Sweet Maria's used to sell chicory.

My friend from Bangalore gave me some coffee with chicory once. He said that they specify the ratio that they want, he usually goes with 20% to 30% chicory. We tried it in the aeropress. That was a mistake. He informed me only then that they usually take it with milk and sugar. Took me 2 weeks to get the chicory smell out of my aeropress. I can't imagine that chicory could be used in any blend that goes to make espresso, its smell permeates everything. Apart from my friend the only other time I have ever come across chicory in coffee was in the UK. I have never come across chicory in the US or Italy, although in Italy in the last 10 years it has become popular to add ginseng to an espresso shot. I found it an interesting taste and a fun novelty from time to time.

I generally drop by the Cafe du Monde for cafe au lait and beignets when I'm in New Orleans. Very touristy, but still fun. Coffee with chicory is part of the experience.

There is a place in NJ that has "New Orleans style" Cold brew. This is cold brew with chicory root. I am not a fan of the coffee at this place but the New Orleans iced cold brew light and sweet is better than any coffee ice cream I have ever had. This place roasts their own (inconsistent but usually mediocre) and uses near boiling water for their pour overs so I am NOT a fan of their coffee but that iced New Orleans on a hot summer day is hard to beat!

I believe Folgers used to put hickory in there instant coffee in the 70's

Randy

yakster wrote:Sweet Maria's used to sell chicory.

They also use to sell Malabar Gold..

So I've heard from Dr. John.

RapidCoffee wrote:<image>

I'm no mathemagician, but doesn't 65% Cotton and 35% Polyester add up to 100% NOT COFFEE?

DucaiMann wrote:https://www.dipacci.com.au/costa-rica

Here's one out of left field lol

The real qiestion for me is can you grate and grind simultaneously.