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Drink

Filtered Coffee

A brewed coffee made by filtering ground coffee with boiling water, served hot with optional sugar and cream.

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 put the strainer in a coffeepot.

  2. Pour boiling water gradually over the coffee and allow it to filter.

  3. Cover the pot between additions of water.

  4. For a stronger coffee, re-filter.

Serve

  1. Serve hot with sugar and cream in the cup before adding coffee.

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 flavor compounds that the boiling water extracts as it filters through.
Boiling water
Dissolves the soluble flavor compounds from the coffee grounds to make the brew.

The step that matters

Pouring the boiling water gradually. Pouring slowly lets the water spend more time in contact with the grounds, extracting flavor evenly. Pouring too fast can wash out flavor and leave the coffee weak, while covering the pot between additions helps hold in heat so the extraction stays steady.

“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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