This Week in Coffee: Farming - Varietals

This Week in Coffee: Farming - Varietals

This week in the cafe we are serving up some wonderful espresso from George Howell Coffee and delicious pourover options from our current guest roaster, Gracenote Coffee of Berlin, Massachusetts.

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Continuing from last week, the espresso currently in the hopper is George Howell's La Soledad Espresso from Guatemala. This sweet and bright option presents with flavors of apple, pear, and brown sugar.

We are also continuing to serve Gracenote's Bellavista-Cortes from Colombia. This microlot coffee is smooth and delicious with flavors of cherry cola, lemon, and cocoa. A new pourover option this week has been Finca Kassandra from Mexico. This unique coffee presents with complex and varied flavors of grape, caramel, cinnamon, sweet basil, floral, and pomegranate.

Focus on Farming: Varietals

Over the past few weeks we have been walking you through some basic information on the complex process of farming coffee. Beginning with an overview, we have since covered topics of soil characteristics, climate, and altitude. Today we turn to the characteristics of the plant itself, focusing on the many varieties of coffee plants.

Coffee plants are part of the taxanomical family Rubiacea and genus Coffea. Within the coffea genus, there are over one hundred species, only a few of which produce coffee cherries for consumption. The most common species grown in the coffee industry is the arabica species which consistitute about 70% of the world's coffee. Other less common species include canephora and liberica. Within a species, further differences exist between different varieties or varietals. The differences can evolve naturally but can also be created through cultivation. Different varieties within the same species share most characteristics, however there are small differences that, in the case of coffee, can require differences in growing techniques and contribute to differences in the taste and body of the roasted and brewed coffees.

Two common varieties of arabica coffee are typica and bourbon. Typica, the earliest discovered variety of the arabica species was first found in the Kaffa region of Ethiopia. Typica has served as the basis for many mutations and cultivations of further varietals. Though typica is a low yielding varietal, it is known for its excellent quality in the cup with rich sweet flavors and complex body. Bourbon is also a low yielding, high quality varietal. It is named for the Island of Bourbon off the coast of Madagascar and began being actively planted by the 1870s. This particular coffee varietal is highly regarded for its balance and acidity.

The  coffees that we serve here at RSC often involve these two varietals, as well as many others. Take this week's coffees for instance...

La Soledad is a combination of yellow bourbon, caturra (a higher yeilding mutation of the bourbon variety), typica, and pache. Bellavista-Cortes is 80% castillo and %20 caturra. Finca Kassandra is a bit different from the others: a pacamara varietal. Pacamara is a hyrid of the maragogype (known for have large beans with low density) and pacas (a naturally occurring bourbon mutation with smaller beans). As you can taste in the basil notes of the Finca Kassandra, pacamara is unique with its herbal and savory flavors.

Want to learn more about particular varietitals? Former RSC guest roaster, Stumptown Coffee Roasters has a great guide to varieties that has served as a source for the information in this blog post. A second source is the Specialty Coffee Association of America (SCAA) and the guiding information on their "A Botanist's Guide to Specialty Coffee" page of their website.

You can also find more information on this topic and many other coffee details in the television broadcast of George Howell's talk at the Studio from this past fall. Check out our post about the "What's Brewing" series from Lex Media for more information.

This Week in Coffee: Farming - Altitude

This Week in Coffee: Farming - Altitude

This week in the cafe, we are switching up our coffee options, moving our guest roaster, Gracenote Coffee, to our pourover menu and bringing George Howell Coffee back to the espresso hopper.

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For pourover options we have Gracenote's Pulcal from Guatemala and Igna Mystique from Colombia. You may remember both of these coffees as espressos. On our pourover menu, the same beans are roasted differently to make a great cup of drip coffee. Pulcal is rich and interesting for the pallet with flavors of caramel, chocolate, raspberry, and lime. Igna Mystique is earthy and smooth with flavors of caramel, cola, plum, and orange. This week's espresso is George Howell's La Soledad from Guatemala. La Soledad is sweet and bright with flavors of apple, pear, and brown sugar.

Focus on Farming: Altitude

Over the past few weeks we have been walking you through some basic information on the complex process of farming coffee. Beginning with an overview, we have since covered topics of soil characteristics, climate, and today we focus on the effects of altitude.

Most coffee is grown between 3,500 feet (1,000 meters) and 6,000 feet (1,800 meters) above sea level. One noteable exception to this general rule is Kona coffee from Hawaii. Since Hawaii is so far north of the equator, cool temperatures at high altitudes prevent coffee from being grown higher than 2,000 feet. Altitude can have a profound impact on the flavor of coffee. At low elevations, higher temperatures that remain fairly consistant from day into night can lead to a quicker rippening of the coffee cherry. This quick ripening leads to smoother and earthy flavors in comparrison to the more complex and floral flavors found in coffees growing at higher elevations. At a higher altitude, contrasts between periods of mixed cloud cover and strong direct sunlight, and warm days followed by cool nights allow for a slower ripening and development of citrus, fruity, and floral flavors.

Also determined by altitude is the density of the coffee bean. Coffee grown at lower altitudes tend to have softer, less dense beans that can tend to lose flavor more rapidly in storage. For this reason, denser beans from higher altitudes tend to be considered higher quality coffees. With this classification, farmers can obtain a higher premium for coffees grown at high elevations, but there are risks to growing at high elevations as well. Access to high elevation land can be difficult with limited access roads and steep hillsides. There can also be problems of erosion, wind damage, and lower yields per plant in these environments.

For more detailed information on the effects of altitude, check out the George Howell Website page on the subject. Want to see George Howell himself talk about this subject and many other coffee production and brewing topics? Check out our post about the “What’s Brewing” series on Lex Media.

eNews: Conjure Series, Honey Launch Party, Cycling Tours

eNews: Conjure Series, Honey Launch Party, Cycling Tours

Read up on the latest of what's happening where it comes to special rides, the Honey 2015 Product Launch, and an evening of talking about bike tours with Cristiano Bonino. Click on the image below for the whole thing. If you don't receive our eNewsletter in your inbox, be sure to sign up for it now. We hope you join us for the many things happening here and on the road!

This Week in Coffee: Farming - Climate Conditions

This Week in Coffee: Focus on Farming - Climate Conditions

This week we continue to serve some wonderful coffee options from George Howell Coffee and Gracenote Coffee. Want a breakfast snack to accompany your morning coffee? Ask for some ham and cheese with one of our Iggy's plain croissants and perhaps a hard boiled egg for a great boost of protein that will help start your day off on the right foot.

