Coffee & Cycling: A Connection rooted in tradition and passion
It’s hard to explain why coffee and cycling aren’t connected because, truthfully, they’ve become inseparable. For road cyclists, a mid-ride espresso isn’t just a caffeine hit; it’s part of the lifestyle. Much like the Lapierre Xelius — a bike built for performance and endurance — coffee is about precision, energy, and enjoyment. Whether it’s the camaraderie of a group ride, the satisfaction of refueling, or simply appreciating life’s small pleasures, coffee fuels the ride — just as the Xelius keeps the heart pumping and the legs turning.
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History of Coffee
Coffee’s roots stretch back to Ethiopia, where legend has it a farmer discovered its energizing effects after watching his goats dance with excitement after eating coffee cherries. From there, coffee spread like wildfire, embedding itself into cultures across Africa, Europe, and beyond. Today, coffee is more than just a beverage — it’s a global ritual and one of the world’s top three traded commodities.
The process of getting that perfect cup is an art in itself — and much like crafting a high-performance bike like the Lapierre Xelius, precision, care, and timing are key:
Beans are grown in precise conditions — altitude, soil, and climate matter, just as the Xelius’s lightweight carbon frame is meticulously designed to deliver optimal performance in the most demanding conditions.
Some regions include Africa, Central and South America, India, and Asia, where the finest coffee beans are produced — much like the Xelius thrives across regions and terrains, from steep mountain climbs to smooth descents.
Coffee cherries are carefully hand-picked to ensure only the ripest ones make the cut, impacting flavor quality. Similarly, every detail of the Xelius is hand-engineered, ensuring only the best materials and design innovations make it to the road.
Roasting typically takes 8-15 minutes, but the beans need to rest for 3-7 days after roasting to develop their full flavor — just as the Xelius balances precision and endurance to help riders find their perfect rhythm on long rides or competitive races.
Both coffee and the Lapierre Xelius embody craftsmanship, patience, and passion — delivering the ultimate experience for those who demand the very best.
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Where Does the Connection Come From?
Coffee and cycling first crossed paths out of pure necessity — cyclists needed quick food and energy during long rides, and coffee shops were the natural solution. But the bond deepened with time. The 1969 Tour de France, won by cycling legend Eddy Merckx riding for the Faema Espresso team, sparked a movement. Sponsorships blossomed, and coffee bars began appearing in cycling hotspots worldwide.
Fast forward to today: Rapha Clubhouses, cycling cafés like Bassano Clubhouse in Italy, and countless small shops have redefined cycling culture. Coffee isn’t just a pit stop; it’s part of the journey.
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Why Do Road Cyclists Love Coffee So Much?
There’s something about cycling and coffee that just fits:
• Pre-Ride Ritual: Espresso to fire up the legs.
• Mid-Ride Refuel: A café stop for the caffeine-boost and chats about who won the town sign sprint.
• Post-Ride Reward: Coffee to reflect on an awesome ride and refuel for the way home.
The ritual feels familiar and comforting, no matter where you are. While riding through Austria, with alpine air filling my lungs and mountains towering around me, a café stop became less about the coffee and more about taking in the experience — soaking up the beauty of the ride and the moment.
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My Connection: Coffee, Cycling & Austria
While I was in Austria riding my Xelius, I had a realization, and it became more than just a bike — it was more like my passport to Austria’s stunning views around every corner. Each climb brought moments of pain and focus, while every descent was pure bliss, a reward for the effort. This bike goes where you want it to go and that’s an incredible connection to have with your bike. But the coffee stops? They were different. In a quiet café overlooking a glassy alpine lake, surrounded by forests and peaks, I rediscovered the simple joy of cycling: a good ride on a fast bike, a strong espresso, and complete stillness.
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Tips for the Perfect Coffee at Home
Bringing coffee culture home means turning it into a craft. Here’s what I’ve learned:
Start with Quality Beans: I use beans from a few different places, but recently fell in love with 19grams out of Berlin, and Nomad out of Spain — experiment with origins and flavor profiles. I prefer a fruity mixture with hints of chocolate.
Dial in Your Grind: Adjust grind size for your espresso machine. Consistency is key.
The Process:
◦ Weigh your beans (18-20g).
◦ Heat up your machine properly.
◦ Tamp evenly — pressure matters.
◦ Use a timer and scale for the perfect shot.
Invest in Good Gear: Machines like the Rocket Espresso Appartamento TCA are worth it — built with attention to detail, much like a well-engineered bike. Just keep in mind that you don’t need an expensive machine for good coffee. Some of the best coffee’s I’ve had were out of an Aeropress sitting on a mountain in Norway.
Yes, it’s a hobby, and yes, it takes patience. But I promise, when you come over for coffee, it’ll probably be one of the best you’ve ever had!
Cycling and coffee remind me to harness my energy, slow down and enjoy the ride—whether it’s pushing up a steep climb or perfecting an espresso shot at home. They’re more than passions; they’re pieces of my life that fuel each other. Ride hard, sip slow, and enjoy every moment.