My mornings always start with a hot cup of coffee. Recently, I was reminiscing about family memories from the 1980s and our special chicory coffee blend. I got curious about chicory’s role in coffee, so I did a little digging within the family. Turns out, we used to drink a blend of 70% Arabica and 30% roasted chicory. Who knew, right?
Fast forward 40 years, and I decided to recreate that taste of my childhood. But this time, I wanted to go all-in and start from scratch, using freshly grown chicory from my own backyard.
Roasted chicory coffee tastes similar to coffee, but it has a unique flavor profile. People often describe it as slightly nutty or woody. Depending on the chicory variety, it can also have a noticeable bitter note. Now, when you mix roasted Arabica coffee with chicory in a 70:30 ratio, you get a cup that smells and tastes remarkably close to pure roasted coffee. It’s all about finding the right balance.
So, What Exactly Is Chicory?
The plant I used is called “Spadona Chicory,” or Cichorium intybus if you want to get all botanical. The leaves are great raw in salads or cooked as a veggie. But the real magic happens with the root: roast it, and you’ve got a coffee substitute ready to blend. Fair warning: both the leaves and the root have a bitter taste, so don’t go overboard. It takes about 2-1/2 months for the root to fully develop. Make sure you give it a good watering twice a week!
Let’s Get Brewing: Step-by-Step
Okay, ready to make some chicory coffee? Here’s how I did it:
1. Harvest and Wash the Roots
After about 2-1/2 months, gently pull up the chicory plant and remove the roots. Wash them thoroughly until they’re nice and smooth. Then, let them dry in the sun for a day to get rid of extra moisture.
One plant should give you around 100 grams of roasted chicory, which is enough for about 7 cups of coffee. You’ll need roughly 10 to 15 grams of roasted chicory powder per cup.
2. Slice and Sun-Dry
The next day, slice the dried roots into 5mm-thick pieces. Spread them out and sun-dry them for another full day to remove any remaining moisture. Trust me, this step is important for the roasting process.
3. Roast the Chicory
Preheat your oven to 220°F (about 104°C). Place the sliced and dried chicory root on a baking tray lined with baking paper. Roast them for 30 minutes, but keep a close eye on them! They can burn easily depending on their quality and moisture content.
After 30 minutes, turn the temperature down to 180°F (82°C) and roast for another 10 to 15 minutes. You’re looking for a dark brown color. Don’t worry if a few slices are a bit underdone. Remove the roasted chicory slices from the oven and let them cool completely.
4. Grind the Chicory
Use a coffee grinder or a mortar and pestle to grind the roasted chicory root into a fine-to-medium coarse powder. The consistency should be similar to coffee grounds.
5. Grind the Coffee
Grind your favorite medium-roasted Arabica coffee beans. Aim for a coarse grind, but add a bit more of the finer powder.
6. Blend It All Together
Use a stainless steel filter, coffee drip-over method, or a pour-over filter. Mix 70% coffee with 30% roasted chicory for your blend.
7. Serve and Enjoy!
Pour the filtered hot Arabica coffee blended with chicory into your favorite mug. Add milk and sugar to taste. Now, sit back, relax, and savor the lovely blend of roasted Arabica coffee with roasted chicory. Enjoy!
And if you just want to try chicory coffee fast, the instant option below is great:
