Chicory coffee is not just some new, flavoured
coffee-of-the-day thought up by some
whizbang marketing
guru.
Au contraire, chicory is a
natural additive, in this case, to make for a different, but entirely delicious cup of coffee.
Chicory is the root of the
endive plant; When dried and roasted, it already has a taste similar to that of
coffee, but when added to coffee itself, the beverage soon becomes readily
distinct from your typical
java. It is slightly more bitter, and has a
full body. The
chicory root itself contains no
caffeine, however, so contrary to some
popular misconceptions, you'll get no more a
buzz from this blend than any other.
Chicory was first used as a
supplement to coffee by the
French, when, during the
French Civil War, coffee became scarce, and thus chicory became a popular
additive. Coffee, itself later made its way to
North America through the
1700s French quarter, now known as
Louisiana. Once again, coffee
scarcity, coupled with French heritage meant the re-introduction of chicory, and the taste for it. From there, it gained popularity over the decades, primarily remaining more popular below the
Mason-Dixon line.
Today, the most famous place in the
United States to purchase chicory coffee remains
Cafe du Monde, in
New Orleans, which opened in
1862. Its website can be found at
http://www.cafedumonde.com. This author has never been there, but it has been said that the original Cafe is, or should be, a
cornerstone to anyone's first visit to
The Big Easy. It should be noted that their coffee can be purchased in tins, as well, across the country.
If one enjoys coffee, but has never tried the chicory variety, it is well worth the experience, regardless of the discovery that one likes, dislikes, or finds one's self
indifferent to the
brew's distinct
flavour. It is a unique combination of history,
heritage and taste that is well-deserving of an introduction to the
unintiated palate.