The New Rule on the Shelf
The Food Safety and Standards Authority of India (FSSAI) has introduced a new amendment that is set to change how we buy coffee. Effective July 1, 2026, all packages of “Coffee Blended with Chicory” and “Instant Coffee-Chicory Mixture” must prominently
display the exact percentage of both coffee and chicory on the front of the label. This move is designed to bring greater transparency to consumers, who have often been left guessing about the composition of their preferred brew. Previously, this information was often in small print or not clearly stated. The new regulation mandates a clear, front-of-pack declaration, empowering consumers to make more informed choices based on taste and preference.
A History Steeped in Tradition
The practice of blending chicory with coffee is deeply rooted in Indian culture, especially in the South. Historically, it began as an economic measure. Chicory, the root of a plant from the dandelion family, was cheaper than coffee beans, and adding it helped stretch precious coffee supplies, particularly during times of scarcity like the French Civil War, a practice that later spread to India. Over generations, however, what started as a necessity evolved into a preference. Many grew to love the unique flavour profile that chicory imparts. Today, for many, the quintessential cup of South Indian filter coffee, or 'kaapi', is incomplete without the distinct character of chicory. It gives the coffee a full-bodied, creamy texture and a bittersweet finish that has become iconic.
Decoding the Numbers: What’s Your Blend?
With percentages now clearly visible, you can become the master of your own brew. The numbers are a straightforward guide to flavour and strength. A blend with a higher coffee percentage, like 80:20 (80% coffee, 20% chicory), is considered the 'gold standard' by many for authentic filter coffee. It offers a rich coffee flavour with a smooth, balanced body and is a popular choice for daily home brewing. As the chicory percentage increases, say to a 70:30 or 60:40 ratio, the brew becomes heavier, thicker, and more robust in its earthy bitterness. These higher-chicory blends are often preferred by those who enjoy a strong, hotel-style coffee with a very thick decoction. Since chicory is caffeine-free, a higher chicory content also means lower overall caffeine in your cup.
Taste, Texture, and Cost
Chicory’s role extends beyond just being a 'filler'. Its roasted root adds a specific flavour that some describe as nutty and woody, which balances the bitterness of certain coffee beans, especially Robusta. It also creates a thicker, more viscous 'decoction'—the potent coffee concentrate used in filter coffee—which provides a richer mouthfeel. Economically, chicory has always been a way to manage costs. It is generally cheaper than coffee beans, which allows manufacturers to offer a more affordable product. This has been a double-edged sword; while it makes coffee more accessible, it has also been a point of contention for coffee growers who argue it reduces demand for pure coffee. The new labelling rule doesn't ban chicory but puts the choice firmly in the hands of the consumer, who can now weigh taste against cost with full knowledge.
Beyond the Blend
While the coffee-chicory ratio is a crucial piece of the puzzle, it’s not the only factor that determines the final taste in your cup. The type of coffee beans used—whether they are milder Arabica or bolder Robusta—plays a huge role. The roast level, from light to dark, also significantly influences flavour. Furthermore, the grind size and brewing method are just as important. A perfect ratio can still result in a disappointing cup if the coffee is not brewed correctly. Therefore, while you use the new percentage labels to guide your purchase, remember that it is one part of the larger art of making a great cup of coffee. The new transparency is a fantastic starting point for experimentation to find the blend and brew that is perfect for you.
