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Drink

Coffee a LA Franqaise

A French-style coffee brewed by filtering ground coffee into boiling water, served with 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 ↓

Coffee a LA Franqaise

Ingredients

Directions

Brew

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

  2. Put the coffee pot on the stove and add boiling water in intervals of 5 to 10 minutes.

  3. Allow the coffee to filter for at least 30 minutes, covering the pot between intervals.

Serve

  1. Serve immediately with lump sugar and cream, adding them to the cup before pouring in the 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 and aroma that the hot water extracts over time.
Boiling water
Extracts flavor from the coffee grounds and carries it through the filter.
Lump sugar
Adds sweetness to the finished cup.
Cream or scalded milk
Adds richness and softens the coffee's bitterness.

The step that matters

Adding water in intervals. Pouring the water in small additions and covering the pot keeps the temperature steady and extracts the grounds evenly. Adding it all at once can over-extract or cool the brew unevenly.

“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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