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On Coffee-making

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

On Coffee-making

Ingredients

Directions

  1. Roast the coffee beans carefully until done.

  2. Grind the roasted beans in a large metal mortar until they are a very fine powder.

  3. Sift the ground coffee through a fine sieve to remove coarse particles.

  4. Boil the desired amount of water in a small copper can.

  5. Once boiling, remove from heat and add the powdered coffee.

  6. Return the can to the heat and allow it to boil three times, removing it from the heat briefly after each boil.

  7. After the third boil, place the can in a shallow vessel of cold water for one minute to settle the grounds.

  8. Pour the clear, black coffee into a cup and serve with a flask of cognac if desired.

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

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