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|Chicory was a popular coffee substitute and economizer for 2 centuries, back when coffee was more prized, and pure coffee was a luxury. In that time, it became a matter of cultural preference to use chicory in coffee, in the United States it was synonymous with New Orleans coffee. The specific taste of famous New Orleans brands is due to the blend of dark roasted coffee and chicory. But when I worked in New Orleans I found how stale the coffee was, and what low quality chicory was being used. If you use high quality coffee, like our French Roast Blend that you roast yourself, and a true imported French Chicory, you will get optimal results with that typical New Orleans Cafe au Lait cup character. Read the review below for the ratio of coffee-to-chicory typically used. I was always told that Chicory was related to the Radish and that is what I wrote on this page. But you savvy readers won't let me make such errors: Chicory is in the plant family Compositae or Asteraceae, the sunflower family. Think Jerusalem artichoke. Radish is in the Brassicaceae or Cruciferae family, the mustard family. Thanks for keeping me honest... -Tom|
We are currently out of stock. The review below is provided for your reference.
We are currently out of stock. The review above is provided for your reference.
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Tom's Sample Cupping Log | Moisture Content Readings
This page is authored by Thompson Owen and Sweet Maria's Coffee, Inc. and is not to be copied or reproduced without permission