Congratulations on your fantastic performance in the Vuelta and your selection for the World Championships! What were your ambitions for the Tour of Spain and what will be your task at the World Championships?
Thank you very much!!! My ambitions before this year's Vuelta were first and foremost to complete my first 3 week stage race. I had never ridden such a long race before, so I didn't really know what I was getting into. If everything worked out 100% with my form and tactics, I also hoped to be in contention for a top 20 finish.
"At the World Championships, I'll be a pure helper rider for the captain(s) and will do my best to help them along the way.
There's clearly a general interest in coffee in the cycling community - can you describe it?
It's absolutely true. Almost all cyclists drink coffee, and coffee fits perfectly into the everyday life of a cyclist. I don't have a definitive answer as to how this has happened, or why. But I think it's a combination of coffee being invigorating, which isn't negative for a cyclist. Many cyclists train for sessions of 4-6 hours, often stopping at a coffee shop or bakery along the way to replenish their energy stores. Coffee is a natural part of the stop. In addition, many coffee shops focus on cycling as a theme or have a location that makes it easy for cyclists to stop by.
Coffee is also calorie-free and you can drink it without worrying about restricting yourself. What's more, many professional cyclists have a daily schedule that calls for training at 10 a.m. This means there's often plenty of time in the morning, and many use those morning hours to enjoy an extra cup of coffee.
How did your interest in coffee start? What came first out of cycling and coffee?
Cycling came before coffee for me. I didn't really like coffee until I was in my early 20s. But it wasn't long before I bought a coffee machine for my kitchen and started to recognise the difference between different types of coffee.
It was probably friends in the cycling community who got me to start drinking coffee. If I remember correctly, it was a cappuccino on a long ride that was my first encounter with coffee. In recent years, I've moved further and further away from milk-based beverages in favour of more and more espresso, filters and presses.
Is there anyone else on the national team who spends as much energy on good coffee and good brew as you do?
"As those of us on the national team now have different employers during the rest of the season, I'm not so close to the other boys when I'm racing. But I know that Edvald is very interested in good coffee, and brews V60 at races and has a barista machine at home. We often talk about coffee when we meet and are both keen to share experiences and tips.
What coffee have you been drinking today? And do you have any favourites in terms of coffee country, processing or individual products in our range?
Today I've drunk the autumn news "Funky Naturals" from Nicaragua. Exciting coffee that is berry-dried. A type of coffee I haven't tasted much before. Both sweet and strong.
I've tasted quite a few types of coffee over the past year, and I'm starting to get some favourites. Coffee from countries like Colombia, Kenya, Nicaragua and Costa Rica is something I've had a lot of, and I never get tired of it! I like coffees with a lot of flavour that are juicy, fruity and full-bodied. And some also have a really good long aftertaste.
Mum Mina from Nicaragua, Sonora From Costa Rica, Mihuti from Kenya and the new range of Funky Naturals are examples of such coffee.
I also love reading about the story behind each bag of coffee, so I always go to the S&H website and read about the origins, history and how the coffee is made. And then sometimes I Google the area more carefully and gain more insight. Then the coffee tastes even better.
Caffeine is on the doping list. Are there any concerns about double espressos among cyclists or is it just a matter of going for it?
There is no concern about the intake of caffeine among cyclists. So coffee drinking has no limit.
"I like coffee with a lot of flavour that is juicy, fruity and full-bodied."
Do you have any regular coffee shop stops when cycling and exercising in your neighbourhood or do you rely solely on your own brews?
"I don't have any fixed stops. But in the area where I train, it's natural to stop in Son or Drøbak if there's a coffee stop on the schedule. But I'm a person who doesn't always like to stop for a session, preferring to have a coffee after training. Feel free to invite some mates along if they've been to a session, and we'll end the day with a good cup of coffee. Cosy, tasty and social.
Which brewing method do you appreciate the most? Do you take your coffee beans and brewing equipment with you on a trip?
When I'm travelling for a race, I always have with me AeroPresses and Kalita ceramic hand grinderand 2-3 different types of beans from S&H. This is my favourite way to brew when travelling, because it's quick and easy.
When I'm at home, it's mostly filter coffee and French press. But I really want to experiment more with espresso and learn the art of coffee properly.
Do you have time to brew in the morning before a race?
"Yes, I usually find time to brew coffee in my hotel room in the morning before a race. I don't do it every day - it varies depending on what kind of hotel we're staying in and what we get there. But if we get bad coffee that can't be drunk, I go straight to the room after breakfast and brew it myself. Sometimes I also make it as soon as I get up, and take it down to breakfast.
What are your ambitions for 2020?
"For 2020, I want first and foremost to develop as a cyclist and take new steps in the right direction. There's an Olympics in Tokyo that I really want to be selected to ride in. So that's a big goal for me. I haven't talked much with my team about next year yet. We'll have to sit down and see what kind of programme I'm going to ride to develop best. But hopefully there will at least be a GrandTour and a lot of good one-week races.
Keep up with Carl Fredrik Hagen on Instagram.
