Chicory in Filter Coffee: Love It or Skip It?

Chicory coffee is not for everyone. 

While filter kaapi lovers swear by the use of this root in their kaapi blends for that authentic South Indian kaapi taste, there are others who prefer to steer clear of it.

If you want to decide whether chicory in filter coffee is for you or not, and what coffee-to-chicory ratio you should try, keep reading. 

How Chicory Changes the Taste of Coffee

Historically, chicory was used to increase the volume of coffee during times of shortage. Since roasted chicory tastes similar, it blends well with coffee.

Have you always wondered what it brings to the cup? Chicory’s influence can be felt in the body of the coffee, its aroma, and its flavours. 

For starters, it makes the decoction fuller, adding a thickness to it that can be felt, especially when you mix the coffee with milk. This results in a heavier mouthfeel and an aftertaste that lingers on your palate.

Chicory can also make the coffee more bitter than it naturally is.

In terms of flavour notes, it adds (or enhances) caramel, woody, and nutty notes to the coffee. It also makes the aroma richer and creates a smoother cup.

Why Some People Love Chicory in Their Filter Coffee

Chicory in filter coffee is tied to tradition and nostalgia for many. People who have grown up surrounded by the aroma of chicory coffee find a sense of comfort in it, as it reminds them of home. 

That said, it’s not only this emotional value that appeals to them. The creamy mouthfeel, the rich flavour profile which combines beautifully with milk, and the reduced caffeine are other factors that contribute to people’s love for chicory in their filter coffee.

Why Some People Skip Chicory Coffee

There are several reasons why someone may dislike chicory in coffee.

Firstly, some coffee enthusiasts see chicory as an additive that dilutes the authenticity of coffee. 

They look forward to the origin characteristics which can be masked by the presence of chicory. In the case of high-quality specialty blends without chicory, the pure coffee taste becomes clearer.

Secondly, those who want more caffeine in the cup would prefer non-chicory coffee, as chicory is caffeine-free and reduces the overall caffeine quotient in a serving of coffee. 

For some coffee drinkers, the reason they skip chicory coffee can also be attributed to how it influences taste. They probably enjoy coffee that has a cleaner finish, less prominent aftertaste, or even a lighter coffee body. 

What Coffee-to-Chicory Ratio is Best For You?

If you love chicory in filter kaapi or are open to giving it a go, here are some coffee-to-chicory ratios for you to consider depending on your preferences:

• 80:20 - This proportion is best for those who want chicory in the cup without overshadowing the coffee. It is milder in flavour and a lot smoother. You should opt for this ratio if you like a creamy texture, fuller body, and less bitterness from the chicory.
  

• 70:30 - This ratio is popular among filter kaapi lovers because it produces a bold cup that is typically compared to hotel-style kaapi. It’s strong and not too bitter. The flavours come together to make a well-rounded cup.
  

• 60:40 - Due to the lack of caffeine in chicory, this blend has the least caffeine of the three ratios. That doesn’t mean it doesn’t pack a punch. The flavour profile is intense and robust with more bitterness and a thicker decoction consistency.

Now you know whether chicory coffee is for you or not. If you are keen to try authentic South Indian filter kaapi, we recommend our Traditional kaapi blend, which is crafted with premium-grade chicory. 

For those who prefer non-chicory coffee, take a look at Mysuru or Heritage blends.