Authentic New Orleans Chicory Coffee: How To Brew

Quick answer

• Use a dark roast coffee, ideally a French or Italian roast.
• Blend your coffee with roasted chicory root, about a 1:1 ratio to start.
• Grind your coffee and chicory blend medium-coarse, like sea salt.
• Use a drip coffee maker or a French press for brewing.
• Start with a 1:15 coffee-to-water ratio (e.g., 1 oz coffee to 15 oz water).
• Serve hot, often with plenty of milk and sugar.

For an authentic taste, consider using a high-quality New Orleans chicory coffee blend like this one.

New Orleans Roast 100% Pure French Chicory - 12oz (Pack of 1)

• ☕100% Pure Ground Chicory - Brews rich dark roast with a robust flavor
• ☕Caffeine Free Coffee Alternative/Substitute - Features a delicious, roasted coffee-like taste, and supports a healthy alternative to hot caffeinated drinks. Perfect for coffee lovers!
• ☕Chicory coffee can be brewed just like regular coffee, so you can follow your guidelines and add your own spices. Chicory can also be blended in with regular coffee as a flavor complement if you brew 2/3 grounded coffee and 1/3 chicory coffee.
• ☕Anyone who grills or smokes meat has likely heard of a coffee rub. For these recipes, coffee grounds are mixed in with other ingredients before the cook coats the piece of meat in their rub or seasoning. The result offers a degree of intensity and depth, and ground chicory takes this to the next level, adding chocolate, caramel and wood notes.
• ☕As a starting point, any baking recipe that lists coffee for flavoring in the batter, filling or icing can be substituted with chicory, preferably brewed before being added to the recipe.

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Who this is for

• Coffee lovers who want to explore unique regional flavors.
• Those curious about the history and taste of New Orleans coffee culture.
• Home brewers looking for a bold, slightly bitter, and complex coffee experience.

What to check first

Brewer type and filter type

Most drip coffee makers work fine. If you’re using a French press, make sure the mesh filter is clean. Paper filters can sometimes impart a subtle taste, but for chicory coffee, it’s usually not a big deal. Some folks swear by a metal filter for that extra bit of body.

Water quality and temperature

Good water makes good coffee. If your tap water tastes funky, use filtered water. Aim for water that’s around 195-205°F (90-96°C) right before it hits the grounds. Too cool, and you won’t extract enough flavor. Too hot, and you risk burning the coffee.

Grind size and coffee freshness

Freshly ground beans are key. For chicory coffee, a medium-coarse grind is generally best, similar to coarse sand or sea salt. Too fine, and you’ll get a muddy, over-extracted cup. Too coarse, and it’ll be weak and watery. Use your coffee within a few weeks of roasting for peak flavor.

Coffee-to-water ratio

This is your starting point. A good baseline is 1:15, meaning 1 part coffee to 15 parts water by weight. For example, 30 grams of coffee and chicory blend to 450 grams (about 16 oz) of water. You can adjust this to your taste – more coffee for a stronger brew, less for weaker.

Cleanliness/descale status

This is non-negotiable. Old coffee oils turn rancid and will ruin your brew. Run a cleaning cycle with a descaling solution or vinegar if your machine hasn’t been descaled in a while. Rinse thoroughly afterward. A clean brewer is a happy brewer.

Step-by-step (brew workflow)

1. Gather your ingredients. You’ll need dark roast coffee beans, roasted chicory root, and fresh water.

• What “good” looks like: Everything is ready to go, no last-minute scrambling.
• Common mistake: Forgetting to check if you have enough chicory. Don’t run out mid-brew!

2. Weigh your coffee and chicory. Start with a 1:1 ratio of coffee to chicory by weight. For example, 2 oz of coffee and 2 oz of chicory.

• What “good” looks like: Precise measurements for consistent results.
• Common mistake: Guessing the amounts. This leads to an unbalanced flavor profile.

3. Grind your blend. Grind the combined coffee and chicory to a medium-coarse consistency.

• What “good” looks like: Evenly sized particles, like coarse sand.
• Common mistake: Grinding too fine, which can clog filters and lead to bitter coffee.

4. Prepare your brewer. If using a drip machine, insert a filter. If using a French press, ensure the plunger is clean.

• What “good” looks like: A clean, ready-to-go brewing device.
• Common mistake: Using a dirty filter or a French press with old grounds.

