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Coffee Frappe

A chilled coffee beverage made with sugar, water, egg whites, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and coffee 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 Frappe

Ingredients

Directions

  1. Dissolve the sugar in the water over heat.

  2. Add the strong black coffee and cool the mixture.

  3. When nearly frozen, beat the egg whites with the powdered sugar until light and fold into the coffee mixture.

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. Sugar + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

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

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Coffee + eggtop 29% of all pairs
    Smell alikelow
    Cooked together3,239 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Sugar
Dissolves into the water to sweeten the drink and give it body.
Strong black coffee
Provides the main coffee flavor and aroma.
Egg whites
Whipped into foam that traps air, giving the frappe a light, airy texture.

The step that matters

Folding in the beaten egg whites. Beaten egg whites hold air in a fragile foam. Folding gently keeps that air in the mixture, while stirring or overbeating deflates it and makes the frappe dense instead of light.

“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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