CHICORY*COFFEE

Method1

Preparing the Chicoryhttps://www.wikihow.com/Make-Chicory-Coffee

1. 
   
   

   
   1
   Get some chicory root. You can buy the root whole from a local grocery store or spice market, or you can also dig up the plant in the wild. Chicory is a beautiful purple flower that grows in empty lots and beside the road in North America. You can also purchase ground chicory root that has already been mixed with coffee grounds. Chicory coffee is a New Orleans specialty, so you may need to order online if you aren't in the area.^[2]
2. 2
   Find chicory in the wild. Learn how to identify it so that you don't dig up the wrong plant. Chicory is a perennial herbaceous plant that grows in gravel or weedy fields, often beside roadways, across most of Canada and the U.S. The flowers are light blue or lavender and slightly ruffled at the ends of their petals.^[3] Dig up the plant carefully to preserve the roots.
   

   • To prepare for coffee, wash the roots until all the dirt is off. Dry the whole root on a towel in the sun.
   • The chicory plant flowers from July to October. The flowers only open on sunny days. The roots, however, are best to pick between fall and spring.^[4]
   • The leaves and root of the plant are the bits that most people eat. The flower itself is technically edible, but it has a bitter taste.^[5]
3. 3
   Mince the roots with a sharp knife. The bits should be no longer than one inch each. Make sure that they are small enough that they will roast quickly, but not so small that they will burn through. You don't need to worry about peeling the root.
4. 
   
   

   
   4
   Toast the chicory root. Arrange the root pieces on a baking sheet, then cook at 350 degrees until golden brown. You should smell a rich, coffee-like aroma. Remove the baking sheet from the oven and let the chicory cool.

Method2

Mixing Chicory with Coffee

1. 
   
   

   
   1
   Grind the chicory root. Use a coffee grinder to reduce the root to a fine powder. If you intend to mix the chicory root with coffee grounds, then you should try to grind your chicory to about the same coarseness as your coffee.
   

   • If you don't have a coffee grinder, try mincing the root very finely. Try using a mortar and pestle to crush the toasted root.
2. 
   
   

   
   2
   Mix ground chicory with ground coffee. The ratio is completely up to you. Coffee is caffeinated, and chicory is not. Chicory is usually somewhat more acidic than coffee, although some prefer the taste. Experiment with various ratios of chicory to coffee until you find a combination that suits you.^[6]
   

   • Perhaps you only want to "cut" your coffee for the taste of the chicory. You may want to stretch your coffee supply so that it lasts a bit longer. Try a 1:4 or 1:5 ratio of chicory to coffee.
   • If you are trying to seriously reduce your coffee consumption, try a 1:2 or a 2:3 ratio of chicory to coffee.
   • Consider drinking a mostly-chicory blend. Perhaps you want the warmth and the taste of coffee, but not the stimulating effects. Try a 4:1 or 5:1 blend of chicory to coffee.
3. 
   
   

   
   3
   Brew chicory coffee. Make coffee as you normally would, using a french press, a coffee machine, a pour-over, or a pot of boiling water. Use the mixed chicory-and-coffee grounds in place of straight coffee grounds. The brew time and the other logistics should be the same as making regular coffee.
   

   • Consider using chicory as a way to wean yourself off of coffee. Over the course of several weeks, gradually increase the ratio of chicory to coffee until you are drinking mostly non-caffeinated chicory.

Method3

Using Chicory as a Coffee Substitute

1. 
   
   

   
   1
   Boil chicory coffee. Bring one cup of water to a boil, then add two tablespoons of the minced and toasted chicory root. Cover and let simmer for 10-15 minutes.
   

   • Double or triple the recipe depending on the volume that you want.
2. 
   
   

   
   2
   Alternately, grind the chicory root and brew the powder. Brew chicory coffee however you usually brew coffee. Use a french press, a coffee machine, a pour-over, or any other method of your choosing. You may also boil and simmer the powder as you would with the minced root.
3. 
   
