Brewing Coffee with Chicory: Flavor and Benefits

Quick answer

• Add chicory root to your coffee grounds.
• Start with a 1:1 ratio of coffee to chicory, then adjust to taste.
• Grind chicory root finely, similar to coffee.
• Use filtered water for the best flavor.
• Brew using your preferred method – drip, French press, or espresso all work.
• Chicory adds a roasted, slightly bitter, and earthy note.
• It can reduce caffeine intake if you use less coffee.

Who this is for

• Coffee drinkers looking to experiment with new flavors.
• Folks interested in reducing their caffeine consumption.
• Anyone curious about the history and taste of chicory coffee.

What to check first

Brewer type and filter type

Your brewer dictates a lot. A French press will give you a bolder, more full-bodied cup. A drip machine offers convenience and a cleaner profile. Paper filters catch more oils and sediment, while metal filters let more through. Chicory works with most, but the result will vary.

Water quality and temperature

Bad water makes bad coffee. If your tap water tastes off, it’ll make your chicory coffee taste off too. Filtered water is your friend here. Aim for water around 195-205°F (90-96°C) for extraction. Too cool, and you get sourness. Too hot, and you can scorch the grounds.

Grind size and coffee freshness

Chicory root is tough, so it needs a good grind. Aim for a fine grind, similar to what you’d use for drip coffee or espresso, depending on your brewer. If you’re grinding whole beans and dried chicory root yourself, do it right before brewing. Freshness is key to flavor. Stale coffee and chicory taste like disappointment.

Coffee-to-water ratio

This is where you play. A good starting point is a 1:1 ratio of coffee to chicory. So, if you normally use 2 tablespoons of coffee, use 1 tablespoon of coffee and 1 tablespoon of chicory. You can go heavier on the chicory for more earthiness or lighter if you just want a hint. Don’t be afraid to experiment.

Cleanliness/descale status

A dirty brewer is a flavor killer. Seriously, clean your gear. Old coffee oils and mineral buildup from water can ruin even the best beans and chicory. Give your machine a good clean and descale it regularly. Your taste buds will thank you.

Step-by-step (brew workflow)

1. Gather your supplies. You’ll need your brewer, coffee beans, dried chicory root, a grinder, filtered water, and a scale or measuring spoons.

• What “good” looks like: Everything is ready and within reach. No frantic searching mid-brew.
• Common mistake: Forgetting to measure your coffee or chicory. Avoid it by having your measurements ready.

To get started, you’ll need some quality roasted chicory. This roasted chicory is a great option for its rich flavor.

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.

Buy on Amazon

2. Grind your coffee. Grind your coffee beans to the appropriate size for your brewer.

• What “good” looks like: A consistent, fresh grind.
• Common mistake: Using pre-ground coffee that’s been sitting around. Avoid it by grinding whole beans just before brewing.

3. Grind your chicory root. If you bought whole dried chicory root, grind it to a similar fineness as your coffee.

• What “good” looks like: Finely ground chicory, no large chunks.
• Common mistake: Grinding it too coarse. Avoid it by running it through the grinder until it’s consistent with your coffee grind.

4. Combine grounds. Mix your coffee grounds and chicory grounds in your desired ratio. A 1:1 ratio is a good starting point.

• What “good” looks like: An even mix of both components.
• Common mistake: Not mixing thoroughly. Avoid it by stirring the combined grounds gently.

5. Heat your water. Heat your filtered water to the optimal brewing temperature, typically 195-205°F (90-96°C).

• What “good” looks like: Water that’s hot but not boiling. Let it sit for 30 seconds after boiling if you don’t have a temperature-controlled kettle.
• Common mistake: Using boiling water. Avoid it by letting the kettle rest for a moment after it boils.

6. Prepare your brewer. If using a paper filter, rinse it with hot water to remove any papery taste and preheat the brewer. For a French press, preheat the carafe.

• What “good” looks like: A clean, preheated brewing vessel.
• Common mistake: Skipping the filter rinse. Avoid it by always rinsing paper filters.

7. Add grounds to brewer. Place your mixed coffee and chicory grounds into the brewer.

• What “good” looks like: An even bed of grounds.
• Common mistake: Tamping down the grounds too much (unless making espresso). Avoid it by keeping the grounds loose.

8. Bloom the coffee (optional but recommended). Pour just enough hot water over the grounds to saturate them. Let it sit for 30 seconds. You’ll see them expand and bubble.

