Coffee From Chicory: From Plant to Cup
How the chicory plant's root is dried, roasted and ground, why it ended up in coffee, and what it does to the cup.
People search for "coffee from chicory" and "chicory plant coffee" because they want to know where the drink comes from. The short answer: the root of the chicory plant is roasted and ground, and it is mixed into coffee or brewed on its own.
The Plant
Chicory is a hardy plant with blue flowers that grows wild in many places, related to the dandelion. Its long taproot is the part used for coffee. The leaves are eaten as a salad green in some cuisines, but it is the root that goes into the cup.
From Root to Powder
- Harvest the roots and wash them.
- Dry them until they are hard and brittle.
- Roast them, which turns the sugars (including inulin) into caramel-like flavours and a dark brown colour.
- Grind to a powder, then blend with ground coffee in the ratio the maker chooses.
Why It Ended Up in Coffee
Roasted chicory was used where coffee was scarce or costly, and it stuck because people liked the taste. In South India it became part of traditional filter coffee, where its body and mellow sweetness suit a milky decoction.
What You Get in the Cup
More body, deeper colour, less bitterness and no extra caffeine. A 30g cup of 70:30 Arabica-based blend has about 275 mg.
Caffeine: ~275 mg per 30 g cup70% coffee / 30% chicory
