Sharing stories and adventures about all things coffee, stories, and stoke
The light was soft, the gravel still damp from the night before. Riders rolled in slowly, quiet in that pre-race way with legs tense and minds somewhere between stoke and nerves. I had already fired up the kettle in Nacho the Van, the smell of freshly ground beans mixing with pine and chain lube in the cool morning air. It wasn’t anything fancy. Just coffee, a little conversation, and the quiet satisfaction of showing up.
That’s the version of Loam Coffee I’ve grown to love most.
This past weekend, I had the chance to serve coffee at the Gorge Gravel race for the very first time — and let me just say, it was an unforgettable experience.
From the moment I rolled up with Nacho the Van, I knew it was going to be a special day. The energy was electric, the community was welcoming, and the winds… well, let’s just say they added a little extra adventure to the day! Majorkudos to every racer who braved those crazy gusts and powered through. Gravel events are always about grit and perseverance, and this weekend definitely delivered on both fronts.
I’ve always believed coffee should match the moment. Whether it’s a quiet sunrise pourover before a ride or a post-race espresso from the back of Nacho the Van, every cup tells a story.
Right now, I’m excited to share the next chapter of that story: Ethiopia Senna Katta Mountain. This one’s wild—in the best way. But here's the real news: I’m trying something different. From now on, I’ll be roasting and selling one coffee at a time. That’s it.
What makes a mountain bike town more than just a dot on the map? It’s not just the flow trails, the epic descents, or the trail density—it’s the people behind it all.
The locals with dirt under their nails. The ones who show up, tools in hand, week after week. Community engagement and trail stewardship aren’t just supporting acts—they’re the main event in any trail town worth its loam.
This past weekend, I traded Nacho the Van for a sketchy motel. I shot two races in eastern Oregon — one XC mountain bike, the other a mud-soaked gravel sufferfest.
Thousands of photos, derailleur-wrecking mud, relentless wind, and more sheep than racers. It was gritty, cold, and perfect. This is what I love — chasing moments that tell the full story.
No glamour, just adventure. Sketchy motels and all.
When I roll up to a cycling race or event with Loam Coffee, I keep things simple. No towering espresso machines, no complicated drink menus—just me, hot water, fresh coffee, and a steady hand.
Don’t get me wrong—I have nothing against espresso machines. In fact, one day I hope to expand and add one to the setup. But for now, I’m intentionally keeping things minimal. There’s something about the simplicity of a pourover that just fits. It allows me to focus on quality, on the process, and—most importantly—on the people in front of me.
