Chicory coffee is the most used coffee substitute due to similar properties between original coffee – coffee Arabica – and chicory coffee itself that is made out of chicory root. To increase the use of locally produced products such as chicory coffee, it should be competitive in the market with similar products which at the moment are imported from foreign countries. At the moment, the price of locally produced chicory coffee is higher than similar products that are imported. In this paper chicory coffee’s production two main energy consuming processes – drying and roasting – were analysed in different production plants and countries (including Latvia) assuming that the energy that are consumed in these two processes mostly defines the price of the chicory coffee. The purpose of this paper is to obtain the information on how much energy is consumed for material drying and roasting in various chicory coffee production plants and to compare retrieved information between Latvian and other countries production plants.