Skip to main content

Coffee Number Three

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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 ↓

Coffee Number Three

Ingredients

Directions

  1. Parch the coffee beans as directed.

  2. Grind the parched coffee beans.

  3. Place the ground coffee in a tight tin coffee box.

  4. Use a block tin coffee pot with a strainer.

  5. Put the coffee in the strainer and pour boiling water over it.

  6. Once it has ceased to drip, pour off a cupful and pour it through the strainer again to extract more strength.

  7. Wash the coffee pot thoroughly after each use.

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 + beanstop 13% of all pairs
    Smell alikemoderate
    Cooked 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

You might also like

Brown Coffee with EggBrown Coffee with Egg175 recipesEgg CoffeeEgg Coffee20 recipesCoffee MilkCoffee Milk12 recipesPostum CoffeePostum Coffee9 recipes