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For drip coffee, come in and choose from our George Howell menu options: Kenyan Karinga and Guatemalan La Bendición. Karinga is smooth and fruity with tea-like flavors of blackberry and apple. La Bendición is light and bright with lime, tangerine, and the sweetness of toffee.

Today in the hopper we are serving Gracenote's Pulcal espresso from Guatemala. This sweet and rich roast highlights dessert flavors of caramel, brownie, and key lime pie. Coming up next we will be serving a new Colombian option: Igna Mystique. We are excited to taste this medium roast and its flavor profile with caramel, cola, plum, and orange.

Focus on Farming: Climate Conditions

For the past couple of weeks we have been bringing you some basic background information on the many factors that affect coffee farming. We started with an overview, moved on to soil characteristics, and today we focus on climate in coffee growing regions.

All coffee is grown at latitudes between the Tropic of Cancer and the Tropic of Capricorn. Of course, the climate is not consistant (or ideal for coffee growing) across all areas of the tropics, and this variety contributes to different coffee characteristics and flavors once roasted and brewed.

The optimal climate for coffee farming is one that involves moderate rainfall that arrives immediately after harvest before holding back during a dry season that allows the fruit to set. This dry season is then followed by a sustained period of morning rainfall and clear nights that provide nourishment for the growing coffee cherries. These periods of wet versus dry will define the harvest season of a given area. In areas right on the equator, like Colombia and Kenya, consistant rainfall throughout the year allows for two different major harvest seasons, while other regions have one specific harvest season each year. In some arid regions, lack of rainfall is not necessarily an issue if water can be brought in from river regions. For example, in the Cerrado of Brazil, water can be brought in from the amazon watershed to feed the large flat farms that are being used for mass production.

Other climatic conditions such as cloud cover, sun position, and topography all have a hand in affecting coffee growth and flavor. Ideal temperatures for farming fall between 45 degrees and 90 degrees year round, with large differences between daytime and nightime temperature. This temperature range is commonly found at higher elevations that can produce  wonderfully complex, floral, and balanced coffees.  That being said, higher elevations come with their own challenges of accessibility on steep hillsides, erosion control, and high winds that can damage plants. Check back next week for more information on elevation in Part 4: Altitude.

For more detailed information on climate and coffee growing regions, check out the George Howell Website page on the subject. Want to see George Howell himself talk about this subject and many other coffee production and brewing topics? Check out our post about the "What's Brewing" series on Lex Media.

Latest eNews is Out

Latest eNewsletter is Out

Take a look at what's happening. For a blizzard-y February, we can see spring around the corner. The New England Randonneurs are meeting tomorrow. All are invited to attend, most of what they'll be discussing is their upcoming season full of looong scenic rides. We have published our Calendar of Events, and we have a very special bike promo happening now through the end of the month. Check it out by clicking on it, below!

This Week in Coffee: Farming - Soil Effects

This Week in Coffee: Focus on Farming Part 2: Soil Effects

For the third week in a row, the studio is serving as a warm and safe refuge from the snow storms. Inside we are brewing up some wonderful espressos from our guest roaster Gracenote Coffee of Berlin, Massachusetts and delicious pourover options from our fantastic house roaster George Howell Coffee.

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Currently in the hopper is Gracenote's Ethiopian Konga espresso. This bright and sweet espresso has been a popular option over the past few weeks, presenting with flavors of stone fruit, candied lemon, and hibiscus. Next up is a new and limited option, Colombia Bellavista Cortes! This microlot option is a special treat with notes of cherry cola, lemon, and cocoa. Come in later this week to try it out while it lasts!

Pourover options this week include George Howell's Mamuto AB from Kenya and La Bendición from Guatemala. Mamuto is rich and smooth with flavors of blackberry, cherry, and plum. La Bendición is bright and fruity with flavors of lime, tangerine, and jammy fruit.

Focus on Farming: Soil Effects

In last week's This Week in Coffee post, we outlined a few of the major factors that contribute to the growth, harvest, and quality of coffee beans. Today we focus in on one of the several factors effecting the decision of where and how to plant coffee: soil characteristics.

Soil content and consistency can have a great impact on the success of coffee growth. To grow successfully, coffee needs access to proper amounts of water and nutrients. The micro-organisms, minerals, organic matter, and acidity of soil will all adjust characteristics of the coffee plant and the resulting coffee bean. Many of these characteristics can be controlled through farming techniques, adding fertilizers and lime, but there is another soil quality that is harder to control: texture. As noted by George Howell, the ideal soil type is one that is "loamy--crumbly, permeable, having high oxygen content, and be deep, especially in drier areas."

Why deep? And why in particular in dry areas? Coffee plants can survive through long dry seasons characteristic of many coffee growing regions, as long as the soil is able to retain a certain moisture content. Coffee roots can extend three meters into the ground to reach this moisture, making deeper soil that remains moist the longest, the most beneficial for the coffee plant. At the same time, this soil moisture level is a delicate balance, as too high a moisture content can overwhelm the plant and  be harmful to the root system. Farmers must take great care to properly water their plants, knowing the specific depth and textures of their soil and in some cases building in controlled drainage and monitoring soil erosion.

For further detail on farming and optimal growing conditions, stay tuned for next week's post about climate and regional differences.

If you have not yet had a chance to watch Lex Media's broadcast of "What's Brewing" talk at RSC with George Howell, check it out HERE.

This Week in Coffee: Focus on Farming

This Week in Coffee: Focus on Farming Part 1

More snow?! We can think of no better way to warm up to this winter weather than coming by for a hot cup of coffee, tea, or perhaps a delicious mocha latte. Cozy up with a croissant or sticky bun from Iggy's Bread of Cambridge, take comfort in a bowl of hot oatmeal with brown sugar, dates, cranberries, and pecans, or get a warm boost of protein with our house made vegetarian chili. Yum!

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Currently in the Cafe we are brewing up some recent favorites from Gracenote Coffee and George Howell Coffee. In the espresso hopper today, we have Gracenote's Ethiopian Konga, a bright and naturally sweet espresso that presents with notes of stone fruit, candied lemon, and hibiscus. Coming up next will be Pulcal of Guatemala. This option is soothing and sweet with flavors of caramel, brownie, and key lime pie.

