Chicory Coffee

As part of the culinary world, coffee is appreciated and enjoyed by people almost everywhere on earth. All coffees share certain aspects; however, one type in particular, known as chicory coffee, stands out due to its unique flavor and process. This article dives into the science behind chicory coffee, from farm to table.

Chicory coffee begins from the humble roots of the field or garden where a plant known as ‘chicory’ is grown. Chicory is a perennial plant that belongs to the dandelion family, meaning it has a deep taproot and has bright blue flowers. It is not a coffee bean at all. Instead, chicory root is roasted, ground, and brewed just like traditional coffee beans.

The growth and harvesting of the chicory root is an integral component of the process. The plant starts with small, light seeds that are planted one to two inches deep. The chicory seedlings need full sun and moderately moist soil and once they emerge they compete vigorously with weeds, which highlights the need for timely weeding and fertilizing in order to support the crop.

Once the tiny chicory leaves reach maturity, they are harvested by hand. The roots are then dug up, trimmed to the correct size, and soaked overnight to restore moisture to the plant. After the water has been substantially reduced, the roots are then chopped and dried in kilns to prepare them for roasting.

The roots can also be dehydrated in the air and made into a powder, or “cut and sifted.” Most commonly, the dried roots are taken to small, independent mills which use a traditional spinning stone wheel, often still powered by a water wheel, to grind the roots into a powder. The amount of time necessary for the grinding varies based on how fine the powder needs to be; modern machines can now be used to produce a finer grind.

During the roasting step, the chicory root is heated to around 190- 200°C while in a metal drum. During this step, the root undergoes a complex series of chemical changes that help to release aromatic compounds and create the desired flavor profile. To provide sweetness, a small amount of sugar might be added during the roasting process.

Once the desired flavor and aroma are achieved, the roasted chicory root is allowed to cool before it is ground into a powder. This powder can then be brewed according to the same process for any other brewed coffee. The finished blended chicory brew is then filtered, packaged, and shipped around the world.

In addition to being enjoyed as a fantastic cup of coffee, chicory is also used as a food additive, particularly in lieu of cane sugar, to provide sweetness and texture to baked goods, jams, and ice cream.

Chicory has an impressive history of use around the globe and is one of the oldest known plants to be consumed by humans. Archeological evidence suggests that this plant is native to the Mediterranean and has been used as a staple food in many regions of Europe, Asia, and North Africa.

Chicory has historically been seen as having medicinal properties, but its popularity as a coffee substitute did not appear until the 19th century. This is largely attributed to Napoleon's blockade of British ports with his naval fleet, which blocked vital imports like coffee beans that were necessary for traditional coffee once tea had become expensive. Chicory root became a viable - and much more affordable - alternative.

Since then, chicory coffee has held its own place in the industry and even experienced a surge in popularity due to its lower caffeine content and the health benefits it holds over other coffee substitutes, such as the popular grain coffee. Popularized by consumers looking for a caffeine-free morning pick-me-up or an evening beverage option, chicory has become a staple of many coffee lovers.

In conclusion, chicory coffee is an interesting type of coffee that has been enjoyed throughout the years and will continue to be appreciated by coffee lovers. Its unique flavor and lower caffeine content make it an appealing substitute for those who are monitoring their caffeine intake. It has also grown in popularity due to the health benefits that it has over other coffee alternatives. From the growth of the chicory root to the packaging and shipping of the coffee, the entire chicory process is steeped in science and tradition.