If you have raw chicory root, you’ll need to roast it first. Preheat your oven to 350°F (175°C). Spread the raw chicory root pieces on a baking sheet in a single layer. Roast the chicory root for 20-30 minutes, or until it turns dark brown and releases a nutty aroma. Keep a close eye on it to prevent burning. Allow the roasted chicory root to cool before grinding.

Once you have your roasted chicory root, the next step is to grind it. Using a coffee grinder, grind the roasted chicory root until it reaches the desired consistency. For a more robust brew, a finer grind is recommended, while a coarser grind will produce a milder flavor. The grind size can be adjusted based on your preference and brewing method.

For a standard cup of chicory root coffee, measure one to two tablespoons of the ground chicory root per cup of water. If you're new to chicory root coffee, start with one tablespoon per cup and adjust according to taste. The more chicory you use, the stronger and more intense the flavor will be.

In a kettle or pot, bring fresh, filtered water to a boil. The amount of water depends on how many cups of chicory root coffee you’re preparing.

Place the ground chicory root in your French press or chosen brewing device. Pour the boiling water over the ground chicory root, ensuring all grounds are saturated. Allow the mixture to steep for about five minutes. If you're using a French press, press the plunger down slowly after steeping to separate the grounds from the liquid. If you're using another brewing method, strain out the grounds.