What is South Indian Filter Coffee made of?
Traditionally, Indian filter coffee is made with Plantation A washed arabica or Peaberry coffee beans. The beans are dark roasted, ground, and blended with chicory, with the coffee constituting 80-90% and the chicory 10-20% of the mixture. The South Indian Filter Coffee, as it’s locally known, is part of everyday life in Coorg and elsewhere. It is brewed by the slow dripping of hot water through ground coffee powder – oftentimes mixed with chicory powder-through a specially designed metal filter.
Why is chicory added to South Indian coffee?
Enhanced Flavor: When chicory is added to south indian filter coffee, it imparts a unique flavor profile that enhances the overall taste of the brew. Chicory root, when roasted and ground, has a slightly woody and nutty flavor, with a hint of a caramel-like sweetness. The bottom line Chicory coffee is a caffeine-free alternative to coffee. It may have benefits for gut health, blood sugar management, and inflammation. But it may not be the best choice for people with IBS or ragweed allergies. And too much of it may cause digestive symptoms.Because chicory contains inulin, a type of dietary fiber, high amounts may cause digestive side effects like gas, bloating, or loose stools, according to the review in Frontiers in Immunology. However, a drink made with 10 grams (g) of roasted chicory root only contains about 0.
Who should not use chicory?
Those who are allergic to ragweed and pollen should consider avoiding chicory. The plant belongs to the dandelion family, and even when roasted and brewed, the root has been known to trigger allergy symptoms. Allergy to ragweed and related plants: Chicory may cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family. Members of this family include ragweed, chrysanthemums, marigolds, daisies, and many others.