This French Market chicory is roasted, ground, and ready to go.
Just use a 3:1 ratio (3 coffee, 1 chicory) and brew. Pretend you are sitting alongside the Mississippi with a plateful of beignets.
You can brew with a French Press, Coffee Machine or via Pour Over. Use the same brew times as you would for coffee.
You can also put the grounds into a cup and add boiling water. Allow the grounds to steep for a few minutes. Once it's the right strength, strain out the grounds before drinking.
All right, don't get snooty. Chicory (Cichorium intybus) is as valid an ingredient in coffee as cardamom is in traditional Ethiopian coffee (Elettaria cardamomum) or tons of sugar (Saccharum officinarum) in traditional 7-11 coffee.
It's regional, it's exotic, and it's worth experimenting with since you're bold (obsessive) enough a gourmand that you roast your own beans in the first place. It makes an awesome addition to your iced coffee, too.
Chicory looks like a blue dandelion when in bloom. The root of the chicory plant is cultivated and processed as a coffee substitute. Throughout history in times of coffee shortages, chicory, which grows beyond the coffee belt, could be cultivated, roasted, ground and mixed with coffee.
In the mid-1700s, coffee with a French influence, typically imported through New Orleans, had a chicory additive that imparted body and softened the bitter edge of the dark roasted coffee with a chocolate flavor. This practical solution to a coffee scarcity evolved into a traditional New Orleans beverage.