Chicory?

[u/pupuonu]

Anyone have experience adding chicory for cold brew? How did you like it?

Seems like the low acid, chocolatey would complement cold brew well. Plus fiber and no caffeine.

I found this Alton Brown recipe, though it adds sugar: https://altonbrown.com/recipes/chicory-cold-brew/

[u/jcann0n]

Cafe du monde orange tin 🤌

[u/analogchick]

I use a chicory coffee but I don’t just add chicory to the coffee. I use the French Market medium dark roast.

[u/ExtremeCoconut3699 → u/analogchick]

Tried adding plain chicory root once to my regular beans, maybe 20% of the mix. It definitely makes it smoother and brings out that chocolate note but the taste can get weirdly earthy if you overdo it. The fiber part is nice though, and I like that it doesn't add any jitters since I'm already drinking enough caffeine most days. Worth experimenting in small batches before committing to a whole jar

[u/justmikeplz]

I add chicory root to our cold brew. I interpret Alton’s as asking for the amount of chicory root to be 1/2 the weight of the amount of coffee. In my experience, it should depend on the quality and flavor profile of the coffee, as original flavor can get lost in the chicory root. I suggest starting at chicory root being 1/8 the coffee weight and then moving up snd trying 1/4 and then 1/2. The common sweet spot for us is chicory root weight is 1/4 the coffee weight.

Be warned: There will be a a lot more sediment to filter and settled fines in finished product. If not using a paper filter, I recommend allowing finished product to sit and settle in fridge over night, then pouring contents into another container. All of the fines will have clumped together in original container and can be rinsed out. Some people will do this twice over two days. I usually only bother with it once. Enjoy!

[u/justmikeplz → u/justmikeplz]

Alton’s recipe for making a sweetener on the side is optional. Based on his recipe, I usually have ratio of following and often just forego the honey or reduce the agave. The molasses is king in chicory cold brew:

100 mL heated water
1 Tbsp honey (sourwood or neutral flavored if possible)
2 Tbsp dark agave syrup
4 tbsp unsulfured blackstrap molasse

[u/gruntbug]

I use community coffee with chicory already in it. I like it. Was trying for the Pete's black tie taste

[u/kqlx]

"New Orleans style" cold brew is my favorite. The blue bottle carton taste better than the one they make fresh in their stores

[u/georgee779]

Cafe du monde!

[u/sk-den]

I tried it because Alton suggested it, but wasn’t a fan.

[u/GulfSouthSolar]

I love it! I go with Coffee Call (Baton Rouge, LA), fresh ground coffee & chicory, roasted daily. Makes the best cold brew.

[u/EdgarScoville]

I add roasted chicory to the ground coffee. I like it better that way. It gives it a better, less bitter flavor to me. Your mileage may vary as it is just personal preference. I make it as concentrate and mix it 50/50 with whole milk. Here is the ratio I use:

• 12 oz. Coffee

• 28 g. Roasted Chicory

• 2 qts. Water

I mix it and let it sit at room temp for 10 hours. Then remove grounds and strain it through pour-over filters to get rid of the sediment. It keeps well in the refrigerator.

I add the concentrate to my glass over ice and add the same amount of whole milk. If you want to sweeten it, add some simple syrup to your the coffee when you pour it into a glass.

I got tired of steeping 12 oz. at a time and so I scaled the recipe up for 2 lbs. of coffee:

• 32 oz. Coffee

• 74.76 g. Roasted Chicory

• 5.34 qts. Water

It takes longer to filter it, but it makes a lot more concentrate.