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Lioast Coffee

A method for roasting coffee beans, clarifying with egg white, and brewing with ground coffee.

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 ↓

Lioast Coffee

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Roast the beans

  1. Pick over and wash the coffee beans.

  2. Dry the beans in a 350°F (175°C) oven, stirring often.

  3. Roast the beans in a long dripping pan, stirring frequently until they are dark-brown maroon and aromatic.

  4. Stir in the beaten egg white to clarify when partly cool.

  5. Store the beans in a tightly covered tin.

Brew and serve

  1. Grind the beans as needed.

  2. Use 7 tablespoons of ground coffee.

  3. Pour the ground coffee over 2 quarts of boiling water.

  4. Let the coffee steep for 30 minutes.

  5. Pour into a rinsed pot and serve hot.

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).

  2. Coffee + eggtop 29% of all pairs
    Smell alikelow
    Cooked together3,239 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Beans + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together2,030 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coffee beans
Provide the flavour and aroma compounds that develop during roasting.
Egg white
Its proteins bind fine grounds so they settle, clarifying the brewed coffee.
Boiling water
Extracts flavour and soluble compounds from the ground coffee during steeping.

The step that matters

Roasting until dark brown and aromatic. Stirring frequently keeps the beans evenly roasted. As sugars caramelise and oils develop, colour and aroma signal the roast level, and under- or over-roasting sharply changes the flavour.

Swap the beans

How well each one fits the dish's main ingredients (coffee, egg):

  1. Cocoafits better
  2. Pecansfits better
  3. Hazelnutfits better
  4. Beansthe original

Fit is the average pairing score against coffee, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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