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Breakfast

To Roast Coffee

Roasted coffee beans are prepared by washing, drying, roasting, cooling, and storing them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Roast Coffee

Why it works: Coffee and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,344 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Roast Coffee

Ingredients

Directions

Prepare

  1. Pick over the coffee carefully and wash it in clean, cold water.

  2. Drain and dry the coffee, then place it in a coffee roaster or baking pan.

Roast and cool

  1. Roast quickly to a light brown, stirring frequently.

  2. After roasting, turn the coffee onto a clean cloth and cover it to cool.

  3. Once cold, pick out any burned grains.

Store

  1. Store the coffee in a vessel with a close-fitting top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Coffee + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together2,442 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coffee
Is the main ingredient that is roasted, developing its flavor and aroma as it browns.
Butter
Adds fat and richness, which can soften the coffee's roasted bitterness and add a smooth mouthfeel.
Powdered sugar
Adds sweetness and helps the coffee brown as its sugars caramelize during roasting.

The step that matters

Roast quickly to a light brown, stirring frequently. Heat must be even and fast enough to brown the beans without scorching. Stirring prevents uneven spots, since overheated sugars and oils turn bitter and burned.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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