What Is Chicory In Coffee

If you’ve ever looked at the ingredients on a bag of coffee and seen “chicory” listed, you might have wondered what it is. What is chicory in coffee, and why is it there? It’s a plant root that’s roasted, ground, and brewed, often as a coffee substitute or blend. Its story is one of history, economy, and a unique flavor that has won a dedicated following.

Chicory gives coffee a distinct, woody taste and can make it taste less bitter. It’s been used for centuries, especially when real coffee was too expensive or hard to find. Today, people still enjoy it for its bold, smooth character.

Chicory is the root of the Cichorium intybus plant, a hardy perennial with bright blue flowers. When harvested, the root is dried, roasted, and ground into a coarse powder. On its own, it brews into a dark, coffee-like drink that contains no caffeine. When mixed with coffee, it creates a unique beverage with a smoother, more robust profile.

The practice started out of necessity. In times of war or economic hardship, like during the American Civil War or in France during Napoleon’s Continental Blockade, coffee was scarce. People stretched their precious coffee beans by adding chicory root. The tradition stuck, especially in places like New Orleans, where it became a cultural staple.

The Historical Roots of Chicory Coffee

Chicory’s use as a coffee additive has deep historical roots. In 19th century France, coffee shortages led to widespread use. French immigrants brought the custom to New Orleans, where it flourished.

During the Great Depression in the United States, it was a common way to make a small amount of coffee go further. This history of resilience is a big part of its charm. It’s a drink born from making do, but loved for its own merits.

How Chicory Changes Your Coffee’s Flavor

Adding chicory alters your cup in several noticeable ways. It mellows out the sharp, acidic notes that some coffees have. Instead, it introduces a deeper, earthier flavor often described as woody or nutty.

Reduced Bitterness: Chicory itself has a slight natural sweetness that can counter coffee’s bitterness.
Heavier Body: It makes the brew feel thicker and more substantial in your mouth.
Earthy Notes: You might detect flavors reminiscent of dark chocolate, caramel, or even toasted grains.

It’s important to note that chicory doesn’t mask bad coffee. It blends with and complements the existing flavors, creating something entirely new.

Nutritional Profile and Caffeine Content

One of the most common questions is about caffeine. Pure chicory root contains zero caffeine. When you mix it with coffee, you are diluting the caffeine content per cup.

For example, a half-coffee, half-chicory blend will have roughly half the caffeine of a regular cup. This makes it a good option for those looking to slightly reduce their caffeine intake without switching to decaf.

Chicory root is also a source of inulin, a prebiotic fiber. Inulin supports gut health by promoting the growth of beneficial bacteria. However, the amount you get from a coffee blend is relatively small compared to other sources.

Potential Digestive Effects

Because of its inulin content, consuming large amounts of chicory, especially if your body isn’t used to it, can cause gas or bloating for some people. It’s best to start with a small amount in your blend to see how you react.

How to Brew the Perfect Cup of Chicory Coffee

You can buy pre-blended chicory coffee, like the famous New Orleans-style brands, or you can make your own blend. Here’s a simple guide.

Buying a Pre-Made Blend

This is the easiest way to start. Look for “New Orleans Style Coffee” or “Café du Monde” type brands at your grocery store or online. These are typically a medium-roast coffee pre-mixed with chicory. They are designed to be brewed using specific methods.

Making Your Own Chicory-Coffee Blend

For more control, buy ground chicory root and your favorite ground coffee separately. A standard starting ratio is 2 parts coffee to 1 part chicory. You can adjust this to your taste.

Mix 2 tablespoons of ground coffee with 1 tablespoon of ground chicory root.
Use your normal brewing method, but note: chicory grounds are finer and can clog some filters. A French press or metal filter works best.
Use slightly hotter water than usual, around 200-205°F, for better extraction.
Let it brew, then pour and enjoy. You might want to add warm milk or a sweetener, as is traditional.

Traditional New Orleans Café au Lait

This is the classic way to enjoy chicory coffee. It’s simple but specific.

Brew a strong pot of chicory coffee blend using a drip method or French press.
Heat an equal amount of milk (whole milk is traditional) until hot but not boiling.
In a large cup, simultaneously pour the hot coffee and hot milk. The goal is equal parts.
Sweeten with sugar if desired. The result is a smooth, creamy, and robust drink.

