Chikko Not Coffee Chikko Not Coffee

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    What is Chikko not coffee?

    It is an alternative for coffee made from the roasted root of the chicory plant. It is 100% organic and 100% decaf, decaf by nature. So there is no chemical treatment like with “regular” decaf. Chikko is pure nature and

    What’s wrong with regular decaf coffee?

    Decaf coffee is often unappetising (although it is of course a matter of taste). It always contains traces of caffeine – not much, but still…  So-called decaffeinated coffee is usually made through a chemical process with the substance dichloromethane (DCM). This substance is as ‘chemical’ as it sounds. Dichloromethane is also used as a paint stripper. The EU considers it an unhealthy substance for people to work with (check out http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A52008PC0080). The food industry (and decaf coffee producers) can use it without problems. Just for the record: not all decaf coffee is decaffeinated with DCM.

                 

    How do I make a cup of Chikko?

    Put one or two spoonfuls of the powder into a mug. Pour in hot water and/or milk. Stir and you’re done. Ready to drink. We’ve deliberately chosen a medium-sized spoon, as you need to figure out the preferred strength for yourself. We’ve also created this visual to help you:

    Is the name Chikko or Chikko Not Coffee?

    We are still on the fence. The name for our coffee alternative will sort itself out when our consumers decide what they prefer. “Would you like a cup of Chikko?” or “Would you like a cup of Not Coffee?” It could go either way.

     

    What distinguishes Chikko from existing coffee substitutes?

    First and foremost: the taste. But this you need to taste for yourself. Plus, we’re the first in the Netherlands to use roasted spelt (no other producers have yet discovered how delicious it is). Our packaging is quite different in appearance to existing coffee substitutes. We won’t name names, but it is often a rather dull affair. Our fresh, modern look focuses expressly on the non-traditional organic food crowd.

    Is Chikko Not Coffee more sustainable than regular coffee?

    Yes, in several ways. In terms of working conditions, there is often something amiss in the supply chain of ‘regular coffee’. Child labour, low wages, land expropriation, etc. The raw materials for Chikko come from organic farmers in Western Europe. A very different story altogether. Also, the cultivation of spelt and chicory is much less harmful to the environment. There are less nutrients required and much less water involved.

    Where can I purchase Chikko Not Coffee?

    You’ll find it at specialty coffee and tea stores, delicatessens, and ethical supermarkets (such as Marqt). Here is an overview of stores that stock our products: www.not-coffee.com/verkooppunten. And here is our own online shop: http://shop.not-coffee.com/

    Are Chikko Not Coffee products gluten-free?

    Our Roasted Chicory coffee is gluten-free. The Roasted Spelt doesn’t have any wheat-gluten, but it has spelt-gluten. Many people with gluten intolerance can tolerate spelt-gluten.

    Where is Chikko produced?

    We developed the product ourselves, but the investment required to purchase machines to make Chikko is too large and therefore unrealistic for a start-up company. For the foreseeable future, we’ll work with an existing factory to make Chikko.

    Where do the spelt and chicory for Chikko Not Coffee products come from?

    The spelt is organically grown in Germany. The chicory, also organic of course, comes from France. We are currently working on a project to cultivate chicory in the Netherlands.

    How did your decision to make coffee from spelt and chicory come about?  

    In our search for a tasty coffee alternative, we looked at the existing coffee substitutes: grain coffee and chicory coffee. Then we started testing with all kinds of grain and chicory and mixes thereof. Pure roasted chicory and dark-roasted spelt won the taste test.

    Chicory… people drank it in WWII. How did that work?

    That’s right. During the Second World War, world trade was in disarray: real coffee was hard to come by and expensive. The search was on for a local crop that could fulfil the demand for coffee. In Belgium and France, chicory coffee was consumed on a considerably large scale.