The Humble Root in Your Coffee Cup
First, what exactly is chicory? It’s a flowering plant whose root, when roasted and ground, produces a substance that looks and tastes somewhat like coffee. Historically, it was used to extend coffee supplies during times of scarcity, a practice that began
in Europe and spread to India. Over time, however, what started as a cost-saving measure evolved into a beloved flavour profile, particularly in South India. The practice became so ingrained that many now consider chicory essential for an authentic filter coffee experience, contributing to its signature thickness, colour, and earthy notes that balance the sharpness of the coffee beans.
Why the Blend Persists
While the third-wave coffee movement often champions single-origin, 100% coffee, chicory blends remain incredibly popular in India for several good reasons. Firstly, taste. Chicory imparts a unique, slightly bitter yet sweet, caramel-like flavour and a thicker, more viscous body to the decoction, which pairs exceptionally well with milk and sugar. Secondly, it’s a matter of economics. Chicory is significantly cheaper than coffee, so blends are more affordable for daily consumption. It also increases the yield; a kilo of a 45% chicory blend can produce twice as many cups as a kilo of pure coffee. Finally, because chicory is naturally caffeine-free, a blended coffee offers a less intense caffeine kick, which many prefer.
Decoding the Numbers: A Ratio Guide
The numbers on the front of the pack—80:20, 70:30, 60:40—are the key to your coffee’s character. This ratio represents the percentage of coffee to chicory. 90:10 or 80:20 (The Gold Standard): This is widely considered the classic ratio for authentic South Indian filter coffee. It delivers a smooth, balanced cup where the coffee's aroma and flavour are prominent, but the chicory adds a pleasant body and mellows any harsh bitterness. It's the perfect starting point if you're new to blends. 70:30 (Hotel Style): This blend offers a stronger, bolder cup with a heavier body and a more pronounced earthy finish from the chicory. Many associate this ratio with the strong, satisfying filter coffee served in traditional hotels and cafes. 60:40 or 50:50 (Chicory Forward): With a higher percentage of chicory, these blends are intense, thick, and have the lowest caffeine content. The flavour is robust and distinctly earthy. This is an excellent choice for those who love a very strong, thick decoction or are looking for the most budget-friendly option.
The Rise of Consumer Awareness
So why is this ratio suddenly a front-of-pack question? The trend is driven by a growing 'home barista' culture and increased consumer education. As more artisanal and direct-to-consumer coffee brands emerge, highlighting their 100% Arabica beans, it has sparked a wider conversation about what makes a 'good' cup of coffee. This has led traditional coffee drinkers to re-examine and appreciate the nuances of their preferred chicory blends. Consumers are no longer just buying 'filter coffee'; they are actively seeking the specific blend that matches their taste, whether it's a coffee-forward 80:20 or a robust 70:30.
How to Choose Your Perfect Blend
Choosing the right ratio is a personal journey. Ask yourself a few questions: Do you enjoy your coffee black, or with plenty of milk and sugar? If you drink it black, a blend with less chicory (like 90:10 or 100% coffee) might be preferable to enjoy the bean's nuanced flavours. If you love a classic milky filter coffee, an 80:20 or 70:30 blend will hold up beautifully. Are you sensitive to caffeine or looking for a more economical option? A higher chicory content will serve you well. Don't be afraid to experiment. Pick up a few different small packs and see which one makes your perfect morning tumbler.
