If you've ever picked up a pack of filter coffee and noticed the words "chicory blend" on the label, you might have wondered what that meant. Is it a filler? A way to stretch the coffee and cut costs? While that assumption exists, the truth is far more rooted in history. Chicory has been a part of South Indian filter coffee culture for over 150 years. It isn't an accident, it's a choice.
So, what is chicory?
Chicory comes from the root of the chicory plant. Once harvested, the root is roasted, ground, and blended with coffee. On its own, it carries an earthy, slightly bitter character. But when paired with coffee, something interesting happens. It adds body, softens sharp edges, and gives the cup a fuller, rounder mouthfeel without overpowering the coffee itself.
Why is chicory used in South Indian filter coffee?
Historically, chicory became popular during periods when coffee beans were expensive or difficult to source. But even when coffee became widely available, people continued using it simply because they liked how it tasted. Over time, chicory became inseparable from the experience of filter coffee, lending it that deep, comforting richness many of us associate with early mornings and our grandmother’s kitchen. It’s familiarity. It’s warmth. It’s home.
Our take at Meter Coffee
At Meter Coffee, we honour this tradition through our Heritage Blend, where our blend of coffee is paired with chicory for depth, strength, and body. For those who prefer a cleaner profile, our Classic Blend skips chicory entirely, allowing the coffee to speak for itself.
