Why it works: Coffee and beans work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 289 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓
To Roast Coffee
Ingredients
Directions
Roast
Purchase the best quality raw coffee beans.
Fill the roasting cylinder halfway with coffee beans.
Turn the cylinder slowly over a gentle fire until a strong aromatic smell is emitted.
Increase the speed of turning as the beans heat up to avoid over-coloring.
When the beans are a fine, light, equal brown, remove them from the heat.
Cool and store
Spread the roasted beans quickly on a large dish.
Cover the beans with a folded cloth until cool.
Store the cooled beans in canisters or bottles, ensuring they are airtight.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Coffee + beanstop 13% of all pairsSmell alikemoderateCooked together289 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raw coffee beans
- Provide the core flavour compounds that develop during roasting, giving the aroma and taste.
- Charcoal
- Supplies the gentle heat that drives the roasting of the beans.
The step that matters
Increase the speed of turning as the beans heat up. As beans heat, sugars and other compounds brown quickly and can scorch on contact with the hot cylinder. Turning faster spreads the heat evenly, so the beans roast to an even colour instead of over-coloring on one side.
“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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