Kawa z cykorią — chicory coffee
A strong black coffee, stretched with roasted chicory root that gives it a deep, almost caramelized bitterness. The drink of impecunious intellectuals and nights of writing.
A strong black coffee, stretched with roasted chicory root that gives it a deep, almost caramelized bitterness. The drink of impecunious intellectuals and nights of writing.
How many nights have I spent with pen in hand, a steaming cup my only companion? We stretched coffee with chicory, not out of refinement but because we had to economize on the bean—and the bitterness of the roasted root suited, I find, the harsh clarity of ideas. Drink it black, without ceremony. It is in that bitterness that many pages were written.
- •Roasted ground coffee — two measures (base)
- •Roasted ground chicory root — one measure (bitter extender)
- •Boiling water — a pot (infusion)
Kawa z cykorią — chicory coffee
A strong black coffee, stretched with roasted chicory root that gives it a deep, almost caramelized bitterness. The drink of impecunious intellectuals and nights of writing.
Why this dish? The file says: coffee accompanies her long work sessions. Stretched with roasted chicory—the economical practice of Central Europe—it fuels the nocturnal writing of articles and revolutionary pamphlets.
How many nights have I spent with pen in hand, a steaming cup my only companion? We stretched coffee with chicory, not out of refinement but because we had to economize on the bean—and the bitterness of the roasted root suited, I find, the harsh clarity of ideas. Drink it black, without ceremony. It is in that bitterness that many pages were written.
Ingredients (period version)
- Roasted ground coffee — two measures (base)
- Roasted ground chicory root — one measure (bitter extender)
- Boiling water — a pot (infusion)
Ingredients
- Ground coffee — 2 tbsp (base)
- Roasted ground chicory — 1 tsp (signature bitterness)
- Water — 300 ml (infusion)
- Warm milk or honey (optional) — to taste (to soften)
Method
- Mix ground coffee and chicory.
- Pour simmering (not boiling) water over them in a coffee pot or directly in the saucepan, Polish-style.
- Let steep 4 min; the grounds settle at the bottom.
- Serve by tilting gently to leave grounds behind. Drink black, or soften with a splash of milk.
How it was made : In the 19th century, chicory stretched expensive coffee throughout Central Europe; in times of war and blockade, it sometimes replaced it entirely. People grew, dried, and roasted it themselves.
The contemporary twist : Served in a small enamel cup, with a square of dark chocolate on the side—a nod to the unapologetic bitter taste.
Rosa Luxemburg · Charactorium
