Chicory (Cichorium intybus) is a leafy blue-flowered plant whose taproot, when roasted and ground, looks and smells uncannily like coffee. It has been used to extend or replace coffee for over 200 years — during Napoleon’s blockade in Europe, during American Civil War shortages, and later as a staple of French and South-Indian coffee cultures.
How chicory changes coffee
- Body — chicory contains inulin, which gives the brew a thicker mouthfeel.
- Colour — the decoction turns nearly opaque, glossy black.
- Flavour — earthy, slightly sweet, with a hint of dark chocolate and roasted nuts.
- Caffeine — chicory has none, so a chicory-heavy blend is naturally lower in caffeine.
The health angle
Chicory is one of the richest natural sources of inulin, a prebiotic fibre that feeds beneficial gut bacteria. It may also aid digestion and help regulate blood sugar. That is why chicory blends are often gentler on the stomach than pure coffee.
Pure coffee vs coffee-chicory blends
A pack marked “100% coffee” contains no chicory. Anything labelled “80:20” or “70:30” usually refers to the coffee-to-chicory ratio. Both are legitimate — it depends on what you want in the cup.
