Coffee & Cycling – The Great Love Affair
For many there is an inextricable link between cycling and coffee. They have developed a special relationship over the years that crosses history, culture and science. The relationship between cyclist and coffee is more than just for its caffeine content and that energy kick, it has helped to create a community that can connect cyclists locally and globally.
History of the bean
It all really started in the 1960s and 1970s when the Italian espresso machine manufacturer Fabbrica Apparecchiature Elettromeccaniche e Affini (or FAEMA) sponsored the Faema cycling Team, of which Belgian cyclist Eddy Merckx was part of. Merckx was and is widely recognised as one of the greatest cyclists of all time, and he brought a huge visibility, and awareness to the brand. During the rest of the 20th century, other coffee companies sponsored individual cyclists and team (e.g. Trek Segafredo) – I’m still open to all offers of sponsorship from coffee brands or cafes! Just saying.
Cafes and espresso bars have also always offered cyclists a place to relax, recover and chat. To perhaps meet before the ride, or a quick stop on a long ride, or a chance to refuel at the end of the ride. This perhaps giving rise to the concept of “the coffee ride”. This tends to refer to a low key recovery ride, either starting, ending, or stopping mid ride at a café, or all three. Even Zwift now has a ‘coffee’ power up, allowing the rider to stay with the group, whilst they briefly get off their bike (normally for a toilet break, but could be for an actual coffee).
The sciencey bit
There is of course the performance benefit of caffeine. The science bit. Caffeine is a natural stimulant that affects the central nervous system, promoting alertness, improving focus and reducing the perception of fatigue. If you really want to dig into the science, click here or here.
Also have a read of this article for ways to upgrade your morning coffee.
Why we ride
When I started triathlon, in Australia, coffee was definitely integrated into the training ethos. After training we would grab a coffee (usually with eggs and avo on toast breaky), before heading to work. Or at the weekend, after a brick session, and open water surf swim session at Bondi Beach (yes tough I know), the group would migrate to the café across the road, for brunch, and coffees and stories of Body Surfing World Champs*!
(*Not actually the body surfing world champs, just what we tended to refer to our sessions as, with everyone trying to catch the best wave to the beach.) This may have been an Aussie thing, or even Oceania, as I found a similar vibe in New Zealand when I lived there.
At this point I would drink cappuccinos.
It was then when I was fortunate to enjoy a cycling trip with a friend to Tuscany, Italy. We would be up early as the sun rose and ride the Tuscan hills to find one of the many medieval walled towns on top of a hill. My friend ordered two macchiatos in his fabulous Italian, and that was it I was hooked. Macchiato is now what I drink. Maybe it was the romance of the cycling in the Italy, what some would call the home of cycling.
When I travel I love to explore by finding a good local café. One that perhaps roasts its own beans, or is just renown for traditional coffee. I say traditional, although that causes confusion in itself as a traditional coffee in the USA is very different to Australia, to Europe. But that’s also what I love. For me it is as much the experience of going out to coffee shop and just sitting and stopping for a moment, than it is about the coffee itself.
Coffee adventures
With the Parcours Ambassador team, we have athletes from all over the world, and figured we could find common ground through coffee. Below we captured some of our favourite cafes and coffee stops, in the places we live or where we’ve travelled.
Where’s your favourite café and what’s your drink of choice?
Velo Club Roubaix Café — Rue Alexander Flemming, Roubaix, France
For 363 days a year, Roubaix is a quiet, industrial town on the fringes of Lille — understated, unassuming. But for two glorious days, it becomes the beating heart of cycling’s greatest drama: L’Enfer du Nord, the Queen of the Classics. For me, it’s the most thrilling one-day event in any sport.
The Roubaix velodrome is open to the public, and riding a few laps on that legendary concrete is enough to send shivers down your spine. Whether it’s solo breakaways that stuck or nail-biting sprint finishes, the ghosts of those moments seem to cling to the walls.
