Ratio & Matter
- Option A — Pure Chicory Coffee 1 tablespoon roasted ground chicory root 240 ml (1 cup) water
- Option B — Coffee + Chicory Blend (Traditional Style) 2 teaspoons ground coffee 1 teaspoon roasted ground chicory root 240 ml water
- Optional Add-ins Milk or plant milk (¼–½ cup) Sugar, honey, or sweetener (to taste) Cinnamon (pinch) Vanilla extract (1–2 drops)
Apparatus
- Small saucepan or kettle
- Coffee filter / French press / strainer
- Mug
- Spoon
- Measuring spoon
- Optional: milk frother or whisk
A simple step-by-step guide to making chicory coffee at home, including ingredients, equipment, timing, and a quick instant single serving method.
The Process
Heat Water: Bring 1 cup water to near boiling (about 90–96°C). Avoid aggressive boiling to prevent bitterness.
Add Chicory: Saucepan Method Add chicory to hot water. Simmer gently for 3–5 minutes. French Press Method Add chicory grounds to press. Pour hot water over. Steep 5 minutes.
Strain: Filter through coffee filter, fine strainer, or press down French press plunger.
Customize: Add milk for creaminess, sweetener if desired, and spices or vanilla for aroma.
Serve: Stir well and drink hot.