Where to Find Chicory and Chicory Blends

Finding chicory is easier than ever. Most well-stocked grocery stores carry it in the coffee or tea aisle. You can also find it at health food stores, as it’s sometimes sold as a herbal tea. Online retailers offer the widest variety, from pure chicory root to artisan coffee blends.

When buying pure chicory, look for a dark, evenly roasted powder. It should smell rich and slightly sweet, not burnt. For blends, read the label to see the coffee-to-chicory ratio so you know what your getting.

Common Mistakes to Avoid When Using Chicory

To get the best experience, steer clear of these pitfalls.

Using Too Much: Chicory has a strong flavor. Overdoing it can make your coffee taste unpleasantly earthy or medicinal.
Wrong Grind Size: If you buy whole root and grind it, avoid a powder-fine grind. A coarse grind similar to sea salt is better for most brewing methods and prevents a muddy cup.
Wrong Brewer: As mentioned, paper filters can get clogged. Stick with immersion brewers or a percolator.
Storing It Poorly: Like coffee, chicory loses its flavor. Keep it in an airtight container in a cool, dark place. Don’t store it for months on end.

Chicory as a Standalone Caffeine-Free Drink

You don’t need coffee to enjoy chicory. Brewed alone, it makes a lovely, warming drink. It’s a great option for evenings when you want a coffee-like experience without the caffeine. The flavor is similar to coffee but with a more pronounced malty, woody character. Some people even use it as a base for “herbal lattes” by frothing milk into it.

DIY: Roasting Your Own Chicory Root

For the true enthusiast, roasting your own chicory root can be a rewarding project. You can sometimes find raw, dried chicory root online or at specialty stores.

Preheat your oven to 300°F.
Spread the chopped, dried roots in a single layer on a baking sheet.
Roast for 45-60 minutes, stirring every 15 minutes, until the roots are dark brown and fragrant. They should snap, not bend.
Let the roots cool completely, then grind them in a coffee grinder to a consistency that suits your brewer.

This allows you to control the roast level, from a lighter, sweeter roast to a deep, dark one.

Frequently Asked Questions (FAQ)

Does chicory coffee taste like regular coffee?

It’s similar but distinct. It has the dark, roasted notes of coffee but with a more earthy, woody, and slightly sweeter flavor. It’s often described as smoother and less acidic.

Is chicory in coffee good for you?

In moderation, it can be part of a healthy diet. The inulin fiber may offer gut health benefits, and it reduces caffeine per cup. However, it’s not a significant source of nutrients on its own.

Can I drink chicory coffee if I’m allergic to coffee?

Chicory is from a different plant family altogether (the dandelion family). An allergy to coffee beans does not automatically mean an allergy to chicory. However, you should consult with a doctor first, especially if you have known plant allergies. Cross-reactivity is possible but not common.

Why is chicory so popular in New Orleans?

The tradition came from French immigrants and became ingrained in local culture, especially at iconic cafes like Café du Monde. The style of coffee—strong, with chicory, and served as a café au lait with beignets—became a defining culinary experience of the city.

Does chicory make coffee stronger?

Not in terms of caffeine. It actually makes it weaker in caffeine. But it does create a stronger, more intense flavor and a thicker mouthfeel, which people often associate with a “stronger” cup.

Can I use chicory in cold brew?

Absolutely. Chicory makes an excellent cold brew. Its smooth, low-acidity profile shines when brewed cold. Use your normal cold brew ratio and method, just substitute some coffee grounds with chicory. Steep for 12-24 hours, then strain and serve over ice.

Final Thoughts on Chicory Coffee

Chicory in coffee is more than just an ingredient; it’s a piece of culinary history. It offers a unique alternative for coffee lovers seeking a different taste or a lower-caffeine option. Whether you try a classic New Orleans blend or experiment with your own ratios, it’s an easy way to expand your coffee horizons.

The key is to start with a small amount and adjust to your preference. Remember the brewing tips to avoid common issues. You might just find that this historic blend becomes a new favorite in your morning routine. Its rich, smooth character has a way of growing on you, offering a comforting and distinct cup that stands apart from ordinary coffee.