• What “good” looks like: A gentle puffing and expansion of the grounds.
• Common mistake: Pouring too much water during the bloom. Avoid it by using only enough water to wet all the grounds.

9. Complete the brew. Pour the remaining hot water over the grounds, following the instructions for your specific brewer (e.g., slow, circular pour for drip, filling the French press).

• What “good” looks like: Even saturation and proper extraction time.
• Common mistake: Rushing the pour. Avoid it by pouring slowly and steadily.

10. Steep/Drip. Allow the coffee to steep or drip for the appropriate amount of time (usually 3-5 minutes for French press, or until the drip cycle is complete).

• What “good” looks like: The coffee is fully brewed.
• Common mistake: Under- or over-extraction. Avoid it by timing your brew accurately.

11. Serve and enjoy. Pour your chicory coffee into your favorite mug and savor the unique flavor.

• What “good” looks like: A delicious, aromatic cup of coffee.
• Common mistake: Drinking it too hot. Avoid it by letting it cool slightly to appreciate the nuances.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes sour, then try a finer grind or a longer brew time because this indicates under-extraction.
• If your coffee tastes bitter, then try a coarser grind or a shorter brew time because this indicates over-extraction.
• If you want more of the earthy, roasted flavor of chicory, then increase the ratio of chicory to coffee because this will boost its presence.
• If you want less caffeine, then increase the ratio of chicory to coffee because chicory has no caffeine and will dilute the coffee.
• If your coffee tastes weak, then check your coffee-to-water ratio and ensure you’re using enough grounds because too little coffee leads to a watery brew.
• If your coffee tastes muddy, then check your filter type and ensure it’s properly seated because some filters allow more sediment through.
• If you experience channeling (water finding fast paths through the grounds), then ensure your grounds are evenly distributed and not too compacted because this leads to uneven extraction.
• If your coffee has a stale taste, then check the freshness of both your coffee beans and your chicory root because both can lose flavor over time.
• If your brewer is difficult to clean, then consider a simpler brewer design or a more frequent cleaning schedule because cleanliness is paramount for good flavor.
• If you’re experimenting with ratios, then start by changing only one variable at a time (e.g., only the chicory amount) because this helps you pinpoint what affects the taste.
• If your water tastes bad from the tap, then use filtered water because it will significantly improve your coffee’s flavor profile.

FAQ

Can I use chicory instead of coffee?

You can, but it won’t taste like coffee. Chicory itself has a roasted, earthy flavor, but it lacks the complexity and bitterness of coffee beans. It’s often used as a coffee substitute or additive.

How much chicory should I use?

A good starting point is a 1:1 ratio of coffee to chicory by volume. However, this is highly personal. Some people prefer a stronger chicory flavor, while others use just a hint. Experiment to find what you like best.

Does chicory have caffeine?

No, dried chicory root is caffeine-free. This is why many people use it to cut down on their caffeine intake by mixing it with coffee.

What does chicory coffee taste like?

Chicory adds a roasted, slightly bitter, and earthy flavor to coffee. It can also contribute to a fuller body and a darker color in the cup. Think of it as adding a savory depth.

Is chicory good for you?

Chicory root contains inulin, a type of fiber that can be beneficial for gut health. It’s also a source of antioxidants. However, it’s best consumed in moderation as part of a balanced diet.

Can I use chicory in any coffee maker?

Yes, chicory can be brewed in most coffee makers, including drip machines, French presses, percolators, and espresso machines. The grind size and brewing time might need slight adjustments based on your specific brewer.

How should I store chicory root?

Store dried chicory root in an airtight container in a cool, dark place, similar to how you store coffee beans. This will help preserve its flavor and freshness.

What’s the difference between chicory and coffee?

Coffee is made from roasted coffee beans, offering a wide range of flavor profiles from fruity to chocolatey, and contains caffeine. Chicory is a root, roasted and ground, providing a more earthy, slightly bitter, and smoky flavor without caffeine.

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

• Detailed health benefits of chicory (consult a healthcare professional or registered dietitian).
• Specific historical context of chicory coffee in different regions (research historical food journals or culinary history sites).
• Advanced brewing techniques for espresso with chicory (look for specialized espresso brewing guides).
• Recipes incorporating chicory coffee beyond a simple brew (explore coffee recipe blogs or cookbooks).
• Commercial chicory coffee blends and their specific formulations (check product descriptions from coffee brands).