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, to Make
Ingredients
Directions
Prepare
Grind the browned coffee beans.
Place the ground coffee in a bag.
Brew and hold
Pour the boiling water over the coffee in the bag.
Set the coffee pot on the stove to keep hot (but not boiling) for 30 minutes.
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.
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Coffee + beanstop 13% of all pairsSmell alikemoderateCooked 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
What each ingredient does
- Browned coffee beans
- Provide the roasted flavour and aroma that define the drink.
- Water
- Extracts flavour compounds from the grounds and carries them into the drink.
The step that matters
Keep the coffee hot but not boiling. Boiling coffee, or holding it at a rolling heat for a long time, drives off aromatic compounds and extracts more bitter, burnt-tasting compounds, so the cup turns harsh.
“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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