The Historical Tradition of Chicory
First, what is chicory and why is it in your coffee? Chicory is a plant whose roasted root, when ground, has a flavour that resembles coffee but is naturally caffeine-free. Historically, it was used to extend coffee supplies during shortages or to make
coffee more affordable, a practice that began in France and later became popular in India. Over time, this blend became a tradition, especially in South India, where the distinct taste and thicker body it creates are now beloved. The chicory adds a unique, slightly nutty and caramel-like sweetness, reduces bitterness, and gives the decoction the classic, rich texture many coffee drinkers in India prefer.
The Rules of the Blend Game
The key reason for the variation you see on shelves lies in the regulations set by the Food Safety and Standards Authority of India (FSSAI). According to FSSAI rules, any product sold as a "Coffee-Chicory Mixture" must contain at least 51% coffee by mass. This rule sets a minimum for coffee content but leaves a very wide margin—up to 49%—for chicory. This gives manufacturers significant flexibility. One brand might opt for a blend with 80% coffee and 20% chicory (an 80:20 ratio), while another, aiming for a different taste profile or price point, might choose a 60:40 or even a 51:49 blend. Both are legally compliant, yet they will offer vastly different drinking experiences.
Decoding the Label: What the Numbers Mean
Until recently, finding this information could be a challenge. However, to increase transparency, FSSAI has mandated that all coffee-chicory blends must clearly declare the exact percentage of coffee and chicory on the front of the pack. These regulations, effective from July 1, 2026, mean you no longer have to guess. When you see a pack labelled "80:20," it means it contains 80% coffee and 20% chicory. A "70:30" blend has 70% coffee and 30% chicory. This simple declaration is your most powerful tool for choosing a product that matches your preference.
How the Ratio Impacts Your Cup
The coffee-to-chicory ratio dramatically affects four key aspects of your brew: taste, body, caffeine content, and cost. Taste and Body: A higher percentage of chicory (like in a 70:30 or 60:40 blend) results in a brew with a heavier body, a darker colour, and a more pronounced earthy, slightly sweet flavour. It also mellows the natural acidity of the coffee. Conversely, a higher coffee percentage (like 80:20 or 90:10) will produce a cup with a stronger coffee aroma, more pronounced bitterness, and a lighter body. Caffeine: Chicory is caffeine-free. Therefore, the more chicory in the blend, the lower the overall caffeine content per cup. If you're looking for a less stimulating drink, a higher-chicory blend is a good choice. * Cost: Chicory is significantly less expensive than coffee beans. Blends with a higher chicory content are often more economical, which can be reflected in the final retail price.
Choosing Your Perfect Blend
So, which blend is right for you? It’s entirely a matter of personal preference. If you love a strong, aromatic cup with a sharp coffee kick, look for blends with 80% or more coffee. This is often preferred by those who enjoy their coffee black or with minimal milk. If you prefer the traditional, thick, and frothy South Indian filter coffee experience, a 70:30 or even a 60:40 blend might be your ideal choice, as the chicory provides the body needed to stand up to milk and sugar. Don't be afraid to experiment. Thanks to clearer labelling, you can now consciously try different ratios to discover which one makes your perfect cup of coffee.
