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notes from the weekend roast
Plain, sourced writing about dandelion, chicory, and the caffeine-free cup. Where a claim has a human study behind it, this site says so. Where it doesn’t, it says that too.
latest
the house cup
Chicory has been roasted into coffee for two and a half centuries, and pairing it with dandelion root is a long-standing combination. Both fresh plants go on one tray, get ground together and boiled together. The whole method, from the grocery run to the bottle in the fridge.
the one everyone gets wrong
Raw chicory root is about 68% inulin. Roasted chicory is under 20%. Nearly every prebiotic claim made about chicory coffee quietly ignores that sentence — and there is still plenty of good reason to drink it.
the honest version
Every claim, labelled by what it actually rests on — measured composition, a human trial, a rat, a petri dish, or 500 years of tradition. Including the two famous claims that do not survive the reading.
side by side
Taste, caffeine, cost, gut effects and evidence quality, in one table and then in detail. Including the part where coffee wins, because it does.
how these posts are written
Most writing about herbs blurs the line between a measured fact, a rat study, and something people have simply always said. These posts keep them apart, because a plant this good does not need the exaggeration.
free grounds, no catch
We roast more every weekend than two people could ever drink, and we'd rather share it than let it sit in a jar. Pick whichever one fits you.
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