Sharing stories and adventures about all things coffee, stories, and stoke
Viewing entries tagged
racing
What a summer.
Between the dust, the caffeine, and the thousands of miles in Nacho the Van, I spent the past few months chasing bikes either with a camera in hand, a coffee kettle on the boil, or sometimes both. From the high desert of Bend to the red dirt of Arizona to the breezy Oregon Coast, I served up pourovers and snapped photos at more than 20 cycling events across the West.
When choosing a mountain bike destination or gravel riding route, the trails or gravel roads are only part of the picture. The true essence of these places lies in the local businesses—especially coffee shops—that serve as community hubs. Whether you’re in a quiet town along a bikepacking route or stopping for a mid-ride espresso during a gravel adventure, coffee spots play a key role in connecting riders and supporting the spirit of exploration.
One of the conversations I have with racers, whether they’re riding mountain, gravel, or road bikes, is their coffee plan before their race starts. How much coffee do you have? When to drink it? How much is too much? More than that, how do you plan on brewing coffee wherever the race is at? Let’s jump into this and explore how to get the most out of your coffee experience before your race begins …
It’s that time of the year… race season is here! Whether you’re racing DH, enduro, XC, gravel, or road, weekends are filling up with racing! That means you need fuel for optimal performance. Who needs energy drinks and fancy gels with electrolytes when you can pound a 10oz cup of naturally processed Ethiopian coffee before you hop on the saddle to race?
Wait, you don’t or wouldn’t? All joking aside, we’re gearing up for race season here in Portland with Nacho the Van
