The Taste of New Orleans: Chicory and Coffee
What is the connection of chicory with coffee? Let’s start by finding out what chicory is and its origins. Chicory is a plant that was originally found in Europe, particularly in the northeast regions of the continent. During the 18th century chicory was used as a coffee substitute in parts of northern Europe. Eventually chicory was introduced in North America in New Orleans and it continues to be a part of the rich culinary tradition of the city.
The chicory plant has many different uses, but it is usually associated with coffee. Processing chicory is similar to processing coffee beans. The root of the plant is dried, roasted and ground, and the ground chicory is then brewed as a coffee alternative.
Chicory has a sweet smelling aroma but has a sweet-bitter and sour flavor. When roasted and ground, it cannot be easily distinguished from roasted coffee. As a substitute, it brews just like a regular coffee, but is a little thicker and more soluble so you don’t use so much of it when brewing.
What is nice about it as an alternative is that chicory has no caffeine content. Also, it is found to have health benefits other than being decaffeinated. If coffee serves as an anti-oxidant, chicory helps cleanse the blood and works well for a healthy liver. It is an cheap substitute for coffee.
In New Orleans, chicory has long been used as an additive to coffee. Chicory adds a distinctive taste to coffee and its flavor. Chicory and coffee blend producers use about 30% roasted and ground chicory, thereby cutting the caffeine content of the coffee. It serves to mellow the bitter taste of coffee.
Coffee companies in New Orleans give their customers choices of coffee blends with or without chicory, but the locals still prefer their brewed coffee with a taste of chicory. Consumption of chicory and coffee in New Orleans is relatively high compared to the other places in the United States.
In the coffee town of New Orleans, the neighborhood prefers these top ranking local brands: Community Coffee, French Market Coffee, and Café de Monde, and Morning Call Coffee. New Orleanians prefer to have their coffee strong.
Here’s a simple procedure to make classic Café Noir, otherwise known as Chicory and Coffee. To make really good coffee, use an old-fashioned drip coffee pot. Use one heaping tablespoon of ground coffee and chicory for every cup of water. Bring the water to a boil, then pour a small amount on the pot, just enough to moisten the mixture. Gradually pour the boiled water until the ground mixture has completely dripped through. Now you have a nice cup of Café Noir. For an enhanced taste, you can add a bit of milk and sugar.
For a taste of the Big Easy, try a chicory and coffee blend.
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Funny how one person’s poison is another person’s delight! In South Africa, many of the cheaper instant and filter coffee has chicory in it and if you can afford “pure instant” or “pure filter” coffee, you’ll give up chicory based coffee like a flash.
I guess it has a lot to do with the perception that chicory “cheapens” the product, but after reading this, I realise it is just that – a perception. It can add to the taste of coffee too!