The Secret Ingredient in Your ‘Kaapi’
Many of India's most popular coffee powders aren't 100% coffee. They are blends of coffee beans and roasted chicory root, a practice that has defined South Indian filter coffee, or 'kaapi', for generations. Chicory, a plant from the dandelion family,
has a root that, when roasted and ground, offers a taste profile with notes of chocolate and caramel. It was originally introduced as a cost-saving measure, allowing coffee supplies to be stretched further. Over time, however, the unique flavour profile it created became beloved. Chicory adds body, reduces the bitterness of some coffee beans, and results in the thick, dark decoction that is the hallmark of a strong filter coffee.
A Major Change for Consumer Transparency
For years, while it was known that blends contained chicory, the exact ratio was often a brand's secret. Consumers had to rely on vague terms like “strong” or “aromatic,” or simply stick to a trusted brand without knowing its precise composition. That's all set to change. The Food Safety and Standards Authority of India (FSSAI) has mandated new labelling rules that will take effect from July 1, 2026. Under these regulations, every package of a coffee-chicory blend must prominently display the exact percentages of both coffee and chicory on the front of the pack. This move aims to bring much-needed transparency, empowering buyers to make informed decisions.
How Ratios Change Your Cup
The coffee-to-chicory ratio dramatically impacts the final taste, aroma, and strength of your brew. Understanding these differences is key to finding your perfect match. A blend with a high coffee percentage, such as 80:20 or 85:15 (coffee to chicory), is common for those who prefer a more coffee-forward flavour with just a hint of chicory's body and sweetness. This is often considered a premium blend. As the chicory percentage increases, say to a 70:30 or 60:40 blend, the brew becomes thicker, darker, and more bitter-sweet, with a more pronounced earthy flavour from the chicory. These blends are often favoured by those who enjoy a very strong, thick decoction that stands up well to milk and sugar. Because chicory is caffeine-free, a higher chicory content also means lower overall caffeine in your cup.
Becoming a Smarter Coffee Buyer
With the new FSSAI rules, comparing products will become straightforward. Instead of guessing, you can directly compare a 70:30 blend from one brand with an 80:20 from another. If you love a thick, robust, and less caffeinated coffee, you might gravitate towards blends with 30% or 40% chicory. If you prefer the nuanced flavour notes of coffee beans and want just a little extra body, a blend with 15-20% chicory would be a better choice. This transparency allows you to experiment with different ratios to pinpoint exactly what you like. It moves the power from the producer to the consumer, allowing your personal taste, not just brand loyalty, to guide your purchase. The regulations also stipulate that any coffee-chicory mixture must contain at least 51% coffee, ensuring coffee remains the main ingredient.