For pourover options this week we are serving George Howell's Karinga from Kenya and Kochere from Ethiopia. Karinga is rich with fruit flavors of blackberry, black grape, and apple. Kochere is light and tea-like with flavors of earl grey, honeydew, and apricot.

Focus on Farming: Overview

Leaving the snowy Northeast behind, we can turn tour attention to tropical, coffee growing regions for a focus on farming! In the coming weeks, stay tuned to the "This Week in Coffee" posts for further details on the various factors that affect the growing and taste of coffee.

Today, we will start with some basics...

There are four primary factors that influence methods for growing and eventual taste of coffee beans: where, what, how, and harvest.

First, a farmer must decide where is the best place to plant. There are several secondary factors that affect this decision, including soil characteristics, altitude, and climate.

The next question is what species to grow. Not all coffee plants are the same. Some species produce higher quality coffees than others, and certain species will grow better in certain climactic conditions or at certain elevations.

The third factor, "how," refers to care for the coffee plant and methods to ensure that the plant is receiving proper nutrients and an appropriate amount of water.

The fourth and final decision making factor is when and how to harvest. Harvesting is a tricky and delicate process, complicated by the varied rate of ripening. Coffee beans are seeds of coffee cherries that grow in clusters on the coffee shrub. Ideally coffee is harvested when it is ripe, however, within one cluster of coffee cherries, some cherries can be more ripe than others. Farmers must take great care to hand pick the appropriately ripened cherries to produce the highest quality product possible. Once harvested, the coffee is processed to remove the fruit, dried, and then packaged and shipped to roasters around the world.

Want to learn more about the ins and out of growing coffee? George Howell Coffee is a wonderful resource, with clear and interesting descriptions of the farming and sourcing process on their website.

Another great source for more information is LexMedia's "What's Brewing?" broadcast of George Howell's "Coffee Talk" at the Studio this past October. Check out Part 1: Finding the Best Coffee Around the World for more on sourcing coffee. More detail on "What's Brewing?" and other episode links are available on an earlier post to our blog.

This Week in Coffee

This Week in Coffee: Come in from the Snow

Though at times this week the weather outside has certainly been frightful, the coffee inside is quite delightful!

This week we are brewing up some wonderful espresso roasts from Gracenote Roasters and some pour over options from George Howell Coffee.

Today in the hopper we have Gracenote's La Papaya Espresso from Ecuador, distinctive with flavors of orange, cola nut, lilac, and caramel sweetness. Next up will be a return to Konga from Ethiopia and Pulcal from Guatemala. Konga is a  bright and naturally sweet espresso that is bursting with flavor notes of stone fruit, candied lemon, and hibiscus. Pulcal presents with dessert flavors of caramel, brownie, and key lime pie.

On our pour over menu we are serving up Kalita, Chemex, and Aeropress brews of George Howell's Kenyan Karinga AB and Ethiopian Kochere. Karinga is rich with fruit flavors of blackberry, black grape, and apple. Kochere is light and tea-like with flavors of earl grey, honeydew, and apricot.

These options and others are also available on our retail shelves. Grab a bag today and brew delicious coffee in the comfort of your own home. Don't have home brewing supplies? We can help outfit you with all of the equipment you need to make the perfect cup of home brewed coffee when you need to stay in from the snow.

Product: Stages Power Meter

Product: Stages Power Meter

Power meters have become a much more popular option of measuring cycling performance and improving it through the direct measure of how hard a cyclist is pedaling. A big reason for the increase of power meter usage is that their accuracy, durability, and price have all improved dramatically.

We work with Stages Cycling and regularly equip riders' bikes with their power meters.

A few of the many benefits of the Stages power measuring system include:

• Useable on multiple bikes - with some exceptions
• Value:  Average price about $799
• Accurate within +/-2%
• Easy to install
• Weight: 20 grams
• Cadence accelerometer
• Doesn't require regular maintenance
• Clean and well protected from trail and race damage
• The battery, a CR2032, lasts over 200 hours, and is quick and simple to replace

The power meter technology is installed by Stages in the crankarm of popular cranks used on most bikes. We swap your left crankarm out for the Stages crankarm that looks exactly the same as your current crankarm. It is an elegant, and simple, solution. They have crank arms of various lengths for many cranks. Examples include: Shimano Dura-Ace, Ultegra, 105, XT, XTR, SRAM Rival, FSA, and others.

We install the crankarm on your bike and help you get it initially calibrated and in sync with your bike computer. It communicates with ANT+ computers like Garmin units and is Bluetooth Smart ready.

Order your Stages crank arm from us now, we'll have it on your bike within a week. Prepare for the quickly coming spring season, there are a lot of great rides coming up soon!

This Week in Coffee

This Week in Coffee

This week we are staying cozy in the Studio, safe from the snow, and drinking delicious coffee drinks from Gracenote Coffee  and George Howell Coffee!

Our espresso offerings come from our newest guest roaster, Gracenote Coffee. Currently in the hopper is Konga from Ethiopia. This naturally sweet espresso option will help brighten your day with flavor notes of stone fruit, candied lemon, and hibiscus. Next up this week we will be serving a Kiruga Peaberry from Kenya. This is another bright option with flavors of cherry, sassafras, and elderflower.

This week's pourover options are roasted to perfection by George Howell Coffee. Currently on the menu are Kanzu from Rwanda and La Minita from Costa Rica. The Kanzu is sweet and soothing with flavors of orange, plum, and caramel. La Minita offers up a different sweetness with flavors of maple syrup, white peach, and orange. Coming up later this week we will be serving Karinga AB from Kenya. This smooth coffee offers deep fruit flavors of blackberry, black grape, and apple.

Interested in learning more about coffee? Our coffee night talk with George Howell from last October, "What's Brewing," is now available in four episodes on LexMedia! Whether you missed the talk or were here and now want to revisit some of the coffee sourcing and brewing topics, these episodes are a wonderful outlet for better understanding the ins and outs of specialty coffee. Click HERE for more information and links to all four episodes!

What's Brewing? George Howell Coffee Talk Televised

"What's Brewing?" George Howell Coffee Talk Shows are Live

George Howell, pioneer of the third wave of coffee, and owner of RSC's house coffee George Howell Coffee Company, spoke here for close to two hours concerning all things coffee. The large audience listened intently and asked very insightful questions at the end.

