The Chicory Question
For generations of South Indian filter coffee drinkers, chicory has been an inseparable part of the experience. It’s the ingredient that gives the brew its iconic dark colour, thick body, and a distinct, slightly bitter finish that many have grown to
love. Historically, chicory, a roasted and ground plant root, was blended with coffee as a cost-saving measure, especially during times when coffee beans were scarce or expensive. This practice, which has roots in 19th-century France and was introduced to India during the British colonial period, wasn't just about economy. Over time, this blend created a unique flavour profile that became a tradition in its own right, shaping family recipes and the very definition of a perfect cup of ‘kaapi’.
Why Is It In Our Coffee?
The decision to blend chicory with coffee was initially driven by practicality, but it stayed for the flavour and texture. Chicory root, which is naturally caffeine-free, adds a caramel-like sweetness and a nutty, earthy depth that balances the bitterness of strong coffee beans like Robusta. This results in a smoother, fuller-bodied decoction that pairs exceptionally well with hot milk and sugar. Economically, chicory remains significantly cheaper than coffee beans, allowing brands to offer larger quantities at more accessible prices, a factor that helped popularise coffee across a wider section of Indian society. In essence, what started as a compromise evolved into a preference, creating a beverage that is cherished for its unique character.
Decoding the Percentages
As you browse coffee aisles, you’ll increasingly see ratios like 80/20 or 70/30 on the packaging. These numbers represent the percentage of coffee to chicory in the blend. An 80/20 blend, for example, contains 80% coffee and 20% chicory. This is often considered the gold standard for a traditional but coffee-forward brew, delivering a bold aroma and clean finish. A 70/30 blend, with 30% chicory, will produce a thicker, darker decoction with a more pronounced earthy sweetness and a heavier body. Blends with even higher chicory content (like 60/40) are also available, offering a creamier cup with less caffeine. Understanding these ratios is the key to finding your perfect balance of strength, flavour, and texture.
The Transparency Shift
For years, the exact chicory percentage was often a background detail. That’s changing, thanks to a major push for transparency. The Food Safety and Standards Authority of India (FSSAI) has mandated that all coffee-chicory mixtures must prominently display the exact percentages of both ingredients on the front of the pack. This regulation, which came into full effect from July 1, 2026, aims to empower consumers, ensuring they can make informed choices and are not misled into thinking a blend is pure coffee. This move also coincides with a broader shift in consumer awareness. A new generation of coffee drinkers is more curious about ingredients, origins, and processing methods, driving brands to be more open about what goes into their products.
How to Choose Your Perfect Blend
With this newfound clarity, how do you pick the right blend? It all comes down to personal taste. If you love a strong, aromatic cup where the coffee bean's character shines through, an 80/20 or even a 90/10 blend is your best bet. If you long for the nostalgic, thick, and comforting ‘degree coffee’ served in traditional canteens, a 70/30 blend will likely hit the spot. For those looking to reduce caffeine intake or who prefer a very mild, creamy cup, a blend with 40% or more chicory could be ideal. The best approach is to experiment. Try a couple of different ratios side-by-side to truly understand the difference. This newfound transparency isn't just a rule for companies; it's an invitation for you to become the master of your own coffee experience.
