Distinctive Flavour: The Perfect Coffee-to-Chicory Balance in South Indian Filter Coffee
In the South Indian states, beans and chicory are roasted separately and combined with fine powder while making coffee. However, the coffee beans and chicory ratio typically varies according to brand and user preference. The ratio of both usually lies in the range of 80:20, in which 80% is coffee beans and 20% is chicory.
Chicory and coffee beans grind together, and the extracted powder is kept in an airtight container to gain freshness and aroma. An equipment known as Dasara set is used to make a powder of south Indian filter coffee.
A Dabara set consists of a stainless steel filter to make coffee and a container that catches brewed coffee, an essential aspect of making South Indian filter coffee.
Filter coffee from South Indian States brewed in such a way comes with names such as “meter coffee, Mysore coffee, degree coffee, and Madras coffee,” depending greatly on culture, context, and region. During World War II, all trades got damaged or disrupted, even bringing challenges to the coffee industry.
At that time, the root chicory came into existence, which replaced colour as well as the aroma of coffee. Chicory is added as a substitute for coffee to give it bitterness and a strong aroma. Chicory is now considered a factor in producing a distinct taste and aroma for South Indian Filter Coffee.
Scientifically, chicory is known for Cichorium intybus, which is a flowering blue and herbaceous plant. Its roots are dried, roasted, and ground before it is added to coffee as a substitute product.
The product is naturally free of caffeine, making it an excellent choice for individuals looking to minimize caffeine consumption. A few people use chicory by adding it to hot water to make caffeine-free beverages, and others keep small chicory as a part of regular coffee to make coffee less caffeinated.
The reason that Chicory is made part of South Indian Filter Coffee is because it supports the preparation of perfect filter coffee.