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Drink

Coffee

A coffee beverage made with Arabian Mocha and Ankola Java beans, egg, cold and boiling water, boiled and kept warm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Coffee

Why it works: Coffee and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 3,239 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Coffee

Ingredients

Directions

Prepare the coffee

  1. Blend the Arabian Mocha and Ankola Java coffee beans together in equal parts.

  2. Grind the blended coffee beans to a medium fine consistency.

  3. In a clean, scalded coffee pot, add 1 heaped teaspoon of the coffee for each person.

Make the brew

  1. Break 1 fresh egg into the coffee and blend into a paste.

  2. Add ½ cup of cold water to the mixture and stir well.

  3. Pour ½ pint of boiling water over the coffee mixture for each person.

  4. Boil for 5 minutes, then set on the back of the range to keep warm for another 5 minutes without boiling.

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.

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.

  1. 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

Eggs
The egg binds the ground coffee into a paste and helps clarify the brew as it cooks.
Coffee beans
Provide the flavour base; the blend of two varieties gives the cup its character.

The step that matters

Boiling the egg-coffee mixture. The egg proteins coagulate around the grounds when heated, trapping sediment so it settles. Boiling too vigorously or for too long can break up the clumps and leave the coffee cloudy and gritty.

“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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