Coffee and Chicory: What It Is and How Much Is Right
Most South Indian filter coffee is a mix of coffee and roasted chicory. Here is what chicory does and how to pick your blend.
What is chicory?
Chicory is the root of a flowering plant. The root is dried, roasted and ground, much like coffee. It has no caffeine.
Why is it added to filter coffee?
- Thicker, darker decoction. Chicory gives the heavy body that stands up to plenty of hot milk.
- A mellow, caramel-like bitterness that many people grew up with as the taste of kaapi.
- Better value. Chicory costs less than coffee, so a blend makes more cups per rupee.
How much chicory is right?
It comes down to taste:
- About 30% chicory, as in our Special Blend: aromatic coffee with the traditional thick decoction. A good place to start.
- About 49% chicory, as in our Classic Blend: very strong and heavy, ideal if you drink coffee with lots of milk.
- No chicory: Pure Arabica for a smooth, fragrant cup, or Pure Robusta for maximum strength.
Do I brew it differently?
No. Coffee-chicory blends and pure coffee are brewed the same way. Blends with more chicory make a darker decoction, so you may want a little more milk. See our filter coffee guide.