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Drink

Boiled Coffee

A beverage made by boiling coffee with water, optionally clarified with beaten egg.

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 ↓

Boiled Coffee

Ingredients

Directions

Brew the coffee

  1. Combine 1 tablespoon of ground coffee with 1 cup of boiling water.

  2. Place on the stove and bring to a boil.

  3. Once boiling, uncover and remove from heat.

  4. Let it stand for 2-3 minutes, then cover and return to heat.

  5. As soon as it boils again, remove and let it stand for 5 minutes before serving.

Clarify (optional)

  1. Beat an egg with a little cold water.

  2. Mix it with the coffee before adding boiling water to clarify.

  3. Add boiling water to the mixture.

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

Ground coffee
Provides the flavor compounds that dissolve into the boiling water to make the brew.
Egg
Its proteins set when heated and trap fine grounds, so the coffee settles clear.

The step that matters

Mix the egg with the coffee before adding boiling water. The beaten egg must be combined with the grounds first so the proteins can coagulate around the fine particles as the coffee heats. Adding water too early can leave the grounds suspended and the coffee cloudy.

“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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