5. Add the grounds. Place your ground coffee and chicory blend into the filter basket or French press carafe.

• What “good” looks like: The grounds are evenly distributed.
• Common mistake: Tamping down the grounds too much, which can impede water flow.

6. Bloom the coffee (optional but recommended). Pour just enough hot water (about twice the weight of the grounds) to saturate them. Let it sit for 30 seconds.

• What “good” looks like: The grounds puff up and release CO2.
• Common mistake: Skipping this step, which can lead to a less flavorful extraction.

7. Continue brewing. Slowly pour the remaining hot water over the grounds in a circular motion.

• What “good” looks like: Steady water flow, even saturation of all grounds.
• Common mistake: Pouring too fast or all at once, which can cause channeling and uneven extraction.

8. Let it steep/drip. For a drip machine, let the cycle complete. For a French press, let it steep for about 4 minutes.

• What “good” looks like: The coffee is fully brewed and ready to be served.
• Common mistake: Under-steeping (weak coffee) or over-steeping (bitter coffee) in a French press.

9. Press and serve. If using a French press, slowly press the plunger down. Pour immediately.

• What “good” looks like: A clean pour with minimal sediment.
• Common mistake: Leaving brewed coffee in the French press, leading to over-extraction.

10. Add your fixings. New Orleans style often means milk and sugar. Adjust to your preference.

• What “good” looks like: A perfectly balanced cup for your palate.
• Common mistake: Adding too much sweetener or milk, masking the coffee and chicory flavors.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes weak and sour, then increase the coffee-to-water ratio or grind slightly finer because you’re likely under-extracting.
• If your coffee tastes bitter and harsh, then decrease the coffee-to-water ratio or grind slightly coarser because you’re likely over-extracting.
• If your French press is difficult to plunge, then your grind is likely too fine because it’s clogging the filter.
• If you taste metallic notes, then your water quality might be an issue, so try filtered water because tap water can contain minerals that affect taste.
• If your coffee has a “burnt” taste, then your water might be too hot, so let it cool slightly before brewing because excessively hot water can scorch the grounds.
• If you’re getting sediment in your cup from a French press, then your grind might be too coarse or your filter needs replacing because larger particles escape.
• If your coffee tastes “off” or stale, then check the freshness of your beans and chicory because they lose flavor over time.
• If your drip machine is slow to brew, then your grind might be too fine, or the machine needs descaling because the water flow is restricted.
• If you want a bolder flavor, then increase the proportion of chicory in your blend because chicory adds a robust, earthy note.
• If you prefer a smoother cup, then slightly decrease the chicory ratio or use a slightly coarser grind because too much chicory can enhance bitterness.

FAQ

What is chicory, anyway?

Chicory is a plant, and its roasted root is ground and used as a coffee substitute or additive. It has a deep, earthy flavor and a slight bitterness that complements dark roast coffee.

Can I use regular coffee with chicory?

Absolutely. While dark roasts are traditional, you can experiment with different coffee beans to find a blend you like with chicory.

Where do I buy roasted chicory?

You can find roasted chicory root at many specialty grocery stores, health food stores, or online retailers. Look for brands specifically marketed for coffee blending.

How much chicory should I use?

A common starting point is a 1:1 ratio of coffee to chicory by weight. Some prefer more coffee, some prefer more chicory. Experiment to find your sweet spot.

Is chicory coffee caffeinated?

Chicory itself is caffeine-free. The caffeine content comes from the coffee you blend it with.

Does New Orleans chicory coffee taste like regular coffee?

It has a distinct flavor. It’s often bolder, earthier, and has a pleasant bitterness that’s different from standard coffee.

Can I make New Orleans chicory coffee in a Keurig?

Not directly. You’ll need to use a reusable K-cup filter and fill it with your pre-ground coffee and chicory blend.

What’s the best way to store my coffee and chicory blend?

Store them in an airtight container in a cool, dark place. For best flavor, grind only what you need for each brew.

What this page does NOT cover (and where to go next)

• Specific brand recommendations for coffee beans or chicory.
• Detailed history of coffee in New Orleans beyond its connection to chicory.
• Advanced brewing techniques like pour-over or espresso with chicory.
• Recipes for New Orleans-style coffee drinks beyond the basic brew.