   

   
   3
   Drink chicory coffee. Strain the brew into a cup and enjoy! Chicory is caffeine-free, which is part of why so many people favor it as a coffee substitute. Chicory is also touted for a bevy of health benefits, including digestive and immunity support, high antioxidant levels, reduced inflammation, and a lowered heart rate.^[7]

   • Try adding honey and milk, or molasses, or a sweetener of your choice. Chicory can be somewhat more acidic than regular coffee, so it may taste better if you cut it.^[8]

   *******

   Using a Percolator

   1. 1
      Fill the bottom chamber of the percolator with hot water. If you have not already, remove the top chamber and filter basket. Heat some water, then pour it into the bottom chamber of the percolator. Keep filling until the water level is just below the steam valve.^[10]
      

      • A percolator is also known as a "stovetop espresso maker" or a "moka pot."
      • For best results, use filtered or bottled water.
   2. 2
      Add the filter basket, then fill it with coarsely-ground coffee. Pat the coffee down. How much coffee you use depends on the capacity of the percolator. In most cases, there will be a fill line. Otherwise, use 1 to 2 tablespoons (7 to 14 grams) of coffee for every 6 ounces (180 milliliters) of water.^[11]
   3. 
   4. 3
      Screw the top chamber back on. Hold the percolator steady with one hand, then screw the top chamber back on. The percolator may be hot from the water already, so it might be a good idea to handle it with an oven mitt or a pot holder.
   5. 
      
      

      
      4
      Heat the percolator on the stove over medium heat. Place the percolator on top of the burner. Turn the heat up to medium, and allow the water to get hot. Leave the lid off so you can observe the brew in progress, and remove when done.^[12]
      

      • Make sure the handle is not directly over the heating element, be it gas or electric!
   6. 5
      Remove the percolator from heat once the coffee finishes brewing. As the water comes to a boil, coffee will begin to fill the upper section. It will start out dark, then lighten up as the brewing progresses. When the coffee stream becomes pale or blonde, it is ready. This should only take about 5 minutes.
   7. 6
      Replace the lid and pour the coffee into a mug. Once the upper chamber is pull, use an oven mitt or a pot holder to put the lid back on. Lift the percolator up by the handle, and pour out the coffee. Add some creamer or sugar, if desired, and serve immediately.
      

      • The pot will be hot, so handle it with care!

      
      

      Using a French Press

      1. 1
         Fill the French press with medium-ground coffee. Remove the lid and plunger first, then add the coffee. You will need 2 tablespoons (14 grams) of ground coffee for each serving.^[6]
         

         • Don't use coarsely-ground coffee, or it will clog the mesh. Don't use finely-ground coffee, or it will go through the mesh.

         
      2. 2
         Heat some water to just below boiling. Alternatively, you can bring water to a complete boil, then let it sit off-heat for about 10 seconds.
      3. 3
         Pour the water into the French press. You will need 8 ounces (240 millilitres) for each serving of coffee. Give the water a stir to mix in the coffee.^[7]
      4. 4
         Insert the plunger and press down on it partway. Press the plunger just enough so that the mesh filter is just above the water level. Don't press down on it all the way yet.^[8]
      5. 
         
         

         
         5
         Wait for 3 to 4 minutes before pressing the plunger down the rest of the way. Hold the French press steady with one hand while you press down on the plunger with the other. Push down on the pump slowly until you reach the bottom of the French press.^[9]
      6. 6
         Pour the coffee into a mug and serve it. If you'd like to, you can flavour the coffee with some milk and sugar. Be sure to clean the French press afterwards with water and a mild detergent.

      ****
   8. http://www.scratchmommy.com/homemade-coffee/
   9. Ground Dandelion Root The pesky, yellow, weedy flower that grows in my yard each spring, summer, and lasts often through the fall…yes, that’s the one. This stuff grows like crazy where I live so I cannot wait to start harvesting this year! Our lovely neighbours are even going to chip in and help supply me. Yay!
      Dandelion is known for having antioxidant, anti-inflammatory, and hepatoprotective properties (which basically means that it helps the liver). For someone like me who has an unhealthy gut, this is a dream weed!
      I have been purchasing my organic dandelion root online, but of course, I’ll be harvesting and roasting it myself this summer. If you want to buy some now, see the links below.
   10. 
       

