I’m filling in for Hannibal today, and on the subject of substitutes, let’s talk chicory.
Chicory has been used to flavor and stretch out coffee for a very long time. In the US it’s probably best known at Cafe Du Monde in New Orleans, which has been open since the 1800s. But it seems to be popular among Vietnamese Americans all across the Southeast as well.
There may be a French connection – chicory has been added to coffee there for centuries, and Nestle sells a blend called Ricore.
I’ve only had it once when I visited New Orleans, and to be honest I didn’t notice it, probably because I had it in cafe au lait. But also because I had some of the beignets they serve at Cafe Du Monde, which like all donut-style pastries are awesome straight from the fryer.
So now that you’ve probably had your first cup of coffee, what are your thoughts on coffee additions? Do you have any feeling about things like chicory, good, bad, or neutral? For that matter, do you add a ton of milk, creamer, or other substance to flavor and mellow out your coffee.
And of course there’s the question of beignets, donuts, danish, or other pastry – is there one you look forward to?
Black. No, I don’t need you to leave room in the cup for other shit. Black.
It’s astonishing how dumbfounded baristas are by my order.
I only like cold coffee and I want it black. I don’t want other flavors, just gimme the coffee!
cold coffee?
okay okay…my fun aside…i dont have to drink it so you do you i guess…….but its safe to say i have a differing opinion
I’ve had the chicory coffee from New Orleans, and it was fine. The cold brew that I buy has chicory in it as well.
I am pretty open-minded with coffee – I’m good with black or sweetened, almond/soy milk, and even some of the flavored coffees (hazelnut is good). I have to drink mostly decaf, so I super-appreciate the caffeinated stuff when I get it.
I’ve never had chicory. Is it bitter? I’m okay with bitter. I don’t use sugar in my coffee but I do use cream. Just enough to alter the color slightly. Not black but black adjacent.
I think it’s supposed to be bitter but less than coffee so the net result is making it a bit mellower, if that makes sense.
Hmm, I’d try it. And eat all the beignets!
A local roaster makes a blackberry brandy coffee. Chef’s kiss.
I don’t need caffeine to have a good time… zzzzz zzzzzz zzzzzzz…zzzzzz.zzzzzz
I like chicory, but I’m not super-picky about coffee. I don’t like it black mostly because it turns my stomach a pit of acid but anything from “a splash of cream” to “I ordered this and the barista cried because there’s 25 slightly different versions of sugar and dairy in here” are mostly fine by me, even if I almost never drink the latter.
I like my coffee plain and black.
I’ve never had chicory. And I like my coffee medium-light and fairly sweet (an abomination, I know).
baileys is a perfectly acceptable addition to coffee…..i quess whiskey and whipped cream will do in a pinch
otherwise black is fine…..black and strong
In my bar fly days I’d usually start the evening off with a couple of Irish coffees. The caffeine would help get me through the rest of the night’s drinking.
see when used that way….i would imagine they work as intended….
i has irish coffee at breakfast…and whilst that is one of the best ways to start a day…..it does tend to get pretty messy by night time..
and thats why i only have baileys in the house when i am off around christmas
quess?
i was going to blame that one on needing a new keyboard as ive worn the lettering off my keyboard and cant quite type blind….but ummm…not really sure how i got it that wrong tbh
q is not even remotely close to g…..
I can’t stand coffee. I tried for years to get used to it and finally realized I needed to stop punishing myself.
With that being said, I will get a super floofy Starbuck’s drink when I go into the office.
There is a company called New Mexico Pinon Coffee, which used to roast their coffee with pinon, but then they switched to pinon flavor to avoid any lawsuits from food allergies. But it’s quite smooth. I will (brace yourselves) put about 1 part of heavy cream to 3 parts coffee, plus I sweeten it with (just turn away now) pure maple syrup. Not a lot. Just enough to give it a lovely flavor and a little sweetness. I will only do this on the days that I need to get up at 5:30 to go to the office, which thankfully isn’t often.
I’m with *you*, Butcher!
Regular Coffee is *far* too bitter for me–and I’m an abomination ALLLLLLL the way!
Because I’m a “5 Sugar in the Raw packets please” for my Medium Milk Chocolate Mocha, Peppermint Mocha, or Turtle MochađŸ˜–đŸ˜±đŸ˜‚
That’s why I’ve been a Mountain Dew drinker (Now the Mountain Dew Black Label/Zero Sugar), siiiiince about 1991.
There were just a couple years since I was 15-ish that I didn’t drink it as my daily dose of caffeine–the couple years between when they took out the back of my pancreas, and when the Black Label Dew came out.
Other than sugar-bombs like Turtle Mochas with *extra* sugars, the only type of coffee I’ve ever actually *liked* (and I STILL need two sugars in a 6-8oz cup!), is Church Coffee–aka Swedish Egg Coffee (NO, the shells *don’t* go in there!)
https://www.thespruceeats.com/egg-coffee-2952648