Coffee guide / Chicory coffee

Chicory coffee: what it is and how to brew it

Chicory is a roasted root that South Indian filter kaapi has long been blended with. It adds body and colour. Here is how to brew it, and how it compares with pure coffee.

In the cup: A thicker, darker, bittersweet decoction that holds up to hot milk. Swadamalnad is 80% Arabica and 20% chicory.

How to make it

Brew an 80:20 blend (About 20 minutes)

  1. Add the powder. Two to three heaped tablespoons of Swadamalnad in the top cup of a steel filter.
  2. Pour and wait. Add water just off the boil and let it drip for 15 to 20 minutes.
  3. Serve with milk. Mix about one part decoction with three parts hot milk.
With chicory (Swadamalnad)Without chicory (Pureswada)
Blend80% Arabica, 20% chicory100% Arabica
CupThick, dark, bittersweetCleaner, lighter body
Best withPlenty of hot milkMilk or black
Powder2–3 heaped tablespoonsAdd about ½ tablespoon more
RoastMedium-darkMedium

What you need

We are planning to stock this equipment; it is not on sale yet.

Which Kaapiswada coffee to buy

Swadamalnad (80% Arabica · 20% Chicory, 250 g): This is the 80:20 chicory blend, the way many South Indian homes drink it.

Also works: Pureswada (100% Arabica · No chicory). If you are not sure about chicory, try the same brew without it and compare.

Tips

Read more: What is chicory in filter coffee? · Filter coffee with or without chicory · 80:20 filter coffee vs 100% Arabica

More guides: I want South Indian filter coffee · I love black coffee · All guides

How to order

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