A Quick Word on Chicory

Yeah, that stuff that comes in the Louisiana coffee that coffee junkies rave about. Well, I feel swindled. I long have felt that it was the chicory that made the coffee so sinfully strong somehow increasing the caffeine making for a delightful full-octane beverage.

To my dismay, after an intense google search, I found that chicory is a coffee substitute that actually lessens the level of caffeine in your java.

Chicory, a perennial flower, was brought over from Europe in the early 1700s. It was originally used in coffee as filler during lean financial times or by the poor looking to stretch their coffee supply. Over the years, people, especially in the southeastern United States grew accustomed to it and now many swear by it.

Some other notable benefits of chicory:
--more soluble in water than coffee so less is more;
--purportedly cleanses the blood;
--good for your liver.

That's great and all but where's the caffeine? Just give me my fix, doc.

Anyway, although I'm not ready just yet to chuck my Cafe Dumonde out with the bathwater, I'll continue on with my life-long search for that perfect cup of joe.

Read more on chicory here.