{"id":142618,"date":"2016-09-08T09:53:58","date_gmt":"2016-09-08T09:53:58","guid":{"rendered":"https:\/\/www.welovecycling.com\/wide\/?p=142618"},"modified":"2018-09-04T10:07:33","modified_gmt":"2018-09-04T10:07:33","slug":"choose-right-coffee-bean-cyclist","status":"publish","type":"post","link":"https:\/\/www.welovecycling.com\/wide\/2016\/09\/08\/choose-right-coffee-bean-cyclist\/","title":{"rendered":"How to Choose the Right Coffee Bean as a Cyclist?"},"content":{"rendered":"

What type of coffee bean to choose in the morning, before a ride? What is the degree to which coffee beans should be roasted to go well with your cycling lifestyle and preferences? Let\u2019s look at the basics.<\/strong><\/p>\n

Taste, acidity, caffeine<\/strong><\/h3>\n

Firstly, you always want coffee that tastes good. Secondly, you want to know where it stands on the acidity and caffeine content spectrum. There are many factors influencing these parameters, like country of origin, age, the environment the bean was grown in, the processing method, the grind and the brewing method. But one factor is arguably even more important: the roast level. It can give you a good idea about what kind of taste you can expect, plus it plays a major role in the beans\u2019 acidity and caffeine content.<\/p>\n

Roasts, from light to dark<\/strong><\/h3>\n

You\u2019ve probably heard about light, medium, medium-dark or dark roasts; that\u2019s how they are generally categorized, and this is what you can infer from it:<\/p>\n