       Roasted Chicory Root Chicory has actually been harvested and used as a coffee substitute for years, especially in tough economic times when coffee was considered a luxury (times of war, the Great Depression, etc). It is still used today in the typical strongly brewed coffee of New Orleans!

       
       

       Chicory has shown properties similar to dandelion root- hepatoprotective and improved gut function in general. I purchase my roasted chicory root online; see the links below.

   Homemade “Coffee”

   Use equal parts dandelion root (like THIS) and roasted chicory root (like THIS). (You can get these herbs and many other excellent quality herbs HERE, too). Filtered water. To make one regular sized cup of “coffee,” you’ll want to use 1/2 T of dandelion root and 1/2 T of roasted chicory root.

   Bring water just to a boil. Add your “coffee.”Let it percolate and do its thing for 5 minutes or so. Strain out the dandelion and chicory, leaving a lovely, rich, earthy, fragrant cup of “Joe.” *Or, I use my tea infusing spoon and just leave it in my cup (see picture). I bought one at my local health food store, but I found one here and it is cheaper (less than $5 and I use mine all of the time). It just gets more rich as I drink it. Yum! *Or, use your french press; possibly even your coffeemaker, although I’m not sure it will percolate long enough. So, if you do not have an allergy which prevents you from drinking coffee or if you have no desire to leave your old coffee, I still encourage you to give this a try. It is a great treat in the morning, afternoon, or evening. I am drinking a cup right now (with 1 t of carob powder and 1 T of coconut oil). Super yum! Maybe I’ll use organic ceylon cinnamon in my cup tomorrow morning. The possibilities are endless. Until next time… ****** 1 Dandy latte (Dandelion Latte) Dandelion root has a slightly bitter taste like coffee. For the nutrition benefits of dandelion root click here. I buy dandelion root either from OVVIO - The Organic Liefstyle Store or less frequently the Bonvit brand (sold at various organic/health stores and at Woollies supermarket). Bonvit is sold either finely ground or medium ground. The medium ground is much coarser needs to be infused in a bodum. Simply add 1-2 teaspoons in a bodum, pour in 1 cup boiling water and infuse. Pour into a mug and if desired add milk and raw honey. The finely ground root can be made 2 ways: OVVIO  Bonvit

   
   

   1. like an instant coffee by simply adding 1-2 teaspoons in a mug and adding 1 cup of boiling water. Add milk and raw honey if desired; or

   2. like a latte. This is my favourite as its richer/creamier and more akin to a cafe latte. Dissolve 1-2 teaspoons of finely ground dandelion root in a saucepan and add a small amount of boiling water to dissolve. Add 1 cup of whole milk, a good sprinkling of cinnamon powder and a sprinkling of vanilla bean powder. You can add some raw honey if you require some extra sweetness.

   Heat gently until warm (do not boil) and blend using a hand-held blender.

   Pour into a mug. Dust with nutmeg and extra cinnamon powder on top.

   
   

   When I served this recently to my friend Natasha she declared "This is the best milky drink I've ever had!!".

   
   2
4. Herbal chai tea
5. I grew up on a tea my mother would make with cinnamon bark, cloves and aniseed. I guess it's the Greek version of a herbal Indian Chai tea (without the black tea leaves). My mum calls it "Ygliganiso" (pronounced in a way that only someone with Mediterranian heritage could muster-  a sound that comes from deep in the back of your throat). Using my mum's tea as inspiration and adding a few more spices over the years I now make up my own blend as follows:

   3x cinnamon quills (broken into small pieces)

   ½ tablespoon cloves

   ½ tablespoon aniseed

   ½ tablespoon star anise (broken into small pieces)

   3 tablespoons fennel

   3 tablespoons ginger root

   4 cardamon pods

   Mix spices and store in glass jar in cool place.  Add 1 teaspoon per cup into a teapot or Bodum and infuse with boiling water. Serve with milk (for a milky chai tea, which I prefer), and if desired a little raw honey.

