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Originally posted by Bobla45Probably more than you wanted to know, but....
Something blended into coffee sometimes. A Louisiana specialty. Dont exactly know what it is but it tastes good
In the world of coffee, chicory is the roasted and ground root of the cultivated plant species, Chicorium Intybus, subspecies Sativum. Common names include 'large rooted chicory' and 'chicoree a café'. Coffee chicory is grown in many parts of the world, with the largest producers in France and South Africa.. The root is grown and harvested much like sugar beets.The roots are pulled from the ground with specialized equipment, cut into small pieces, kiln dried, roasted, ground and packaged. High concentrations of the carbohydrate inulin are caramelized during roasting and converted into d-fructose (fruit sugar). It also contains between 4 and 6 percent protein and a small quantity of fibre. The caramelized fruit-sugar gives chicory its distinctive dark brown color while increasing sweetness and reducing the bitterness that is characteristic of the raw root.Roasted chicory contains none of the volatile oils and aromatics that are contained in roasted coffee. It also contains no caffeine. It does however yield 45 to 65% of soluble extractive matter, while coffee yields only 20 to 25%. This difference explains why less coffee and chicory can be brewed while still resulting in a beverage that looks (and tastes) quite strong.
regards, Marc
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Originally posted by mwmillerWell I think we have found a chicory expert to come to our rescue. Thanks Marc
Probably more than you wanted to know, but....
In the world of coffee, chicory is the roasted and ground root of the cultivated plant species, Chicorium Intybus, subspecies Sativum. Common names include 'large rooted chicory' and 'chicoree a café'. Coffee chicory is grown in many parts of the world, with the largest producers in France and South Afri ...[text shortened]... rewed while still resulting in a beverage that looks (and tastes) quite strong.
regards, Marc
Originally posted by Bobla45LOL.
Well I think we have found a chicory expert to come to our rescue. Thanks Marc
No, I'm not an expert. I just used google to find the info and did a little 'cut and paste' job to help you out.
My personal preference is good old 'red can coffee', aka Folger's.
Marc, (sipping my second or third cup as we speak...)