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Drink

Ratafia De Cafe

A coffee liqueur made by infusing roasted Mocha coffee with proof spirit and sweetening with loaf sugar.

From an old cookbook · modernised transcription
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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 ↓

Ratafia De Cafe

Ingredients

Directions

Infuse

  1. Combine the ground coffee and proof spirit in a large container.

  2. Infuse for one week, stirring every other day.

  3. After a week, strain the mixture to remove the coffee grounds.

Sweeten

  1. Add the loaf sugar and stir until fully dissolved.

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.

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. Coffee + spirittop 24% of all pairs
    Smell alikelow
    Cooked together31 recipes

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

  3. Spirit + sugartop 25% of all pairs
    Smell alikemoderate
    Cooked together602 recipes

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

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

What each ingredient does

Fresh roasted mocha coffee
Provides the main coffee aroma and flavor that the spirit extracts over the infusion.
Proof spirit
Acts as the solvent that draws flavor and aroma out of the ground coffee.
Loaf sugar
Adds sweetness and softens the bitterness and sharpness of the spirit.

The step that matters

Straining off the coffee grounds. Leaving grounds in the spirit lets the infusion keep extracting bitterness and cloudiness over time, so the mixture should be strained once the flavor is reached.

“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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