The surface isn’t perfect — far from it — but after 50 km of brutal pavé, you’ll barely notice. Come for an interval session, though, and every ripple and crack will rattle your front end and backside (top tip: relax those shoulders).
Just outside the velodrome gates sits the Velo Club Roubaix Café — a haven for fans and riders alike. Step inside, and you might just meet the unsung heroes of the race: Les Amis de Paris-Roubaix, the tireless volunteers who spend their winters restoring the ancient cobbles.
The café itself is a love letter to the race. The walls bear the names of past winners, the espresso is strong, and the croissants are worth every kilometre. As I sipped a petit noir and soaked in the atmosphere, I couldn’t help but smile at the memories — even more so now the femmes are finally getting equal billing on the walls and on the road.
(Adam Phillips)
The Chocolate Café — Henley-on-Thames, UK
Henley-on-Thames might be best known for its regatta set — boat shoes, blazers, and polite applause — but on a warm spring day, it transforms into one of my favourite cycling spots. I’d rolled in from Marlow on the TT bike, slicing through the air to the satisfying woosh-woosh rhythm of deep rims on dry tarmac.
The Chocolate Café sits right on the riverbank, tucked beneath the watchful arches of Henley Bridge. Even before unclipping, you know you’ve made the right call. There’s a gentle energy here — bikes propped along the railings, sun-drenched riders draped over café chairs, that unmistakable buzz when heat, effort, and anticipation for something sweet all converge.
I found a riverside table, parked up, and ordered a black Americano and a slice of pecan pie — sweet, sticky, utterly gone in about thirty seconds.
This is the kind of café that just gets cyclists. No funny looks for the cleats, no fuss over lycra. Just proper coffee, generous slices, and a view that invites you to linger. That day, with the Thames sparkling below and the sun spilling across the water, race mode felt a world away — and honestly, I was glad of it.
(Adam Phillips)
VIA Café — King’s Cross, London N1C 4AB
Tucked away in the bustling Coal Drops Yard, VIA is a mix of high-end bike shop, sleek café, and — for me, at least — a secret workspace. I probably shouldn’t admit this, but it’s become my go-to spot between meetings in the area. With free Wi-Fi, relaxed vibes, and a Lungo paired with one of their killer energy balls, it’s the perfect place to recharge.
While you’re there, it’s impossible not to get drawn into the store itself. VIA’s bike lineup is drool-worthy— Factor TT bikes, Lotus Olympic track machines, and a handpicked collection of the best in modern cycling gear. It's a place where the bikes almost feel like art on display, and yet, it’s still very much a café that invites you to hang out.
It strikes the perfect balance: part bike gallery, part workspace, part oasis in the heart of King’s Cross. I usually roll up on the Brompton, so parking’s a breeze. Whether you’re mid-ride, mid-meeting, or just in need of great coffee and some time to focus, VIA always delivers.
(Adam Phillips)
Moody’s Coffee Roasters, Chamonix
I’m an allongée girl: strong, punchy and efficient. Wherever I am in the world, it’s my go-to. No fuss, no bougie milks to negotiate, just good, strong coffee that hits the bloodstream fast. My favourite spot in Chamonix is Moody’s Coffee Roasters, tucked near the Aiguille du Midi lift. It’s the perfect start or end point for a ride. I can’t do mid-ride café stops or I get full-on café legs. Moody’s roast their own beans, the cinnamon buns are ridiculous (in the best way), and the mountain views make it hard to leave. I usually swing by late morning after school drop-off to rev the engine or post-ride.
(Victoria Kenny)
Ola Coffee Co — Twyford, UK
Located at The Old Grain Store on Waltham Road in the village of Twyford, Berkshire, Ola Coffee Co is one of those rare gems that feels almost made for cyclists.
