What Is Chicory Coffee and Why Do People Drink It?

If you’ve ever sipped a dark, earthy brew that tasted like coffee but lacked caffeine, chances are you were drinking chicory coffee. For centuries, people turned to chicory when coffee was scarce, expensive, or inaccessible — and many still enjoy it today for its rich, roasted flavor and budget-friendly appeal. But what exactly is chicory, and why does it mimic coffee so well?

Chicory coffee is made from the roasted and ground root of the chicory plant (Cichorium intybus). It contains no caffeine but delivers bold roasted flavors similar to coffee. Many coffee blends include up to 30% chicory to reduce caffeine content while adding depth.

What Is Chicory and Where Does It Come From?

Chicory is a hardy, perennial plant native to Europe. It was introduced to North America around the 1700s. While its fresh young leaves can be eaten raw in salads, the older leaves are bitter and typically boiled before eating. But it’s the plant’s thick, dandelion-like root that made it famous — especially when roasted.

How Is Chicory Used as a Coffee Substitute?

Chicory roots are harvested, dried, and then roasted at high temperatures until they darken and develop a deep, caramelized aroma. Once roasted, the roots are ground just like coffee beans. The resulting powder or beans brew a dark, robust drink that closely resembles coffee in color, aroma, and body — but without any caffeine.

Why Do People Mix Chicory With Coffee?

Historically, chicory was used as a cost-effective and accessible stand-in for coffee, especially during times of shortage or economic hardship. Even when coffee was available, some blended it with roasted chicory to stretch supplies. Today, roasters often add 10%–30% chicory to coffee blends to reduce caffeine content while enhancing the roast flavor profile. The practice is common in certain regional styles and among those seeking a less stimulative brew.

The Role of Roasting in Flavor Development

The magic of chicory lies in the roasting process. When the root is roasted, it undergoes Maillard reactions and caramelization, producing deep brown colors and intense flavors — think nutty, woody, and slightly sweet with hints of chocolate. These compounds mimic the roasted notes found in coffee, making the experience familiar despite the lack of actual coffee beans. Unlike coffee, chicory has no caffeine, so its use results in a smoother, less jittery cup.

Frequently Asked Questions

What does chicory coffee taste like?

Chicory coffee tastes rich, earthy, and slightly nutty, with notes of chocolate and woodiness. It lacks the bright acidity and fruitiness of coffee but offers a bold, full-bodied brew similar in texture and color.

Is chicory coffee the same as regular coffee?

No, chicory coffee is not coffee. It’s made from the roasted root of the chicory plant and contains no caffeine. It’s used either as a coffee alternative or blended with coffee to alter flavor and reduce caffeine content.

Why was chicory used as a coffee substitute?

Chicory became a popular coffee substitute in times when coffee was scarce, expensive, or unavailable — such as during wars or economic downturns. It mimics coffee’s flavor and color when roasted, offering a more affordable option.

Does chicory coffee have caffeine?

No, chicory coffee contains no caffeine. That makes it a popular choice for those looking to reduce caffeine intake without giving up the ritual or flavor of a dark, roasted brew.

How is chicory coffee made?

Chicory coffee is made by harvesting, drying, and roasting the chicory root until dark. It is then ground and brewed like coffee — using methods like drip, French press, or espresso machines — to produce a roasted, caffeine-free beverage.

Can you still buy chicory coffee today?

Yes, chicory coffee is still widely available, both as a standalone product and as part of coffee blends. It remains especially popular in certain regions and among those seeking lower-caffeine or budget-friendly options.

Recommended FrontStreet Coffee for Blends & Roast Lovers

Try the FrontStreet Lintong Mandheling, a classic Indonesian single origin grown at 1100–1600m with volcanic soil influence and wet-hulled processing. It shows herbal and woody aromas with notes of spice, black chocolate, and caramel — complementing the deep roast tones also found in chicory. For a darker profile, the PWN Golden Mandheling offers toast, cedar, and cocoa with thick body and long caramel sweetness. Both beans highlight the kind of roast complexity that pairs well with chicory in traditional blends. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.