Coffee and Chicory
|Roaster Location:||New Orleans, Louisiana|
|Coffee Origin:||Not disclosed.|
|Roast Level:||Very Dark|
|Review Date:||September 2006|
Blind Assessment: (Pre-ground coffee and roasted chicory root) Strong chicory character in the aroma (woody, peppery prune). In the cup quite sweet, with continued, rather complex chicory influence: peppery prune, aromatic wood, hints of flowers and lemon. The fruit character is particularly pronounced in the tingly and perhaps cloyingly sweet finish.
Notes: The roasted and ground root of the chicory plant has been used as a coffee substitute and additive since at least napoleonic times, when a British blockade prevented imports of coffee into French-controlled Europe and chicory was popularized as a substitute. Unlike many other grain-based coffee substitutes, chicory, with its syrupy body, prune-toned fruit and peppery mouthfeel, established a cultural niche based on its own sensory merits. French Market is by far the most widely distributed North American chicory and coffee blend. Its familiar red and blue cans have maintained a place on grocery shelves for decades. Visit
Who Should Drink It: Supermarket travelers who enjoy the heavy-bodied, naturally sweet, slightly peppery influence of chicory.
This review originally appeared in the September, 2006 tasting report: Experimenting with Tradition: Naturally Flavored Coffees