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Drink

Coffee-boiled

A method of preparing coffee by boiling water with ground coffee, eggshell or egg white, then filtering.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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-boiled

Ingredients

Directions

Make the coffee

  1. Moisten the coffee with cold water and add the crushed eggshell or egg white.

  2. Transfer the mixture to a tin pot and pour in the boiled water.

  3. Cover the pot and bring it to a boil quickly.

  4. Boil for 1 minute, then remove the lid and stir down the grounds.

  5. Add ½ cup of cold water and let it settle on the back of the stove.

Serve

  1. Heat your table coffee pot with boiling water and warm your coffee cups if it's cold.

  2. Pour the coffee into the table pot and serve immediately.

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. 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

Finely ground coffee
Provides the coffee flavour and body that the brewed liquid carries.
Crushed eggshell or egg white
Its protein helps bind fine grounds so they settle clear of the liquid.
Cold water
Moistens the grounds first and later helps settle them to the bottom.

The step that matters

Remove the lid and stir down the grounds after the 1-minute boil. Stirring the grounds down after boiling lets them sink, so the coffee pours clearer. Leaving them floating makes the cup muddy.

“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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