The evening's talk was captured by LexMedia's True Images Photography and the four resulting "What's Brewing?" shows are available to watch at your leisure. Enjoy the wealth of knowledge that George Howell shares throughout these shows.

Part 1 - Finding the Best Coffee Around the World

Part 2 - The Science and Art of Roasting and Brewing

Part 3 - Good Beans - Bad Beans

Part 4 - Q&A

Insoles: Treat Yourself and Your Feet Wednesday, January 21

Improve the Comfort and Efficiency of Your Cycling Shoes - Wednesday January 21, 6-9 pm

Tread Labs offers comfort and support – at a discount for evening attendees

Optimizing the interface between body and bicycle pays big dividends in comfort and performance. Tread Labs, a local insole company, has developed a new alternative for cyclists looking to improve pedaling efficiency and foot comfort. They offer a system of precisely sized insoles based on the length and height of your arch, not the overall size of your foot.

Tread Labs’s creator, Mark Paigen, is an avid cyclist and is the founder and original designer of Chaco sandals. Chaco’s Z/1 footbed contour and simple, functional design created a cult-like following. The original designs sell well today, decades later.

Working on a new project, Mark came up with something better than Z/1, an insole that delivers incredible support and a custom fit for just about everyone. Normally $70-$95, Mark will offer Tread Labs insoles for $40 - $65 on Wednesday the 21th of January from 6-9 pm. Bring all your sport and casual shoes (we’ll have some bikes and trainers set up) and experience what precise support does for your ride. Beer and a variety of light fare will be served from 7-9pm. Come enjoy an evening with your cycling friends, imbibe a frosty libation, and try a test insole on bike from Tread Labs.

Please RSVP below by Tuesday, January 20!

<a href="https://ridestudiocafe.formstack.com/forms/monster_form_sign_ups__copy" title="Online Form">Online Form - Ride/Event Registration</a>

Online Form Maker

This Week in Coffee

This Week in Coffee: Introducing Gracenote Coffee Roasters!

We are thrilled to announce that this past week we began serving espresso from our new guest roaster, Gracenote Coffee Roasters! This local roaster of Berlin, Massachusetts is a wonderful addition to our coffee lineup and we are excited to continue to try out the wide variety of top quality coffees offered by Gracenote.

Currently in the hopper is an Ethiopian espresso called Misty Valley.

A Natural Processed coffee, Misty Valley is something a bit different that what we have served in the past. Typically we served washed or water processed coffees. This means that when the coffee cherries are picked, they are washed in water in order to remove the fruit from the coffee seed (bean). In the natural process, instead of removing the fruit right away, the fruit is allowed to dry on the bean before being picked off of the seed. This allows the bean to gain a fruity flavor distinct from water processed beans. Come by in the next few days and try out Misty Valley to discover its distinct flavors of blueberry, chocolate, and lavender.

Coming up in espresso offerings from Gracenote are a washed Ethiopian Konga and La Papaya from Ecuador. The Konga has a flavor profile that is, in the words of Gracenote, "adorable:" stone fruit, candied lemon, hibiscus. La Papaya is delightfully distinctive with caramel sweetness, ripe orange acidity and a subtle floral background.

Our drip pourover options this week come from George Howell Roasters. Some former favorites are back! We have Ethiopian Borboya and La Esperanza from Guatemala. The Borboya offers light flavors of sweet lemon, lavender, green tea. La Esperanza brings out fruity flavors of apple cider, peach, and citrus.

These options and others from both roasters are also available on our retail shelf for home brewing.

Congratulations Festive 500 RSC Riders & Instagram Contest Winners

Congratulations Festive 500 RSC Riders & Instagram Contest Winners

Participation was absolutely tremendous for the 2014 edition of the Festive 500! The number and names of participants (many thousands worldwide) are here on Strava. 28 people who have marked RSC as their club on Strava completed the 500km challenge. Total participation equated to our giving $3,904 to the RSC Ride Conservation Fund! Riders proved that the cold (it was as cold as 20 degrees) isn't much of a deterrent to fun times riding.

Participation in the Festive 500 at Ride Studio Cafe was tracked using ride cards. Those people who got their cards signed for 6 or more RSC rides have been able to redeem them for a very special RSC custom embroidered Rapha jersey which they will receive by the end of the month.

Considering the large number of participants and those who hit the 500k goal, we had to trim the list. Here are the names of the top 10 (in kilometers, based on Strava) who rode at least one ride with us during the challenge and accomplished the 500k. Below those names are those who rode 3 or more rides with us based on ride cards and sign-ins. Those who rode 6 or more rides with us are receiving the very special jersey free (this is a $260 value)! These people are all denoted with an asterisk by their names.

Top 10 in Kilometers Ridden *Scott Teich

*Pamela Blalock

*Henry van der Broek

*John Bayley

*Shane Black-Macken

Don Bishop

Katie Evans

*Rick Treitman

*Jonathan Sainsbury

Evelyn Hale

*Pete Yoest

In Alphabetical Order: Everyone who rode 3 or more rides with us

*Robert Ballenthin

Zabeth Billingham

*Ben Clayman

Rick Gilbert

*Rami Haddad

*Martin Hillion

Jeremy Katz

Matt Maienza

Tim Mathews

Will Matlack

*Bill McKenney

*Mike O'Connor

*Robert Scherzer

Jenny Wojewoda

Winners of the Instagram contest will receive their choice of one of the following:

• Seven Spare Tubes
• Get out of a Nap Drink Card: Good for 10 Free Cafe Drinks
• Pack of 3 Rouleur Magazines

Thank you to ALL who participated in the Instagram contest! 155 wonderful images were shared throughout the Festive 500 that had the #rscgives tag on them. Click on the grid below to see more!

Fun of the Festive 500 Translates to a Lot of Ride Conservation

Fun of the Festive 500 Translates to a Lot of Ride Conservation

Between December 24 and December 31, Rapha challenged riders across the globe to ride 500km or more. This year, we took the challenge to a new level: for every rider and ride attended, we donated $20 to the RSC Ride Conservation fund. We also contributed 5% of all Rapha apparel revenue we received for the month of December to the fund. Throughout the Festive 500, we also held Instagram and blog contests. Now we're ready to reveal the total amount raised and winners of our contests!

RSC Ride Conservation Huge Success!

