If you've ever looked at a pack of South Indian filter coffee powder and noticed "80:20" or "70:30" on the label, that's referring to a chicory blend — one of the defining features of the region's coffee culture.
Chicory is a root vegetable, related to endive, that's roasted and ground much like coffee beans. Once roasted, it takes on a dark, slightly bitter, almost caramelized flavor that blends surprisingly well with coffee.
Why Chicory Is Blended In
- Adds body and a fuller mouthfeel to the brew
- Contributes a mild, earthy bitterness that balances sweetness from milk and sugar
- Historically used to stretch coffee supplies during shortages, and the flavor stuck
- Naturally caffeine-free, so it slightly reduces the caffeine content of the final blend
Common Chicory Ratios
Blends are usually labeled by their coffee-to-chicory ratio. A 90:10 or 80:20 blend keeps the coffee flavor dominant with just a hint of chicory's bitterness, while a 70:30 or 60:40 blend leans further into chicory's earthy, robust character — often preferred for a stronger decoction.
Neither ratio is "more authentic" than the other — it comes down to regional habit and personal taste.
FAQs
What is chicory made from?
The roasted, ground root of the chicory plant.
Does chicory contain caffeine?
No — it's naturally caffeine-free.
What does 80:20 filter coffee mean?
80% coffee to 20% chicory by weight, a common South Indian ratio.
Why is chicory added to filter coffee at all?
It adds body and an earthy note, and historically helped stretch coffee supplies.
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From pure coffee to classic 80:20 chicory blends.
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