How to brew chicory?
- Kitchen Imp Aug 24, 2006 08:56 PM
Can anyone tell me how to brew chicory properly?
The nice man at Peets said he thought it could be made in my stovetop espresso maker (the two-chambered metal kind that sits on a burner) and told me to grind it finely first. I did this until it looked about the same grain size as the coffee I ordinarily use, but once the water boiled in the lower chamber the chicory gummed up the whole works and the poor little espresso maker started making a horrific, shrill whistling noise. It was clearly in agony. I had to turn it off, take it apart, and flush it thoroughly. It hasn't been the same since.
Now I've got a bunch of chicory and no idea what to do with it. Could it be so simple as just putting it in a normal cone cup-top filter and pouring hot water over it? How much should I use per cup?
do you have roasted chicory root?
if so, it is usually used to augment coffee, not replace it completely - usually about 20% chicory. the chicory root is more water soluable than coffee - it will absorb water much more readily than coffee - hence the gumming up of your espresso maker. Your best bet for a high percentage chicory brew is to use a french press.
the manual cone top method would also work...but you may have to babysit as the chicory absorbs a lot of water before releasing it...unlike coffee...
fresh chicory leaves are a completely different thing - they are suitable for salad - kind of like dandelion leaves.