The beneficiaries of the RSC Ride Conservation fund are: The Massachusetts Bicycle Coalition (MassBike), The New England Mountain Bike Association (NEMBA), and The Lexington Nature Trust which funds the work of the Lexington Conservation Stewards.

Thanks to all of the riders riding throughout the Festive 500 and all of the Rapha appparel purchased here, we are donating a total of $3,904 to be split three ways among these organizations. That's $1,302 each!

We are very pleased to be able to make a significant contribution to each of these organizations to say "thank you" for all of the hard work they do to make our riding lives significantly better.

Blog Contest

Now we introduce to you the winners of our blog contests. The winners receive their choice of one of the following:

•  $100 voucher for Rapha apparel
• $100 voucher for new spring tires (redeem at any time)
• Voucher for 5 bags of retail coffee beans

Winner: Fred Howland

Congratulations to Blog Contest Winner Fred Howland for his Blog Post on his year of riding and he succinctly includes a great account of his Festive 500 adventures.

We are grateful to Fred for sharing his thoughts about riding here. Sometimes it's easy to get into the day-to-day and not realize the overall impact. In Fred's words:

You may have noticed a common thread running through the above rides – Ride Studio Cafe. They created, hosted, publicized, supported, and in some cases, all of the above, every one of the aforementioned rides. In the case of the Pioneer ride, complete with a perfect après-ride party. It’s easy to take things in life for granted, and forget that there was once a time before they existed. I’d been riding about ten years before RSC opened. In that time I’d made a grand total of maybe 4-5 riding friends. [...] Before RSC, there just really wasn't a place to hang out and meet fellow cycling-obsessed people.    Thanks completely to Ride Studio Cafe, I have many riding companions now, am a member of a team, and have a seemingly endless number of group rides to choose from at any time of the year.  This has added immensely to my enjoyment of cycling, and made me love the sport all the more.  The number of epic experiences I've had on the bike, or all the friends I've made directly as a result of Ride Studio would be impossible to comprehensively list here. Suffice to say I've had scores of unforgettable adventures, met countless new friends, and increased my riding level beyond what I ever imagined possible. One of the best things about RSC is, though, at the end of every ride, I have a place to hang out where it  feels like ‘everybody knows your name’.

Cheers to your riding, joining us, and so thoughtfully sharing your experiences in your blog, Fred! Click here to read his whole post.

Winner: Eric Pierce

Eric posted a photo journal of his year of travels, and he made sure to get a bike wherever he was so as to most fully experience each place. This is an excerpt of what Eric has to say:

"I started road cycling about 4 years ago, just before we moved from PA to MA.  I got lucky the summer we moved, and found the Ride Studio Café (RSC).  I don’t know the last names of many of the folks I ride with, but as my wife and daughters can tell you, I look forward to the weekly rides, the camaraderie, and of course the coffee at the end of the ride.  It’s hard to explain why, but being an RSC “café racer” is inspiring.  I ride farther and faster on the RSC rides than I ever thought I could.

I also “ride more often and enjoy it more” since I started riding with the RSC.  This includes renting bikes and riding in the different cities I’ve traveled to for work in the past couple of years."

Thank you for taking us on your travels, Eric, and for riding in the Festive 500 as well as in our group rides on the weekends. We wish you even more traveling and further beautiful adventures upon your bike! Click here for Eric's blog and all of the photos of the places he's gone on bike this past year!

Winner: Pamela Blalock

Pamela has repeatedly credited the Festive 500 challenge and RSC for motivating her to ride at the end of this year. You'll likely agree that her story is motivation exemplified. Pamela has had a long road back from two rounds of surgery in the not-distant-past; not only is she back to riding, she logged 834 kilometers over the Festive 500 challenge. This places her at 173rd of over 40,000 riders who participated in the challenge. She came in 9th amongst women across the globe for the distance ridden!

Her story is epic, she tells of her Festive 500 - beginning with the first one she rode which was the Ride to Redemption in 2011. She includes many great photos in her blog that help tell her story.

Pamela found many great photo ops along the way, including this mural in Watertown:

Thank you to Pamela for taking the time to share her story and many riding experiences with us! If you're not aware of her blog, she has told countless other stories of riding and sharing her bike experiences. When you want to stay in and dream about places to take your bike, her writing will likely serve as a bit of inspiration.

Our next blog post will include the Instagram winners and names of everyone who completed the Festive 500! In the meantime, take a look at all 155 photos from the Festive 500 photo contest (all entries were hashtagged #festive500 and #rscgives).

Thank you to all who rode, who participated in the Festive 500 in one form or another. What happened here was tremendous: Great organizations have been helped, so many people ended the year on a fitness high, and groups who rode were as big or bigger than many summer group rides!

This Week in Coffee: The Gift of Coffee

 This Week in Coffee: Give the Gift of Coffee!

Currently in the cafe we are serving smooth drip coffee pourover options from Tandem Coffee Roasters and a delicious and sweet El Salvador Espresso from George Howell Coffee. Tandem's Guatemalan Chalabal offers juicy flavors of cherry and lemon, while the light Ayele of Ethiopia presents with floral flavors combined with notes of raspberries, cola and lemon. George Howell's Montecarlos espresso suits the holiday season with notes of blood orange, light brown sugar, and almond.

Looking for Last Minute Gifts and Goodies from the Upcoming Holidays?

Our retail shelves are fully stocked with a wide variety of whole bean coffees from both George Howell Coffee and Tandem Coffee Roasters. Come grab a bag to have on hand for holiday guests and mornings spent staying in from the cold.

In need of equipment for quality home brewing? Looking for a great gift to give to a fellow coffee lover? We can help you with that as well! Our baristas will be happy to help you select the equipment that best suits your needs.

Options currently in stock include...

A. Virtuoso Coffee Grinder: This conical burr grinder does a wonderful job of offering a consistent and clean grind at a wide variety of grind settings. Use this grinder to grind fine enough for espresso or coarse enough for a French press. Small adjustments will allow you to play around a bit till you find your perfect cup of coffee.

B. Bonavita Electric Kettle: This kettle is a great option for any pourover brewing method. The goose-neck spout on this electric kettle allows for precise pour control. Heating temperature can be adjusted by 1 degree Fahrenheit to suit your preferred coffee brewing or tea steeping temperature and can hold the temperature for up to an hour.