With friendly faces behind the counter and the scent of proper coffee drifting out the door, it’s an easy magnet for two-wheeled regulars. Nestled in the heart of this charming village, it’s perfectly placed for riders heading out into the Chilterns — offering rolling hills, quiet lanes, and scenic climbs that make every route feel rewarding. Local chain gangs often sweep past en route to longer loops around Windsor Great Park, a blur of deep rims, sharp turns, and that perfect mix of grit and flow.
Whether you’ve just finished your turns or are simply hanging out, Ola is the place to reset and refuel. It’s the kind of café where no one bats an eye at cleats on the floor or a helmet on the table. Just good coffee, good people, and a reminder of why café stops are sometimes the best part of the ride.
This is actually my local, so you’ll often find me there with the dog, enjoying an oat Americano and a granola flapjack that somehow manages to taste both wholesome and indulgent.
(Adam Phillips)
G!RO — Esher, UK
Right in the heart of Esher, G!RO is more than just a café — it’s a hub for the cycling community. Whether you’re pushing through tough efforts in the hills or just out for a gentle roll, it’s the kind of place that greets you with open arms (and proper coffee).
I rolled in after a solid loop through the area, ticking off Strava-loved climbs like Box Hill and Leith Hill, legs feeling empty, and ordered an oat flat white that absolutely hit the spot. Smooth, rich, and just what I needed to fire back up. The carrot cake? Excellent. Perfect post-ride fuel — moist, flavour-packed, and satisfying.
Inside, the vibe is laid-back and welcoming, full of cyclists either heading out, coming back in, or just catching up over a brew. The bike shop attached is run by folks who clearly know their stuff — whether you need a quick tweak or a full build, you're in safe hands.
If you time it right, G!RO’s group rides are a brilliant way to discover the best of the lanes and gravel tracks around here, all while sharing the ride with like-minded souls.
(Adam Phillips)
Andreas de Venezia, Abu Dhabi
It is a hidden gem in Abu Dhabi! Andreas in Al Seef resort offers not only the best coffee but an incredible selection of food for breakfast after a cycle.
It’s a bit off the beaten path in Abu Dhabi but with the new cycling tracks opening up it will be 200m away from some of the best cycling tracks in the world!
For me after a long Saturday cycle it is the go to! A nice flat white (extra shot) and a chicken sandwich! What is even better? There is a pool and spa to chill out in the resort after!
(Niall McCarthy)
Banana Boogie Bakery, Belair, South Australia
Not all cyclist/triathletes are coffee drinkers (yes shock horror), but great cafes can still be found – and hot chocolate is the drink of choice!
This café is right on the top of the Belair road climb and near the base of the National Park. It's a perfect stop on the way out or back on a gravel adventure through the National Park or a road ride heading through the hills.
Vanilla slice is my go to for something sweet, or a sausage roll as a lunch option. At Easter time they do the best hot cross buns!
(Hayden Archibald)
Coffee fun facts
1. Coffee beans aren’t actually beans. Rather it’s the seed that’s found inside the coffee cherry. The bean is removed from the fruit as part of the harvest process.
2. 2.25 billion cups of coffee are drunk every day (according to Google)
3. Coffee was discovered by a goat herder. Back in the 1500s it was said that a goat herder in Ethiopia discovered coffee after observing strange behaviour in his goats. He noticed that after they ate coffee cherries, they suddenly had a lot of energy and were unable to sleep at night. He shared his findings with local monks who made their own drinks from the coffee beans, and the rest as they say is history.
4. The word ‘coffee’ came to the English language in 1582, via the Dutch (koffie) borrowed from the Ottoman Turkish, “kahve’ borrowed in turn from the Arabic, “qahwah”. The etymology of qahwah meant ‘wine’, given its distinctly dark colour. The word qahwah most likely meant ‘dark’ referring to the brew or the bean.
5. Brazil produces the most coffee, 38% of the global production
Ref:
1 - https://en.wikipedia.org/wiki/History_of_coffee
2 - https://www.fas.usda.gov/data/production/commodity/0711100
