H-BE-038
Roasted Chicory Root
Roasted root tisane, from Flanders, Belgium.
Herbal tisanes
Roasted Chicory Root is strongest on toasty, bitterness and body. Typical tasting words: coffee, burnt sugar, roasted, toast crust. Rose to prominence in Napoleonic France during continental trade blockades and remains famous in New Orleans coffee culture. Drunk plain or blended into coffee across northern Europe to impart heavy body, deep colour, and toasted bitterness.
Also known as Chicory and Chichorium intybus.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Flanders, Belgium
- Plant
- Cichorium intybus var. sativum roots
- Harvest
- Autumn
- Elevation
- low
- Oxidation
- to %
- Roast
- medium-dark
- Leaf
- cut
- Price band
- budget
- Availability
- common
- Ageing
- a little
- Forgiving to brew
- 4 of 5
- L-theanine
- none
Made by: harvesting, then washing, then chopping, then drying, then roasting.
Caffeine
Roasted Chicory Root is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 3 g | 95 to 100 °C | 6 min, 8 min |
| Cold brew, 250 ml | 3 g | Fridge | 8 to 14 hours |
Up to 2 infusions. Scale for your own pot with the brew calculator.
Drinking it
- morning
- afternoon
- breakfast
- morning
- cold_weather
Pairs with breakfast_dishes, pastry and chocolate. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.
Tasting words explained
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More: all herbal tisanes teas, or filter the whole drawer.