Chicory Coffee

No, chicory coffee is naturally caffeine-free. The beverage is made from the roasted root of the chicory plant, which does not contain caffeine. This makes it an ideal option for those looking to reduce or eliminate their caffeine intake while still enjoying a rich, coffee-like drink.

Chicory coffee has a unique flavour profile that is often described as earthy, nutty, and woody, with hints of caramel and a pleasant bitterness. When roasted, the bitter flavour of the raw root is reduced, bringing out notes of caramelised sugar. Its flavour is said to be similar to a robust coffee, but with a distinct and improved aroma.

Chicory coffee is well known for being naturally caffeine-free. Beyond this, it is an excellent source of inulin, a prebiotic fibre that supports gut health by feeding good bacteria. The inulin in chicory can also help regulate blood sugar levels, aid digestion by adding bulk to stools, and promote a feeling of fullness, which may assist with weight management. It also contains compounds with antioxidant and anti-inflammatory properties.

To make chicory coffee, you can roast fresh chicory roots until they turn a golden-brown colour, then grind them to the desired coarseness. The chicory grounds can then be brewed on their own or blended with ground coffee. A popular brewing ratio is two-thirds coffee to one-third chicory, but this can be adjusted to personal preference. You can use a French press, drip coffee maker, or espresso machine for brewing. Or the easy option is to purchase some of the roasted ground chicory coffee we offer above :-)

Chicory root is naturally rich in inulin, a prebiotic fibre that supports digestive wellbeing.

The use of chicory as a coffee substitute became widespread in France during Napoleon's Continental Blockade of Britain in 1808 when coffee supplies were cut off. The practice was then brought to and became a cultural staple in New Orleans, where its use persisted long after the blockades were lifted.

Yes, chicory coffee is considered a good substitute, especially for those looking to reduce their caffeine intake, as it has a similar taste and colouring to regular coffee, but without the caffeine. It can be brewed on its own to enjoy its unique flavour. It has become increasingly popular here in Australia in recent years because of this.

While there isn't a strict daily limit, it is generally considered safe to drink chicory coffee every day. The key thing to keep in mind is its high inulin fiber content, which for some people can lead to digestive issues like bloating, gas, or diarrhea if you consume large quantities. It is typically a good idea to start with a moderate amount and pay attention to how your body responds before you decide to up your intake.

The ideal ratio is a matter of personal taste, but a good starting point is one part chicory to two or three parts coffee grounds. For example, if you are using six tablespoons of coffee, try adding two tablespoons of chicory. This ratio can be adjusted to your preference; increase the chicory for a bolder, more earthy flavour and a lower caffeine content, or reduce it for a milder taste.

The tradition of mixing chicory with coffee actually started out of necessity. Back in the day, especially during tough times like the Civil War in the US when coffee was hard to come by, chicory served as a cheap and easily accessible alternative to help stretch the coffee supply. Nowadays, people blend chicory with their coffee for a few key reasons: first, it cuts down on caffeine since chicory is naturally caffeine-free; second, it brings a unique nutty and earthy flavor that can mellow out the bitterness of dark roasts; and lastly, it offers health perks, as chicory root is rich in inulin, a prebiotic fiber that supports gut health.

You can find some of the best Chicory coffee brands like Bonvit and Teeccino here at Aussie Health Products. You can also sometimes find it at specialty health food stores if you would prefer to buy it in person rather than have it delivered.