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Coffee Syeup

A sweetened coffee concentrate made by boiling coffee with water, then straining and dissolving sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Coffee Syeup

Ingredients

Directions

Make the coffee infusion

  1. Add the coffee to the water in a pot.

  2. Bring to a boil, then remove from heat and cover.

  3. Let it sit until nearly cold.

  4. Strain the mixture.

Make the syrup

  1. Return the liquid to the pot and add the sugar.

  2. Stir until the sugar dissolves and the mixture reaches boiling temperature.

  3. Remove from heat and strain into a jug.

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).

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

What each ingredient does

Coffee
Provides the strong coffee flavor that defines the syrup.
Sugar
Adds sweetness and body, and helps preserve the syrup.

The step that matters

Stir until the sugar dissolves and the mixture reaches boiling temperature. Sugar must fully dissolve before the syrup is cooled and strained; undissolved crystals can settle and leave the syrup grainy. Bringing it to a boil helps the syrup become stable and keeps it from spoiling quickly.

“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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