So what's Chicory?

Ever wonder what gives our traditional coffee that rich, velvety body and deep, soul-warming color? The secret is Chicory! 🌿

Growing up in Chikmagalur, South India, chicory was always the silent hero of our morning ritual. At Le Mil’s, we believe in honoring that heritage while being transparent about what’s in your cup. Chicory (Cichorium intybus) is a hardy plant with beautiful blue flowers, but the real magic happens underground in its roots. While our family has spent five generations perfecting coffee in the mountains, we look to the fields of Jamnagar and Anand in Gujarat for the finest chicory.

When we harvest these roots, roast them, and grind them down, they transform into a caffeine-free powerhouse that tastes remarkably like dark roast coffee—earthy, nutty, and slightly chocolatey. But it’s not just about the flavor! Chicory is packed with inulin, a wonderful prebiotic fiber. This means every sip of our blend is working to support your digestive health and keep your gut microbiome happy.

In our South Indian Filter Coffee, we blend this roasted chicory with our estate-grown beans (usually a 20-30% ratio) to create that iconic, thick "decoction". It cuts through the sweetness of hot, frothy milk and adds a complexity you just can't get from beans alone. Whether you're looking for that authentic Kaapi experience or a 100% caffeine-free alternative that actually satisfies your coffee cravings, chicory is the bridge between tradition and wellness.

Here are some timeless recipes with Chicory you might enjoy.

1. The Classic New Orleans Style Cafe au Lait

This is the most famous use of chicory, popularized by iconic spots like Cafe Du Monde. The chicory cuts the bitterness of the coffee and adds a velvety body.

Ingredients: 2 parts dark roast coffee (ground), 1 part roasted chicory (ground), water, and whole milk.

Method: 1. Mix the coffee and chicory together. 2. Brew using a French Press or Drip method as you normally would. 3. While brewing, heat your milk until it is steaming but not boiling (scalded milk). 4. Fill your mug halfway with the coffee-chicory brew and halfway with the hot milk. Sweeten to taste.

2. "Chicory-Choco" Wellness Latte

Since chicory has a naturally "dark" flavor, it pairs perfectly with cacao for a caffeine-free evening treat.

Ingredients: 1 tbsp roasted chicory, 1 tsp unsweetened cocoa powder, 1 cup oat or almond milk, 1 tsp maple syrup, and a pinch of cinnamon.

Method:

Steep the chicory in 1/2 cup of boiling water for 5 minutes, then strain.

In a small saucepan, whisk the cocoa powder, maple syrup, and cinnamon into the milk over medium heat.

Combine the strained chicory "concentrate" with the frothed cocoa-milk.

3. "Kaapi" South Indian Filter Coffee

South Indian Filter Coffee, also known as Kaapi, is a cultural staple that relies on a specific brewing device called a "coffee filter" (a two-tiered metal canister) and a blend of coffee and chicory. The chicory is essential as it adds thickness, a rich color, and a slight bitterness that balances the heavy sweetness of the milk.

The traditional ratio for a strong, authentic brew is 70% to 80% Coffee and 20% to 30% Chicory.

• The Coffee: Typically a medium-dark roast of Arabica and Robusta beans from the mountains of Chikmagalur or Coorg.

• The Chicory: Roasted and ground chicory root from regions like Jamnagar, Gujarat.

The Brewing Process (The Decoction)

The result of this process is called the "decoction"—a thick, potent coffee concentrate.

Load the Filter: Add 3–4 tablespoons of the coffee-chicory powder into the top chamber of the filter. Spread it evenly and press it down lightly with the included plunger.

Add Water: Pour freshly boiled water over the plunger. Cover the lid and let it sit undisturbed.

The Wait: Over the next 15 to 20 minutes, the water will slowly drip through the powder, collecting as a dark, viscous liquid in the bottom chamber.

The Assembly

The Milk: Heat full-fat A2 milk until it comes to a boil. It must be steaming hot.

The Mix: Pour about 1/4 cup of the decoction into a Tumbler and Dabara (a saucer-like cup). Add the hot milk and sugar to taste.

The Froth: To create the signature froth, "pull" the coffee by pouring it back and forth between the tumbler and the dabara from a height. This cools the coffee slightly and aerates it, creating a thick layer of foam on top.