C. Aeropress Brew System: The easily portable Aeropress system is perfect for brewing at home, stowing at the office, or traveling. Though similar to a french press, the Aeropress uses a filter to offer a clean smooth cup that is easy to brew and easy to clean up. Curious how it works? Ask one of our baristas and order an aeropress brew in the Cafe to try it out.

D. Chemex Filter-Drip Coffeemaker: One of our cafe brewing options, the Chemex is definitely a favorite brew system. The slow drip through thick paper filters used for this pourover makes for a wonderfully smooth cup with well developed flavors.

E. Porlex Hand Grinder: This conical burr hand grinder is a wonderful small grinder option. It has a wide range of grind settings from espresso fineness to French press coarseness and has a 30 gram capacity.

F, G, H. V60 Glass Dripper, Filters, and Server: The V60 is another great pourover brewing option that allows the user to control the flow, timing, and temperature of water for customized brewing.

I, J. Kalita Wave and Filters: The Kalita Wave is the pourover brewer we are currently using in the Cafe, and we love it! With a flat bottom and three drip holes, the Kalita offers a delicious and evenly extracted brew.

K. Hario Drip Kettle: This is the kettle we use in the Cafe for all of our pourovers. Another goone-neck spout kettle, the Hario kettle allows for a very controlled pour.

If you are not sure which equipment would be preferred by your friends and family, we also offer Gift Cards that can be used in both the cafe and bike shop.

Seasons Greetings and Happy Holidays!

Festive 500 - 2014 Edition

Get Ready for The Festive 500

Challenge Yourself & Make a Significant Difference for Riding in Our Community

What the Festive 500 is All About

Between December 24 and December 31, Rapha challenges riders across the globe to ride 500km or more.

At this time of year, it's a bit more of a challenge to log those kinds of miles, but what better time, with the more-than-usual calorie consumption, to ride with others and see just how much fun it is to ride outside in the winter.

We have a series of rides planned for this time as well as a lot of ways to win prizes and make a positive impact on riding in Massachusetts. Keep reading for all of the details.

Sharing in the Fun

Sharing stories and photos from expeditions during the Festive 500 makes the riding all that much more fun. We'll be giving out small gifts throughout the Festive 500 for those who post photos on Instagram, Twitter, and stories on their blogs. Anything that includes the hashtags #festive500 and #rscgives will be entered to win one of our contests. Watch for more details on how to win!

We will post names of winners of the Instagram contest, blog story contest, and we'll announce the names of everyone who reaches 500km or more during the Festive 500! We also encourage you to participate in the Instagram and blog contest that Rapha is hosting. It's like a 2-for-1 contest!

Remember to post photos and stories along the way between now and when the Festive 500 wraps up at 11:59pm on December 31st! Use both of the magic hashtags to be included in the contests, prizes, and hoopla.

#festive500 and #rscgives

This year, we've added a new element that makes it even better!

Supporting Those Who Help Improve Our Experiences on Roads and Trails

RSC Ride Conservation Fund

Ride Studio Cafe has a Ride Conservation Fund. We're fueling this fund throughout December with your help. We're splitting December's fund among three awesome organizations who work tirelessly to make riding better.

We are donating a minimum of $1,000. Here's how you can help us grow that amount:

• 5% of all of our Rapha sales for the entire month of December will go into this fund.
• We will donate $20 per rider for each Ride Studio Cafe-hosted Festive 500 ride to the fund.
  • For example, if you attend 3 of our rides, we'll contribute $60 to the fund.
  • If you attend each of our rides, we will put $120 into the fund with your name on it.
  • We will offer you the chance to turn this contribution into a membership with one or more of the organizations, if your riding equates to a contribution that will buy a membership.

Beneficiaries of the Ride Conservation Fund

We have chosen three outstanding organizations to receive these funds who make notable, obvious differences in our roads, trails, and in many other ways. They are:

MassBike

The Massachusetts Bicycle Coalition (MassBike) promotes a bicycle-friendly environment and encourages bicycling for fun, fitness and transportation.

MassBike serves the community in countless ways to remind everyone from lawmakers to motorists that bicyclists count. The difference MassBike makes is visible throughout our community and the state of Massachusetts. We want to help MassBike work toward the future they envision.

Would you like to be a member or renew your membership to MassBike? If your Festive riding adds up to a membership, we'll buy it for you if you like.

NEMBA

The New England Mountain Bike Association (NEMBA) is a recreational trails advocacy organization with 25 chapters throughout New England and about 5,000 members. Their mission is to promote the best that mountain biking has to offer, steward the trail systems where we recreate and preserve open space.

One great example of the work NEMBA does is maintaining and creating trails at local Landlocked Forest. They also lead nearly 1,000 mountain bike rides a year, donate thousands of hours of volunteerism for trail projects, and have put on hundreds of trail building and maintenance events in the region.

Would you like to be a member of NEMBA or renew your membership to NEMBA? If your Festive riding adds up to a membership, we'll buy it for you if you like.

Lexington Nature Trust

The Lexington Nature Trust funds the work of The Lexington Conservation Stewards and, through them, many trail improvement projects. The Lexington Conservation Stewards is a group of volunteers who work closely with the Conservation Division to care for Lexington’s 1,300 acres of conservation land.

The Lexington Nature Trust buys materials for projects taken on by the Stewards. Since the Conservation Stewards is an organization of volunteers, they have almost no overhead - making every dollar that goes into this fund go a long way. A near-term project by the Stewards is to do a pilot signage project at Whipple Hill. This project will then extend to the other trails throughout Lexington.

We have frequently ridden on the 40+ miles of bike-able trails in Lexington. This year, notable rides like the Honey 100 and the Diverged ride, as well as many of our mixed-terrain rides were made awesome with the addition of off-road sections in Lexington.

Would you like to be a member and volunteer with the Stewards? Membership is free and encouraged.

RSC Ride Conservation Fund Tracking

We will keep track of those who are riding out of the Studio in-house in order to determine how much we will contribute to the RSC Ride Conservation Fund via punch card.

We will calculate total Rapha sales in December and make the donation to each of the three chosen organizations by February 1, 2015. We'll be sure to keep this page updated with the number of riders participating and total funds earned.

A Special Rapha Jersey Embroidered Just For You

All riders who do 6 out of the 7 Studio Festive rides and who reach the 500km distance goal will receive a very special Rapha jersey with RSC-designed, custom embroidery on it!

