Name: Dripped Coffee
Ingredients: ground coffee; boiling water; sugar; cream

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Dripped Coffee

Ingredients

ground coffee
boiling water
sugar
cream

Directions

Use a dripper that fits your coffee pot.
Place the required amount of ground coffee in the bottom of the dripper.
Ensure the water is boiling before pouring it over the coffee.
Scald the coffee pot and pour in the desired number of cups of water plus an extra ½ cup.
Make sure the dripper fits tightly and has a secure cover.
Avoid boiling the coffee and do not let it sit until cold.
In a cup, stir sugar and cream together, then pour in the coffee.
Do not stir after adding coffee to avoid making it stale.

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Coffee + creamtop 17% of all pairs

Smell alikelow

Cooked together2,339 recipes

Shared aroma: 2-heptanol (bitter, floral).
Coffee + sugartop 17% of all pairs

Smell alikelow

Cooked together4,344 recipes

Shared aroma: beta-damascenone (apple, rose).