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How to Make Decoction with Chicory Filter Coffee
Chicory changes how you make decoction. Powder quantities by ratio, a step-by-step method and fixes for common problems.
4 min read
Decoction is the strong coffee concentrate you make before adding milk, and chicory changes how you should make it. Chicory extracts faster and gives a thicker, darker liquid, so the usual recipe needs small adjustments.
Quantities
| Blend | Powder per 100ml water | Resulting decoction |
|---|---|---|
| 80:20 | about 12g | Balanced, aromatic |
| 70:30 | about 11g | Thicker, mellow |
| 60:40 | about 10g | Dark, heavy |
| 50:50 | about 9g | Very dark, earthy |
Treat these as starting points. Higher-chicory blends need slightly less powder because they thicken the liquid quickly.
Method
- Preheat the filter by rinsing with hot water.
- Add the powder and press it gently - do not tamp hard, or the water will not pass.
- Pour water just off the boil in stages.
- Wait for the full drip. Rushing it by pouring cold water or stirring gives a weak decoction.
- Use it within a few hours. Decoction made in the morning is best kept for that day.
Troubleshooting
- Drips too slowly: the grind is too fine, or the powder is pressed too hard. Loosen it.
- Too bitter: use less powder or move to a higher-chicory blend.
- Too thin: use more powder, or a lower-chicory blend.
- Cloudy and gritty: the grind is too fine for your filter.
Your first batch is rarely right; change one thing at a time. For the general method, see how to make filter coffee decoction.
