The Humble Root in Your 'Kaapi'
That distinct, slightly sweet, and robust character in many traditional filter coffees comes from chicory. A flowering plant from the dandelion family, its root is roasted and ground to be used as a coffee additive or substitute. This practice isn't new;
it began in 19th-century France during a time of coffee scarcity and eventually made its way to India. Initially a measure to make expensive coffee supplies last longer, the blend became popular for the unique flavour and body it created, turning a necessity into a preference, especially in South India. Chicory root is naturally caffeine-free and, when roasted, develops a nutty, earthy flavour with caramel-like notes that complements the bitterness of coffee beans.
Why Blend Coffee with Chicory?
The tradition of adding chicory persists for several reasons. Primarily, it’s about flavour and texture. Chicory adds a perceived strength and thickness to the decoction, creating a fuller body and a smoother mouthfeel that many coffee drinkers love. It also helps to balance the sharp bitterness of certain coffee beans, particularly the Robusta variety commonly used in filter coffee blends. The result is a brew that is often described as richer and less acidic. Economics also plays a role; chicory is less expensive than coffee, so blending can make the final product more affordable for consumers without a significant compromise on what has become a traditional taste profile.
Decoding the Numbers on the Pack
The reason for the taste variation between identically branded packs lies in the coffee-to-chicory ratio. For years, this information was not always prominently displayed, leading to consumer confusion. However, recognising this, the Food Safety and Standards Authority of India (FSSAI) has mandated clearer labelling. As of July 1, 2026, all coffee-chicory mixture packs must declare the exact percentage of coffee and chicory on the front of the package. Regulations also stipulate that any blend must contain at least 51% coffee to be sold as a coffee-chicory mixture. This move empowers consumers to know precisely what they are buying and to choose the blend that best suits their palate.
Finding Your Perfect Blend Ratio
The ratio is a matter of personal preference, and different blends cater to different tastes. A higher chicory content generally means a thicker, more robust, and less caffeinated cup. Here’s a quick guide to common ratios: 80:20 (80% coffee, 20% chicory): Often considered a 'gold standard', this blend offers a smooth, balanced cup where the coffee flavour remains prominent, with just a hint of chicory's body and sweetness. It's a great starting point for many. 70:30 (70% coffee, 30% chicory): This blend is stronger and more full-bodied, often compared to the classic 'hotel-style' filter coffee. It delivers a robust flavour that stands up well to milk and sugar. 60:40 (60% coffee, 40% chicory): For those who prefer an intensely strong, thick, and earthy cup with lower caffeine content, this ratio is ideal. The chicory flavour is much more pronounced in this blend.
