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Drink

Filtered Coffee

Filtered coffee is brewed by pouring boiling water over ground coffee in a pot with a strainer.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Filtered Coffee

Ingredients

Directions

Make the coffee

  1. Place the coffee in a strainer and set the strainer in a coffee pot.

  2. Heat the coffee pot over a slow fire.

  3. Gradually add the boiling water to the coffee and allow it to filter or drip.

  4. Cover the pot between additions of water.

  5. If a stronger coffee is desired, refilter.

Serve

  1. Serve immediately with sugar, cream, or scalded 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. 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

Finely ground coffee
Provides the flavour and body of the brew; finer grounds extract more quickly into the water.
Freshly boiling water
Extracts the soluble flavour compounds from the coffee grounds as it drips through.

The step that matters

Gradually add the boiling water. Pouring slowly lets the water saturate the grounds evenly and extract flavour steadily. Pouring too fast can wash out coffee too quickly and produce a weak, uneven cup.

“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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