The return of Coffee Outside
Marc Kitteringham
Coffee Outside: quickly becoming a cycling tradition, we took Coffee Outside to the park and had an espresso on the first day of spring.
People are starting to realize that they do not have to skimp on quality. Coffee Outside is a perfect example of this as it allows people to get out and enjoy themselves outside, while making high-quality gourmet coffee on the go.
Popular with cyclists, coffee outside often incorporates meetups of different groups of people from different backgrounds all coming together to share a cup of joe and a long ride. Coffee and cycling go hand in hand, it only makes sense that the two come together in this way.
We made our coffee with a simple camp stove, a cheap Moka pot and some finely ground espresso. The Moka pot is designed to force water through tightly packed coffee grounds to make a strong espresso shot. The bottom third of the pot is filled with water. The coffee grounds go into a resevoir just above the water, and the final product percolates at the top. The water resevoir is sealed, allowing steam pressure to force water up through the coffee. This makes it a stronger brew, while being simple and as easy to use as a percolator.
Smaller amounts of water makes for a stronger shot. A full resevoir is around the same strength as a ristretto shot, taking longer and getting more flavour with slightly less caffeine.
For a quick shot of joe while on the trail, #coffeeoutside is a great way to relax and enjoy a coffee in nature’s splendour.