Categories: GeneralLa Vie VelominatusReverenceThe RulesTradition

Cult of the Bean

The aroma. The taste. The ritual of the preparation, and the anticipation. It’s more than just a drink.

Coffee is an integral part of cycling and cyclists lifestyles. But, like Campa versus Shimano, or white socks versus black, the way we imbibe the magic bean can be just as polarising.

We received an email from a reader with a suggestion for The Rules. Rob infers that anyone partaking in a soy-based brew, or a ‘lite’ milk additive, should be ceremonially beaten. “Harsh but fair” he believes, such as we always imply with The Rules.

Already I am receiving unflattering, downright tempestuous emails from my fellow Keepers regarding my soy intake confession. Yes, I unashamedly admit to this ‘foam pas’ and will accept any abuse like a man. A soy-drinking man, dammit!

But no matter how you enjoy your bean, there’s one thing for certain; coffee is good. Some say it should only be consumed black, sans sugar, in a ceramic cup. Others, like Rob, suggest it can be enhanced with a small amount of milk, i.e macchiato. While everyone has different tastes, I’m sure most of us would agree that caramel, butterscotch and excessive amounts of foam, sprinklings and flavourings have no place in any cup.

Brett

Don't blame me

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View Comments

Oli Brooke-White says:

Apr 29 2011 at 10:04 pm

mcsqueak:
@RedRanger
Ah, that's too bad. Espresso is a fine thing.
Has anyone ever used one of these old-school bad boys? I use a french press at home to make normal coffee, but I'd like to be able to make my own espresso at home as well, and I really have no interest in spending $200-$300 on a stupid machine.

That's what I use every morning to brew my Havana X-Blend - no crema, but a damn fine demi-tasse or three of espresso nonetheless.
ChrisO says:

Apr 30 2011 at 7:14 am

IMBW but I always thought real espresso had to be brewed under pressure.

Those stovetop coffeemakers are dead easy and no more trouble than a cafetiere / French press, but not quite the same as a good espresso - you don't get the creaminess.
frank says:

Apr 30 2011 at 9:19 am

@il ciclista medio

Has anyone tried the Vietnamese style coffee's? They make a mean coffee using a small filter over a cup or glass; puts hair on your chest that stuff - black as night, as bitter and strong as you would find anywhere in the world and then finished off with a dash of the condensed milk, sensational and keeps one going for half a day. One of the many excellent influences from the French and Portuguese they have made their own.

My VMH just got back from HoChiMinh City. Loved that stuff. Says one of those and you can run laps around the city. Served over ice on the hot afternoons. Nice.

As for espresso, we keep one of these in the house loaded with what I believe is the best coffee in the world, roasted just up the street from our house by Seven Coffee Roasters. For espresso, nothing beats the Huli blend. Top notch stuff. I pick it up by the pound at Makeda Coffee.

I never throw a leg over the bike without enjoying a nice long pull first; its the perfect start to a ride. An acquired taste, absolutely, but so is pain and we've all either learned to love it or stopped riding.

Give it time, follow G'Phants advice, and you'll soon be just that much more Awesome.
frank says:

Apr 30 2011 at 9:31 am

@ChrisO, @Oli Brooke-White
During our night camping on L'Alpe d'Huez in '03, we made friends with some Italian guys who fed us wine and grappa all night. We woke up on the roadside where we camped with RAGING hangovers.

One of the Italians wandered over to our tent with a Mokka pot (that's what those stovetop machines are called), and it was the only time I've ever seen one of those things produce coffee with crema. Amazing, saved our lives. Not exaggerating.
Nate says:

Apr 30 2011 at 12:29 pm

@mcsqueak
I have two, one for making lattes and one for espresso. I have a latte if I am going to work, and an espresso if I get up extra-early to squeeze in a ride.
Oli Brooke-White says:

Apr 30 2011 at 5:08 pm

frank:
@ChrisO, @Oli Brooke-White
During our night camping on L'Alpe d'Huez in '03, we made friends with some Italian guys who fed us wine and grappa all night. We woke up on the roadside where we camped with RAGING hangovers.
One of the Italians wandered over to our tent with a Mokka pot (that's what those stovetop machines are called), and it was the only time I've ever seen one of those things produce coffee with crema. Amazing, saved our lives. Not exaggerating.

Damn, I must need to cram MOAR coffee up in there then!
RedRanger says:

Apr 30 2011 at 5:51 pm

Much like following Rule 33 I'll give espresso another shot just to fit in ;)
Minion says:

Apr 30 2011 at 7:49 pm

Drink then ride - I sometimes turn up early at arranged meeting points for rides so I can get an espresso. Its a nice little pre ride ritual and ensures I'm ready to roll when we're off.
il ciclista medio says:

Apr 30 2011 at 11:09 pm

@frank
Ah, the Rancilio's, nice. Haven't used a domestic version but the commercial's are quite the bomb. As with all equipment, it's only as good as the user and what one puts into it. Keep them clean after every use, wipe off any crap from the nozzles, a good flush once you're done for the day, a quality blend (there are some good single beans as well), just the right grind for what one is using and only enough at a time for what you need, don't over dose or pack too hard, 7-9gm is about right and if you must use milk -DON'T overheat. Remember, good espresso isn't made from boiling water! How many times have I heard come back to tell me that "my coffee isn't hot enough"! So, shall I make you a Nescafe Blend 43 then sir/madam? How many sugar's?
minion says:

May 1 2011 at 5:22 pm

Hi, my name's Minion and I'm an addict.

I should start a community help programme called shiny things anonymous. It would quite conveniently cover quite a few of my addictions.