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Drink

Dripped Coffee

A method of brewing coffee by pouring boiling water over ground coffee in a dripper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Coffee and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,202 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Dripped Coffee

Ingredients

Directions

Prepare

  1. Scald the coffee dripper with boiling water.

  2. Place 3 ounces of coffee in the upper section of the dripper.

Brew

  1. Pour boiling water over the coffee in intervals until you have used 1 quart.

  2. Keep the dripper hot without boiling.

  3. If water drips through too quickly, pour it through a second time.

Serve

  1. Serve with boiling milk, filling the cup halfway or two-thirds with milk.

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 + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Coffee
Provides the main flavor and aroma that the brewed water extracts from the grounds.
Boiling water
Extracts the soluble flavor compounds from the coffee grounds as it passes through.
Milk
Adds richness and softens the bitterness of the brewed coffee.

The step that matters

Keep the dripper hot without boiling. Water near boiling extracts coffee well, while water that is too cool under-extracts and tastes weak. Water that actually boils can scorch the grounds and make the coffee bitter, so the temperature has to stay just below boiling.

“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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