Ride with us 3 times? If you accomplish the 500km and if you joined us for at least 3 of our organized Festive rides, we'll offer you the special embroidery on a Rapha jersey or jacket that you purchase new from us.

Ride Studio Cafe Hosted Rides

We have seven days of riding planned. We hope you'll join us for one or all seven. The route and details for each ride will be posted at least 24-hours in advance of the day. We will make changes to the routes or shorten them if conditions make it necessary. If the roads are icy: we'll still be riding, but we'll have studs on our tires and hope you will, too. Using the proper equipment and dressing properly is important to have a safe and enjoyable ride. Ask us if you're unsure how to dress or properly equip your bike.

Expect each ride to be at least 50 miles in length. Most of the rides will depart at 9 or 10am, but some will begin earlier depending on the day, distance, and weather. As long as you begin the ride with us, regardless of the miles you actually log for the day, we will contribute to the RSC Ride Conservation fund for your participation. So, if you're not up for the distance, feel free to begin with the group. Just be sure to know how to get back to the Studio or your home.

Snowflake Century!

Our Snowflake Century is back this year! This is a 100-mile ride whose route is shaped like a snowflake and has Lexington at its center for ease of warming up throughout the ride. We will announce which date it'll fall on when we have a much better idea as to what the weather has in store for us.

Ride Dates and Schedule

Please refer to the official ride page for updates, ride schedule, routes and much more! 

Register for the Festive 500

Register for the Festive 500 Challenge on Strava. Log your miles as you ride and watch as they add up! All finishers who ride at least 500km will receive a roundel from Rapha.

START NOW!

Remember, all Rapha that you purchase here during December contributes to the RSC Ride Conservation Fund! Start riding now to see how to dress right for the cold. If you want suggestions on how to be comfortable on the coldest days, we ride in all weather and all conditions so we have a lot of thoughts on staying comfortable when it seems impossible.

Join in the fun and festivities with us! If you have any questions, please email us at festive@ridestudiocafe.com

CCNS Testing & Seminar: January 3rd

CCNS Testing & Seminar: January 3rd

We're pleased to welcome back Aidan Charles and staff of CCNS. He and his staff will be performing a full day of physiological testing Saturday, January 3rd and he'll be speaking from 5-7pm, as well.

This is your chance! Physiological Testing

Professionally administered performance testing will be held here throughout the day.

Lactate Threshold (LT) testing helps determine your training zones both with heart rate and power for the upcoming year.

• 90-minute sessions test your blood lactate levels as you pedal. $139

VO2 Max testing gives you insight into your exercise efficiency, caloric needs, and cardiovascular limits.

• This test can be run in conjunction with the LT test so both are possible to complete in one 90-minute session. Vo2 Max: $149, Both LT and VO2 Max together: $250

Resting Metabolic Rate (RMR) testing determines your exact metabolic and caloric needs. Determining your resting metabolic rate and caloric needs is crucial to safely and effectively losing weight, gaining weight, enhancing recovery and having more energy.

• This is a half-hour test.  $89

• It is not necessary to bring your bike or bike clothes for this test.

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If you plan on getting any of this testing done:

• Make sure that you avoid a hard workout the day before your testing session.

• Avoid excessive use of stimulants, such as caffeine, before the test.

• DO NOT exercise the day of the test.

• Bring your bike and gear just as if you were going for a ride outdoors. (Not necessary for RMR testing.)

• Cancelations must be made more than 48 hours in advance. You're welcome to find a friend to take your spot if you can't attend your session.

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Physiological testing is especially important for new athletes. Also, having baseline measurements in the dead of winter are great: then future performance gains can be measured and workouts can be properly planned. Find out where you're starting to see progress in the future! Also, having face time with a coach is valuable, he can answer your questions as you're being tested. Reserve your spot by registering now!

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5-7pm Aidan Charles Hosts a Seminar

USAC Certified Coach Aidan Charles will speak with us concerning training in the proper zones, establishing a winter training plan, how to use power and heart rate data to improve endurance and power, avoid common errors, and he'll answer questions on anything training or off-season riding related. Please RSVP for the seminar and register for any of the testing sessions if you're interested in getting that done. We are fortunate that Aidan and his staff are making the 2-hour trip to come here to make all of this so easily accessible!  Email connect@ridestudiocafe.com with any questions.

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Gift Guide 2014

Gift Guide 2014 - For Everyone On Your List

Need ideas to satisfy everyone for whom you're shopping this holiday season? We have a few here and even more if you ask us our opinion on the subject given the specific interests of the bike or coffee lover in your life.

A Ride Studio Cafe Gift Card is guaranteed to please. It's available in any denomination and is the same as cash at the Studio. It may be used to purchase bikes, anything in the cafe, apparel, accessories, nutrition products and bike service. Need something we don't have on our shelves? We'll order it in for you to arrive when you need it. We are happy to mail to you or the recipient of the card.

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We're happy to ship anything to you or to whomever you're gifting. We place frequent orders with our suppliers and typically have 2-day or overnight shipping, so don't hesitate to ask if we can order that something special.

Gift ideas ranging from $8 - 30

• Rock "N" Roll Gold bike lubrication ($8.50): Often overlooked but always needed, the Studio offers Rock "N" Roll Gold lubrication - lube ideal for every type of bike and riding condition, it's a perfect stocking stuffer.

Rock "N" Roll Lube

• Ride Studio Cafe Custom Water bottles ($12) - Even someone who has too many water bottles will love receiving a PBA-free, 26-ounce Ride Studio Cafe branded water bottle. Seven Project Pioneer Bottles are here, too!

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• Rouleur Magazine for $20:  We have yet to meet a cyclist that could put this book-like magazine down once it has been opened; the pictures, the stories, and the lay-out are all top notch. Issue 51 just arrived!

• Coffeee Beans: We proudly serve George Howell's Terroir coffee year-round and also offer this outstanding coffee in 12-ounce bags. We sell whole beans but are happy to grind them for you if you need. Our current guest roaster is Tandem Coffee Roasters. Bags of these fine beans are available for purchase.

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Gift ideas for $35-75

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• DeFeet Wool Gloves and Rapha Merino Glove Liners ($20-60):  Yes, your cyclist already has a pair of winter gloves.  However, a cyclist could always use a liner pair to make them oh-so-much warmer. Also, a second pair of winter gloves can't hurt to keep from having to put on a day-old sweaty pair before a cold ride.

