How does chicory differ from coffee, and is it suitable for those who want to give up caffeine?

The main difference between chicory and coffee is the absence of caffeine. This means the drink has no stimulating effect on the nervous system, so you can drink it in the afternoon or evening without the risk of disturbing your sleep.

In taste, roasted ground chicory is reminiscent of coffee: roasting the root brings out caramel and slightly nutty notes, and the drink turns out dark and rich. The aroma is also similar to that of coffee, though milder. That is why chicory has traditionally been used in Europe as the basis for drinks that replace coffee in colour and aroma.

Preparation requires no coffee machine or special equipment: ground chicory is brewed with hot water, like an instant drink. It goes well with milk and plant-based drinks — oat, almond, soya — and can serve as the basis for a homemade latte.

For those giving up caffeine completely or simply wanting to cut down, chicory offers a way to keep the familiar ritual of a warm drink. At the same time, it has a taste of its own — not identical to coffee — so when trying it for the first time it is worth starting with a small serving to see how well it suits you.