Exploring Coffee Alternatives: From Matcha to Ube Latte
In recent years, there’s been a noticeable surge in the popularity of coffee alternatives such as matcha, ube latte, and even beverages made from organic mushrooms known as “adaptogens.” These colorful options range from vibrant purple to meadow green, offering a gentler wake-up call without the digestive discomfort or intense energy spikes often associated with traditional coffee. Brands like Anataé, Bonjour, and Atelier Marta are leading the charge with these innovative hot beverages, promising an energy boost without the jitters. However, long before these modern drinks became trendy, our grandparents had their own secret replacements for coffee…
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Recent studies confirm that while small doses of caffeine can enhance focus and alertness, “higher doses may lead to negative effects such as anxiety, restlessness, insomnia, and an increased heart rate,” according to an article from Harvard University’s T.H. Chan School of Public Health. Consequently, many consumers are turning to alternatives that do not contain caffeine. Some customers, for example, rave about the benefits of the Bonjour brand, which specializes in mushroom-based hot drinks, flavored and plain. “I feel more energetic and focused throughout the day,” mentions Maryame in customer reviews. Éléonore adds, “It’s a real pleasure to take time to enjoy this drink each morning. It gives me a nice energy boost without causing palpitations.”
The downside? The high cost of these products. A 180g packet of Bonjour’s powder costs 56 euros, a 30g pot of Anataé’s ceremonial matcha tea is priced at 32.90 euros, and 100g of ube powder goes for about twenty euros. In contrast, the beverage our grandparents used as a coffee substitute is much more affordable, selling for around 5 euros for a 200g jar. That substitute is none other than chicory.
To prepare chicory, the roots of the coffee chicory plant are dried, roasted, and ground. Its consumption is similar to that of instant coffee. It was particularly popular in the north of France, where it is still found on the menus of many traditional cafes. Available in supermarkets everywhere, the Leroux brand offers it in a natural version, while Nestlé has created a blend with coffee known as the famous Ricoré.
Today, chicory continues to win over many consumers, as evidenced by customer reviews of Leroux chicory. “I drink two cups a day: in the morning, I mix it with a bit of milk (either cow’s or almond), and I have the other after lunch, just with water, to remind me of my midday coffee,” shares a regular user of the product. Whether plain or with a dash of milk, its caramelized flavors find their way into cups far from the traditional cafes.
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