How to prepare your chicory?

How to prepare your chicory: the different extraction methods

Roasted chicory is a bit like coffee: it's all about method and taste. Depending on how you prepare it, the aromas, texture, and even the intensity change. Here's a simple guide to finding the preparation method that suits you best.

🔸 In an espresso machine or Italian coffee maker

For this type of extraction, the ideal is to use dark roast chicory — its finer grind allows for a better concentration of flavors.

Approximately 10g of chicory is recommended for a double espresso.

Of course, it all depends on your taste: you can adjust the quantity or the extraction time to obtain a milder or stronger result.

☕ Result in the cup: a rich, velvety, slightly bitter drink, with a very present caramelized side.

🔸 In V60, filter or French press coffee maker

For this type of extraction, the ideal is to use medium roast chicory — its slightly larger grind allows for perfect extraction.

For these gentler methods, a ratio of 1:15 is generally followed.

For example: 40g of chicory for 600g of hot water at 80°C.

Let it steep gently — here, slowness makes all the difference.

☕ The result in the cup: a rounder, smoother, and less bitter chicory. The sweet and caramelized notes come through delicately, perfect for a comforting moment.

🔸 Instant version

Instant chicory is the easiest to prepare — ideal for busy mornings or quick breaks.

Simply dissolve 2 teaspoons in 100 ml of water, hot or cold as you prefer.

You can then add cow's milk or plant-based milk for a softer texture.

As always, adjust the amount of chicory, water and milk to your taste: more concentrated for an intense taste, more diluted for a light drink.

☕ Result in the cup: practical, balanced and instantly comforting.

🔸 50-50 blend of coffee & chicory

Want to maintain some energy while enjoying the benefits of chicory? Try the 50-50 mix.

Mix your coffee and chicory before extraction — regardless of the method chosen.

This duo gives you a more balanced cup, less acidic, with reduced caffeine and a nice roundness on the palate.

🌿 The little extra: extraction and benefits

As with coffee, the extraction time influences the richness of the beverage.

The slower and longer the extraction, the more the fibers, antioxidants and minerals of the chicory diffuse into the cup.

Each method therefore has its own characteristics… and its own benefits.

💛 In summary

• Espresso / Italian → full-bodied, velvety, caramelized

• V60 / filter / piston → smooth, balanced

• Instant → fast, convenient, modular

• 50-50 coffee & chicory → both energizing and soothing

Regardless of the method, the most important thing is the pleasure: the pleasure of rediscovering your coffee ritual… but without caffeine, without acidity, and with all the natural benefits of chicory. 🌿