Coffee And Bicycle, you might think that for sportspeople and athletes, coffee is mainly used for its caffeine content. However, for cyclists, the relationship with coffee is often more complicated than that.
Specialty coffee and cycling have an interesting and growing association. To learn more about the connection between these two fields, and where they started.
And how people bring coffee and cycling closer together, I spoke with several coffee experts worldwide. Specialties. Read on to learn more about the relationship between the field and why it exists.
A short history of coffee and biking
It all started in the late 1960s and early 1970s when Italian espresso machine maker Fabbrica Apparecchiature Elettromeccaniche e Affini (or FAEMA) sponsored the Faema cycling team of the same name, which featured Mr. Belgian cyclist Eddy Merckx.
Merckx is widely recognized in the cycling community as the greatest cyclist of all time. His professional career spanned 13 years, during which he won a record 11 Grand Tours. He was a member of the Faema team for two years, from 1968 to 1970. Although FAEMA has sponsored cycling teams before, Merckx is arguably the most famous racer a coffee company has ever competed in. aid.
In 1983, the National Federation of Colombian Coffee Growers (FNC/Fedecafe) formed a cycling team (Café de Colombia). With this team, Colombian cyclist Luis Herrera became the first South American cyclist to win the Grand Tour in 1987.
Throughout the rest of the 20th century, coffee companies (including the Italian espresso maker, Saeco, the Segafredo coffee group, and the American coffeehouse chain Jittery Joe’s) continued to finance individuals’ support teams cycling.
While the relationship between coffee and cycling seems to begin in the second half of the 20th century, it has always involved more than coffee companies sponsoring teams. Coffee shops and espresso bars have always provided cyclists a place to socialize and relax for short periods – a quick stop on a long ride – but they are also crucial in the so-called “coffee trip”.
It isn’t easy to find a specific definition of what going to coffee is. For professional and competitive cyclists, it’s similar to a recovery ride, where you flush some toxins out of your muscles after a long or challenging ride.
However, for those who cycle as a hobby, a coffee trip can be as simple as friends cycling together between a few cafes and enjoying a good cup of coffee along the way.
Coffee and biking: a unique culture characteristics
To learn more about the link between cycling and coffee, I spoke with several cycling enthusiasts across the specialty coffee sector.
Bas van den Heuvel is the owner of Il Magistrale Cycling Coffee in Eindhoven, Netherlands. He told me that this relationship stems from “the element of a strong social community.”
Brian Megens is the owner of Fixed Gear Coffee in Maastricht, Netherlands. He agrees with Bas, adding that cycling and coffee are inherently social worlds. “Biking has become more popular, and going out for coffee has always been a popular outing,” he said.
“While you get the performance boost from coffee, the culture stems more from sitting together and spending time drinking coffee before, during and after the ride.”
Richard Frazier is the CMO at Workshop Coffee in London. He explains a significant overlap between the two cultures as both are about quality. In both areas, there is an appreciation for something well done.
“In cycling, people are drawn to the craftsmanship, precision, and complexity of bicycle design. That same mentality and attention to detail lie in exceptional coffee, from sourcing through to brewing. ”
Joshua Crane is the founder of The Coffee Ride in Boulder, Colorado. He notes that there are several different subcultures and subcultures even in the cycling world, but he says that “Coffee is the common denominator.”
“One of my favorite things about coffee is that it’s a community motivator,” says Joshua. “It breaks down barriers, no matter what type of bike a person rides. We can all connect and exchange stories over a cup of coffee.”
Social media has played an essential role in developing this relationship. Regardless of the level of motorists or consumer interest in specialty coffees, online platforms such as Instagram and Facebook attract interest in both areas.
The influence of social media could mean test riders stopping at a new cafe along their cycling route or picking up a new bike because they see an ad for it on Facebook.
Brian explains that “coffee and coffee shop stops can be a great “Instagram moment” for cyclists and agrees that social media “definitely has a big impact”.
Does coffee attract more bicycles?
Cycling has grown in popularity over the past few years and renewed consumer focus on health, fitness, and well-being. It had become even more common during the Covid-19 pandemic when most public gyms worldwide were forced to close for weeks or months.
These trends hold great potential for coffee brands to attract more cyclists.
Firstly, in cafes, there are many ways to attract experienced cyclists and attract new groups of riders that have emerged during the pandemic.
Richard says that while it can depend on the space, a cafe has available, diners can start by “providing a safe place for bicycles, such as rails to lock their bike without worrying about it.”
For larger coffee shops with an established community, Richard suggests something else. “For cafes that have a large community of riders that attract them, starting and ending at your cafe is a great way to create a community of loyal people who want to spend time in your space.”
The brand is also essential. Coffee businesses need to align themselves with typical values in this new demographic to reach the broader cycling community. Brian, Bas, and Josh all think there’s more to it than just sticking a cycling sticker in a coffee bag and calling it “bicycle-specific coffee.”
Brian, for example, emphasizes the importance of working with trusted coffee roasters who are transparent and provide the traceability of their coffee. Since most cyclists focus on health, fitness, fitness, and performance, they will likely look for higher quality organic coffees; traceable coffee is more likely to attract them.
Bas adds that cycling-focused coffee companies are often “looking for ways to display caffeine levels on their bags because many cyclists are particularly interested in the burst of energy that coffee provides.” coffee brings”.
Finally – practice what you preach. Roasters and coffee shops looking to break into this market should consider offering bike delivery. This not only demonstrates your commitment to sustainable and eco-friendly delivery methods but also demonstrates that you are a business run for cyclists by cyclists.
“When I started, I thought: why not pass on my passion for cycling and expand my beginner hobby of roasting coffee to consumers all over Boulder?” Josh says.
By showing customers that coffee and cycling can coexist, businesses are more likely to attract cyclists and coffee drinkers who were previously unaware of the connection.
The relationship between cycling and coffee is a unique one. Coffee isn’t just an essential part of cyclists’ modern history – today, many riders rely on it day in and day out to keep them going.
While it may seem appropriate to some, there is also a lot of potential in the space where these two fields overlap. There is an opportunity to differentiate their business for the coffee shops along the bike paths.
For competitive and industry cyclists, there is the possibility of expressing their love of coffee in a new and unusual way.