   I typically serve this when friends/guests come over. It's always a winner at dinner parties after dessert. My kids love it in sippy cups with lots of milk to cool it down. I have found that this is sometimes the easiest way to get fluids into them in winter when they don't feel like drinking cold water. I find these herbs have a very calming effect on the nervous system so its a wonderful tea for children as well as adults.

3

Chilli orange hot chocolate 

I got this idea from Max Brenner a decade ago but of course I only use real chocolate (unprocessed fermented raw cacao powder). Orange and chocolate combine to make a jaffa-like taste (remember those little orange balls from your childhood??).

In a small saucepan add:

1. 1 cup of whole milk or coconut milk
2. the rind from 1/2 an orange (use a lemon zester) 

1. 2 teaspoons raw cacao powder (I like the Loving Earth brand)

1. a sprinkling of chilli powder (depending on how spicy you like it)

Heat gently until warm (do not boil) and blend using a hand-held blender.

Pour into a mug. You can dust some extra raw cacao powder on top. My husband took a sip to try it this week then claimed it as his own. Typical.

I buy my organic herbs and spices from OVVIO- The Organic Lifestyle Store at  Paddington 5 ways or from an organic wholesaler. I try to buy organic herbs and spices as conventional ones are typically irradiated and /or sprayed.

These 3 drinks are also a great way of consuming non-diuretic beverages in winter when you just don't feel like drinking boring old cold water!! (note- dandelion root is slightly diuretic but less so than coffee).

So make yourself a cup of tea/hot chocolate.... and sit back and relax!! What are your favourite coffee substitutes??

http://www.staraniseorganic.com/blog/2012/08/12/my-3-favourite-coffee-substitutes.

*

Chicory vs Coffee

You probably wonder why people are mixing chicory and coffee, when they can just drink the plain substitute. Is there any difference between the two? What are these differences? Here are the most important ones:

• Coffee contains caffeine, while chicory is caffeine free; as a result chicory has a calming effect, while coffee acts as a stimulant.
• Chicory is more bitter, and it contains more soluble solids, this means that you can use less of the ground stuff for brewing.
• Chicory does not contain any of the volatile oils that are present in coffee, hence a different flavor profile.
• Coffee does not contain inulin.
• Both can cause upset stomach, but they work differently, coffee irritates the stomach because of its stimulatory effects, while inulin in chicory causes gas.
• Both have laxative effects, but the mechanism is different. Chicory has a prebiotic effect, because of the inulin content, while coffee increases rectosigmoid motor activity and stimulates peristaltic movement.
•  Coffee is associated with reduced absorption of calcium, while chicory, because of its high content of inulin increases the absorption.
• Coffee can have an important negative impact on people with adrenal fatigue, or thyroid gland problems, because it over-stimulates them, on the other hand, chicory has the opposite effect.
• Coffee contains 0 calories per 100 grams, while chicory has 23.
• 100 grams of chicory contains 12% of the daily value of Potassium, 3% protein, 114% Vitamin A, 40% Vitamin C, 10% Calcium, 5% Vitamin B6, and 7% Magnesium. Coffee contains 0% of those.
• Chicory can contain up to 16% dietary fiber, depending on how it is prepared, coffee contains none.
• Chicory is less expensive

The recommended dose for a chicory coffee is 1/3 chicory and 2/3 coffee, up to 1/5 chicory and 4/5 coffee. Start with a low dose of chicory, and increase the quantity in time.

Read more: https://coffee-brewing-methods.com/coffee/chicory-coffee-what-is-chicory-coffee-and-how-to-make-it/#ixzz4xScBF3BM