• Rapha Deep Winter Socks($40): These high socks are very insulating and even have a wind-resistant front panel and toe. Great for the coldest rides...and cozy feet are happy feet no matter the chosen activity.

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• Get out of a Nap Free Card ($40) - Gift your loved one with a punch card for 10-free drinks from our Cafe.

• Race-Ready Tune-up Gift Card from RSC($75) -  The perfect idea for the cyclist that has everything.  Everyone needs a professional-level tune-up for the spring.

Gift ideas in the $75-100 range:

• Rapha Overshoes (Winter and Deep Winter Shoe Covers - $85-95): On the harshest winter days, cold, wet feet can seriously affect your riding performance. A vital part of any winter riding wardrobe, Rapha’s overshoes are made from 100% neoprene and have been designed to keep even the heaviest spray at bay.

• Clement MSO X'Plor Tires ($75 ea) - Clement tires greatly enhanced our 2014 and they're rolling with us into 2015. The Clement MSO X'Plor 40c tire has wowed, impressed, and more thanthrilled us on countless tires this year. If we could hand your trail-loving giftee one thing, it would be these tires. Ask us, we can let you know how wide a tire will fit in whatever bike you are looking to outfit.

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• Winter Tires ($65-75 ea) - Continental makes 4 Season road tires that roll well and are also very difficult to flat. If your cyclist rolls through the winter on road tires, we have those that will make the experience quite a bit more enjoyable. On the opposite end of the spectrum, studded tires make ice riding easy and fun, too. We have these, as well.

Gift ideas from $100 - $250

• Urban 650 Light($130)- With 650 lumens, cordless and weighing in at almost nothing (121 grams), this light proves how easy it is to ride with lights in the dark of night without being held back. It's a commuter's or trail-rider's dream come true! The Urban series keeps getting brighter while the prices have gone down. The best part about this light, aside from its brightness and run-time, is how easy it is to attach to a bike - no mount necessary.

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• Viscacha Saddle Bag ($130) - The Viscacha saddle bag by Revelate is not just any gift. It's the ticket to long, self-supported rides thanks to its ability to hold everything for a flat, a day or two of clothing, extra jackets, food, even street shoes. It easily attaches to any standard saddle and, though it can get big, doesn't affect the handling of the bike, or get in the rider's way. We have ridden with this bag nearly everywhere and absolutely adore it...and we can hardly ride without it now!

Viscacha

• Garmin Edge Touring ($250) - Garmin has a compelling ride computer that offers a rider full street maps, arrowed navigation, and a simplicity of use. The screen on the Garmin Touring model is just as easy to read as the Garmin 810, but the price is lower due to extra functionality surrounding power, cadence, etc. not being included. Should one want heart rate functionality, the Edge Touring Plus model is offered for $50 more. We have this and other Garmin models available for demo if you want to see it in action before purchasing. We've found ourselves riding all sorts of new routes and back roads thanks to the Garmin GPS full-map computers leading us there.

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Gift ideas for over $200

• Winter Wheel Package ($385) - Have a second set of wheels for the grimy days that have tougher tires, and save your nice, light wheelset for the better weather. A set of wheels that are very well-built, roll well, and are worry-free that we highly recommend is the Mavic Askium One wheels. Couple this wheelset with very tough and economical tires such as the Continental Gatorskins, and a cassette that matches your drive train and you'll be pedaling worry-free. Package price: $385, total value: $429. If you choose to upgrade tires or any part of the package, we'll offer an adjusted, still value price.

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• Give Your Bike a Holiday Gift! - Over the holidays, while you're out shopping and attending to the holiday festivities, your bike is likely begging for a little attention. Bring it in for a full overhaul and a fresh new component group. The 11-speed groups introduced this year by both Shimano and SRAM have made very impressive improvements over shifting ease, quality, and ride feel. Let us worry about compatibility and parts, we can likely give your bike a full overhaul and do the upgrade in a week. After all your bike did for you this past year, give it a well-deserved break and some new parts to have it look and feel like new again.

• A Ride Studio Service Package! These are all new and are sure to delight. These are gifts that keep on giving. Our pro mechanics are here to treat each bike to what equates to its going to a bike spa.

• Rapha Classic Softshell Jacket ($375):  Possibly the nicest piece of cycling clothing ever made, wind proof, water resistant, durable, all in a classy package that is equally at home in a pub or by the fireplace. Sizes and cuts for men and women. Rapha has introduced many other jackets as well. We will guide you to which jacket is best for what temperatures and kinds of riding - we have deep experience with Rapha, so lean on us for advice to get the most comfortable ride possible!

Stop by the Studio or give us a call; we can make lots of other recommendations. We're happy to put any of these items in the mail to you or the gifts' recipient, too.

Sat. Dec. 13th, Boston's Cycling Craze - Talk and Holiday Party

Sat. Dec. 13th, Boston's Cycling Craze - Book Talk and Holiday Party

Join us at 5pm on December 13th for a fascinating talk by Larry Finison, author of "Boston's Cycling Craze, 1880-1900" as well as holiday party afterward!

From 1877 to 1896, the popularity of bicycles increased exponentially, and Boston was in on it from the start. The Boston Bicycle Club was the first in the nation, and the city’s cyclists formed the nucleus of a new national organization, the League of American Wheelmen. Massachusetts had the largest per capita membership in the league in the 1890s and the largest percentage of women members. Several prominent cycling magazines were published in Boston, making cycling a topic of press coverage and a growing cultural influence as well as a form of recreation.

Larry Finison has written a captivating book on the topic. He will be here with us to discuss the fascinating history of Boston cycling. He will talk about important cyclists of the era, as they reflected issues of race, ethnicity, and gender.  He’ll talk about their struggles with acceptance and discrimination. The history of cycling is important and very interesting in Boston; Larry has done extensive research to bring this story to us.

Larry will speak and then open the floor for discussion and Q&A.

After the talk, stay to enjoy a festive spread of food and take time during the holidays to socialize with your cycling friends.

Larry will be signing copies of his book which will be for sale at his talk. Don’t miss this very interesting story and a chance to ask questions of someone who knows Boston cycling since 1877!

Seating is limited, please RSVP below. We hope you join us for this festive book talk and evening at the Studio!

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