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56 responses to “Because I Can, Vol. 2 – Chicory Coffee”

  1. Rosenfeld

    fantastic description of this interesting subject. I read in a write up dated 1874, that the chicory was treated with oil or fat prior (?) to roasting. Just wondering if anyone had information on this.

  2. Jooliree

    We make dandelion coffee by a similar process. The roots are washed and dried a bit, chopped finely then roasted for hours in a moderate oven ( we also leave them all night when the wood-burning stove is idling through the night) then grind . We also get the uneven grind you describe, but this is fine in a cafetiere or french press.

  3. Katie

    I have a follow up question…before I go and get seeds. Would you do it again? Was it worth it? I would grow it for coffee because I too miss NOLA’s coffee. I would most likely mix it with my favorite coffee & not go straight. Mixed with coffee, does it bring you back to New Orleans?

  4. Greg

    I want to see if I can get some seeds and grow it at my place in Mexico. What was the type of seed you bought? What did it look like?

    Thanks

    G

  5. John Lockley

    seems like you get your dinner as well as your cup of coffee with this plant. seems to grow alright in Tasmania, but loves the cold. Going to see how i go when it comes to the taste test.

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