Cycling and Coffee: Why Cyclists Love the Cafe Stop

Ask a group of road cyclists why they ride and someone will answer, only half joking: for the coffee. The cafe stop, a mid-ride espresso and something sweet before the road home, is so central to cycling coffee culture that many club rides are planned backward from the cafe.

There are good reasons for it. Coffee gives a long ride a social anchor, a natural rest point and, for many riders, a welcome dose of caffeine, one of the best-studied legal performance aids in endurance sport. Here is where the tradition comes from, what the science actually says, and how to make the most of your next stop.

Key takeaways

• Cycling clubs have organized rides around places to eat and drink since the 1800s; Britain’s Cyclists’ Touring Club had nearly 800 approved establishments by 1881.
• Modern cafe ride culture is strongest in places like the UK and Australia; in Italy, Belgium and France the coffee is often a quick espresso at the bar.
• Research shows caffeine at about 3–6 mg per kg of body weight improves endurance performance, typically by a few percent.
• A single espresso is far below those doses, so for most riders the cafe stop is more about enjoyment and refueling than performance.

Where the coffee stop came from

Victorian touring clubs

The idea of riding to a place for refreshment is as old as organized cycling. Britain’s Bicycle Touring Club was founded in 1878 and renamed the Cyclists’ Touring Club (CTC, today Cycling UK) in 1883. Within a few years it had built a network of hotels and inns that gave members discounted rates. By 1881, founder Stanley Cotterell had nearly 800 establishments under contract, and from 1888 approved businesses could display a cast-iron club sign so passing riders knew they would be welcome.

Those signs were about lodging and meals rather than espresso, but they set the template: a club ride has a destination where you stop, refuel and talk.

The European cafe-bar

In continental Europe, cafes and bars are woven into everyday life, and cycling heartlands are no exception. In Flanders, many bars are run by former riders and hung with jerseys and photos, and local cafes often support amateur clubs. In Italy, a ride may pause for a quick espresso standing at the counter.

Interestingly, the cycling writer behind The Inner Ring has pointed out that in Italy, Belgium and France the coffee is often taken fast and a long sit-down cafe stop is rarely the point of the ride. The leisurely coffee-and-cake stop as a ritual is especially strong in Britain and Australia, where the cafe scene and road cycling grew up together. Reader comments on that piece, though, describe clubhouse and cafe stops in Spain, the Netherlands and Flanders, so the reality varies from club to club.

Why it stuck

• Rhythm: a stop at the halfway point breaks a 3–4 hour ride into two manageable halves.
• Regrouping: riders of different strengths come back together.
• Social glue: the cafe is where ride stories, route plans and friendships happen.
• Fuel: a pastry or sandwich restores carbohydrate for the ride home.

Caffeine and endurance: what the research says

Caffeine is one of the most researched supplements in sport, and cycling is the most studied endurance activity. The International Society of Sports Nutrition (ISSN) published a position stand in 2021 that summarizes the evidence:

• Caffeine has consistently improved exercise performance at doses of 3–6 mg per kg of body mass. Benefits may start as low as about 2 mg/kg.
• Endurance performance shows the most consistent benefits, often around 2–4% in studies using moderate doses, with large differences between individuals.
• The usual timing is about 60 minutes before exercise, though the best timing depends on the source.
• Very high doses (around 9 mg/kg) increase side effects without extra benefit. Sleep disruption and anxiety are the main downsides.

What those doses look like

For comparison, a single espresso usually contains roughly 60–65 mg of caffeine, according to USDA data, although real-world amounts vary a lot by bean, dose and recipe. That means the classic one-espresso stop delivers well under the doses used in most studies. Note also that the upper doses in the table exceed the 400 mg per day that the FDA and EFSA consider generally safe for most healthy adults, and EFSA advises single doses of no more than 200 mg. More is not better.

Practical takeaways for riders

• If you want a caffeine boost for a hard final hour, a coffee before the ride or at the stop is a reasonable, familiar option.
• Test on training rides first. Some riders get an upset stomach or jitters.
• Late-afternoon rides plus late coffee can cost you sleep, and sleep is part of recovery.
• Do not combine coffee with caffeinated gels and energy drinks without counting the total.

Cafe stop etiquette for group rides

• Agree on the stop before you roll out. Name the cafe, the rough time and how long you will stay.
• Call ahead for big groups. Twenty riders arriving at once can swamp a small cafe.
• Park thoughtfully. Keep bikes off doorways and sidewalks, and never lean them on the cafe’s windows.
• Order efficiently. One person can collect orders, or the group can queue in an orderly line. Have your payment ready.
• Mind the cleats. Walk carefully on tiled floors and leave muddy shoes or covers outside if asked.
• Keep the stop tight. Around 20–30 minutes keeps legs from going cold, especially in winter.
• Tip and say thanks. Cyclist-friendly cafes are worth keeping.

What to order at the stop

Bring the cafe stop home

Not every ride ends at a great cafe, and many of the best coffees are the ones you make after you clip out. For a proper post-ride espresso with thick crema, our Italian Roast is our darkest roast, a slow-roasted blend of specialty grade Arabica and Robusta with smoky, intense dark chocolate notes. For a smooth everyday cup before an early group ride, our House Blend is a medium roast of Central and South American coffees with nutty, sweet chocolate and mild citrus notes. Both are roasted 1–5 days before delivery.

Cycling and coffee FAQ

Why do cyclists drink so much coffee?

It is part tradition, part social ritual and part physiology. Club rides have stopped for refreshment since the 1800s, and caffeine is a well-studied aid for endurance exercise.

Does coffee improve cycling performance?

Studies of caffeine at 3–6 mg/kg show average endurance gains of a few percent, with big individual differences. Coffee contains caffeine, but its amount per cup varies, which makes doses less precise than capsules.

When should I drink coffee before a ride?

About 30–60 minutes before is common. Many riders find a coffee with breakfast works well, as long as it sits fine in their stomach.

How long should a cafe stop last?

Around 20–30 minutes on most club rides. Longer stops in cold weather can leave you chilled and stiff for the ride home.

Sources

1. International Society of Sports Nutrition position stand: caffeine and exercise performance, Guest et al., Journal of the International Society of Sports Nutrition, 2021.
2. The history of the Winged Wheel, Cycling UK.
3. Euro Café Culture, The Inner Ring, 2012.
4. Spilling the Beans: How Much Caffeine Is Too Much?, US Food and Drug Administration.
5. Scientific Opinion on the safety of caffeine, EFSA Journal, 2015.
6. Coffee, brewed, espresso, restaurant-prepared, USDA FoodData Central.

Facts checked in October 2026.

This article is for general information only and is not medical advice. If you have a health condition, are pregnant or take medication, ask your doctor before changing your caffeine intake.

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