Chicory

Chicory

The use of substitutes tends to achieve prominence when coffee is in short supply and therefore expensive, either due to natural causes such as coffee crop disasters, or trade being affected by world wars. Chicory was used during both world wars as coffee was hard to come by. Many materials have been used, notably cereals, figs and chicory. Substitutes may be consumed in order to avoid taking caffeine.

The Chicory plant is a perennial, Cichorium Intybus, which reaches a height of around 1 metre and bears small blue flowers. The dried Chiorcy root is roasted using a rotating drum roaster, vegetable oil is sometimes added before roasting. The degree of roast is judged by the colour then it is then ground and packed for the market. 

– add around 15% to coffee to give an extra bite!