You can't make New Orleans Style coffee without Chicory, and you can't make good New Orleans coffee unless you use a FRESH roast of good coffee roasted to the French stage, and good imported Chicory. That Cafe DuMonde coffee-chicory stuff from the can is atrocious! This the real deal. Chicory is a root, difficult to roast because of odd shape. What you do is take a French roast and combine 2/3 ground coffee with 1/3 chicory. Brew any way to like ...an automatic drip is fine, but I like it in a French Press best. And what do you get? Strong, inky-black coffee. Serve with cream or drink it straight if you want more hair on your chest! For years, the chicory we offered was imported from France, this new batch is produced in India - and is not as dark roasted. It is actually enjoyable! In the strictest terms, the cup quality of coffee + chicory ... to a trained coffee cupper ... is low. This is an aduterated beverage, by the definition of those who don't take culture and history into account.
For me, having lived and roasted coffee in New Orleans, I have a soft spot for this flavor, and continue to offer it here despite the fact that the 'coffee cupper superego' in me indicates that I shouldn't. To heck with taste, up with the culture! Freshness? This stuff keeps its character a long long time. Keep it in a sealed container so it doesn't absorb other food odors though.As a side note: technically the Chicory is cut, not ground. It's is also roasted much differently than coffee because of its unusual root shape: it is roasted on a conveyor-type roaster much as peanuts are roasted these days...
|Arrival date||June 2014 Arrival|
|Appearance||Roasted / Cut|
|Intensity/Prime attribute||Bold /licorce, anise/body and rootiness|
|Roast||Already roasted! You can't roast chicory using coffee roasting methods anywayâ€¦|
|Recommended for Espresso||No|