You'll see a lot in todays cycling media about cafes and their versatility for cyclists everywhere, but how exactly did it get to this point? In this article, we will explore the connection between cafes and cycling, revewing how the change from refuelling stations for racers to the heart of today's cycling community occured.
When Cafes and Cycling First Crossed Paths
The romance between cafes and cycling dates back to the late 19th century. As cycling gained popularity in Europe, becoming a mode of transportation for the masses since the 'safety bike' was created in the 1880's, cyclists needed places to rest and refuel. Cafes, with their warm beverages, naturally became sanctuaries for these early riders and they started to pop up all over the world, spreading from Europe outwards.
Italy, a powerhouse from the start in both cycling and coffee culture, played a pivotal role in solidifying this connection. With images of cyclists sipping espressos in Italian cafes becoming synonymous with the sport, the allure of coffee as a stimulant and as a social lubricant brought cyclists to cafes like bees to nectar.
So you can see the symbiotic relationship between cycling and coffee runs deep and it didn't take long to establish a semblance to the links seen today. The caffeine infusion aiding in pre-ride preparation was not realised fully until much later but from early on, cyclists realised they could ride faster and further with coffee. The espresso shot became the elixir of choice for cyclists gearing up for their journeys in the early 20th century and in the advent of races such as the Tour de France and other grand tours, cycling and cafes would be pushed closer together.
Cafes in Old Races and the Tour de France Connection
As cycling evolved, so did the role of cafes in supporting riders. In the early editions of races such as the Tour de France, when the race covered vast distances, had very little in the way of supporting vehicles and towns were few and far between, cafes and bars became vital for competitors. Cyclists would refuel, replenish their water bottles, maybe take some bread and wine to help have some fun on the longer stages, and strategize for the challenging stages ahead since they would be spending upwards of 16 hours a day on the road, with some stages taking multiple days to cross the stage finish line.
The Tour de France, first held in 1903, saw riders relying on cafes and bars for sustenance and since the nutrition of the time left a lot to be desired by modern standards, they would take mainly protein and alcohol with copius amounts of coffee and some cigarettes to open up the lungs. The camaraderie established among riders when they found a good place to replenish fuel fostered a sense of community that transcended the competitive nature of the race. The ritual of pausing at cafes became a tradition, one that endures in modern cycling culture.
It seems that after 1965, coffee and specifically the espresso, took off in the cycling world since FAEMA (an espresso machine maufacturer) had just sponsored the iconic team including the likes of Eddy Merckx. What goes to show the affiliation between coffee and cycling further is that sponsored teams were only allowed in the Tour de France beginnning in 1962, before which it was solely national teams that participated. The speed at which coffee sponsors realised a huge market was as yet untapped by other companies producing coffee equipment was remarkable. Coffee companies such as Segafredo continue to sponsor teams to this day and are a familiar sight amongst kits of the professional peloton.
Cafes in the Age of Cafe Rides
In contemporary cycling culture, the cafe is not merely a pit stop; it's a destination. The rise of the cafe ride, a leisurely ride punctuated by stops at cafes, exemplifies the enduring bond between cycling and coffee culture. Cafe rides have become a social phenomenon, providing riders with the opportunity to enjoy cycling and the conviviality of shared moments over coffee. These rides are characterized by a relaxed pace, scenic routes, and, of course, strategically chosen cafes along the way. Participating in a cafe ride is about more than just clocking miles; it's about building a sense of belonging within the larger cycling community. The universality of this trend speaks to the intrinsic connection between the joy of cycling and the comfort of a good cup of coffee. In cycling-friendly cities like Copenhagen and Amsterdam, the cafe-cycling culture is particularly pronounced. Cyclists pedal through cobblestone streets, stopping at charming cafes nestled in historic neighborhoods, creating a unique mix of local culture and global cycling camaraderie.
Maybe it's because I have only recently noticed the significance within the cycling community of the cafe but it seems that cafes have taken off once again into stratospheric levels of popularity among cyclists in the last few years or perhaps they have always been this popular and I am only just coming to realise their pervasiveness.
Conclusion
As we navigate the intersections of history, coffee culture, and cycling, it becomes clear that the cafe has earned its place as an essential component of the cycling experience. From the early days of pedal-powered velocipedes to the modern cafe rides that crisscross cities and countryside, the cafe has remained a constant companion to cyclists.
The connection between cafes and cycling culture is not merely a trend; it's a bond that continues to evolve. As cycling enthusiasts, we find solace and community within the walls of these establishments. The clink of coffee cups, the ambience of conversation, and the occasional whir of freehubs passing create a symphony that echoes the shared passion for the ride. So, the next time you swing open the door of a local cafe after a ride, take a moment to appreciate not just the aroma of freshly brewed coffee but the rich tapestry of history and camaraderie that makes the cafe an integral part of the beautiful world of cycling.