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Why to blend coffee with chicory?

Usually people wonder why to mix chicory and coffee, when they can just drink the plain substitute. Is there any difference between the two? Here we see how it’s differentiated.

• Coffee contains caffeine, while chicory is caffeine free; as a result chicory has a calming effect, while coffee acts as a stimulant.
• Chicory is more bitter, and it contains more soluble solids, this means that you can use less of the ground stuff for brewing.
• Chicory does not contain any of the volatile oils that are present in coffee, hence a different flavour profile.
• Coffee does not contain inulin.
• Both can cause upset stomach, but they work differently, coffee irritates the stomach because of its stimulatory effects, while inulin in chicory causes gas.
• Both have laxative effects, but the mechanism is different. Chicory has a prebiotic effect, because of the inulin content, while coffee increases rectosigmoid motor activity and stimulates peristaltic movement.
• Coffee is associated with reduced absorption of calcium, while chicory, because of its high content of inulin increases the absorption.
• Coffee can have an important negative impact on people with adrenal fatigue, or thyroid gland problems, because it over-stimulates them, on the other hand, chicory has the opposite effect.
• Coffee contains 0 calories per 100 grams, while chicory has 23.
• 100 grams of chicory contains 12% of the daily value of Potassium, 3% protein, 114% Vitamin A, 40% Vitamin C, 10% Calcium, 5% Vitamin B6, and 7% Magnesium. Coffee contains 0% of those.
• Chicory can contain up to 16% dietary fiber, depending on how it is prepared, coffee contains none.