling can be seen every week.

In many places, especially along the most popular routes, some cafés have begun to cater particularly to cyclists.

Sometimes it is a matter of small touches: a bike rack outside, the chance to fill the bottles, a warm welcome for those who arrive in cycling kit.

In some cities there are also venues that combine a coffee shop and a small workshop, designed precisely for people who ride.

A specialised venue is not needed, though: often the group's meeting point is the usual bar, where the barista knows the regulars and their order.

The meeting is often set right outside the café, and the day begins with an espresso even before anyone gets on the bike.

The stop during the ride and the coffee on returning are part of the same pleasure: sharing a moment with those who ride with us.

In conclusion, coffee and cycling meet in many ways: in the café stop, in the history of the great races, on team jerseys and in the cup prepared at home before leaving.

There is no right way to live this habit. Some consider it part of the ride, and some simply enjoy a good espresso in company.

If you would like to choose the coffee for your next ride or are looking for the blend best suited to your machine, contact us: the Maracatú team is always happy to help you choose the product best suited to your taste.