Sharing stories about coffee, stories, and stoke
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Pourover
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
What better way to welcome a New Year than a gravel ride that included brewing coffee outside with our new travel pouches? That’s exactly what we did on January 1st. It was cold, drizzly, foggy, muddy, and the perfect weather to ride and test drive our new travel pouches. Here’s what happened …
