From CORE to Root, digging deep.

An experiential journey from CORE to Root is a hub for the discerning taste – those that want to experience unbridled joy, insatiable curiosity, and intellectual stimulation. I created this space to share personal stories, my learning journey, and rooted concepts; to invite friends to share theirs as well, and to be the breeding ground for living – – the entrepreneur’s life with style. – Sherese Duncan

Root Nib Coffee Blend by Sherese Duncan

Entry 5: I LOVE COFFEE!!!

My Root-Nib Single Origin Coffee Blend is my go-to on most mornings! I have several variations, including, adding cinnamon, special oil, lavender, elixirs, or whatever my heart’s desire is that day. Once you get the base blend down, the variations are limitless!

This herbal coffee is dark, rich, bold, and smooth. To add to its allure, the ingredients have many nutritional benefits, especially chicory root which contains prebiotics, the highest concentration of inulin in any plant! Prebiotics are GREAT for colon and gut health. They feed probiotics; so they’re at home in your gut with every meal, helping the friendly bacteria to proliferate (source). Dandelion contains taraxasterol, a compound known for having significant antioxidant properties that combat inflammation; they are highly nutritious plants, loaded with vitamins, minerals, and fiber (source). Rich in fiber and protein, Cacao nibs provide a healthy chocolate fix we all need (source).

*All roots in this recipe, whether raw or in coffee, isn’t for everyone. Please check with your doctor or other medical professional before consuming.

*Make sure to read our disclaimer before attempting to make this recipe.

Root-Nib Single Origin Coffee Blend


  • Pour-over Coffee Dripper
  • Pour-over Coffee Filers
  • Coffee Grinder


  • 1/4 Cup Roasted Chicory Root
  • 1/3 Cup Roasted Dandelion Root
  • Small Handful Roasted Cacao Sweet Nibs
  • 1/2 Cup Your Favorite Single Origin Coffee
  • Filtered Water


  1. Roast your roots and nibs separately (see instructions below).
  2. Combine your roots and nibs and grind for a few seconds to combine.
  3. Remove from the grinder and mix in your coffee.
  4. Use your coffee grinder to grind the roots, nib, and coffee together.
  5. Once you have enough, brew your coffee!


Before Making Your Blend, Roast Your Roots and Nibs Separately:

I like to buy raw ingredients and then roast them in my oven. 

Roasted Dandelion root: Roasting dandelion root doesn’t take much effort or time. Simply spread out the root pieces in a single layer on a baking sheet and roast in a 350°F oven for about 10-15 minutes, stirring halfway through. The longer you keep the roots in the oven, the darker the roast.

Roasted Chicory root: I prefer to roast at 300˚F to have a greater level of control over the process. I spread the chicory roots out on a baking sheet in a single layer and place them in the oven. I’ve found the roots turn an impressive shade of brown after 15 minutes.

Note: Root roasting will vary based on your oven. Make sure to watch carefully as I’ve burned a few batches and the smell takes a while to get rid of. Also, they can become very smoky – so be careful!

Roasted Cacao Nibs: This gives your coffee a little hint of chocolate, and it creates a nice blend for cold mornings. Preheat your oven to 350℉ and spread the cacao nibs in a single layer on a baking tray using parchment paper. Roast for about 10 to 15 minutes. Once roasted, remove the nibs from the oven and allow to cool completely. I like to keep some in a jar without grinding to add to other things.

Note: Nibs burn easily, and they melt a little. Keep an eye on them and make sure to let them cool completely before adding to your blend.

As an alternative, you can buy the roots already roasted!

Create Your Coffee Blend:

Place roasted Chicory root, roasted Dandelion root, and toasted Cacao nibs in your coffee grinder. Grind for a few seconds to mix. Add your favorite organic coffee and grind to your preferred consistency. Once you taste it, you can determine the best measurements for your next batch.

Depending on your coffee grinder, you may need to cut the amounts down to fit your grinder until you have a nice bag of coffee so you don’t have to make it each day. When I need a quick batch, I use my spice grinder or my smaller coffee grinder.

That’s it! Now you have a nice blend of coffee.

Brew your coffee!

I hope you enjoy.

© Effició, Inc.

From CORE to Root, digging deep

p.s. What are your favorite homemade coffee blends?


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