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Coffee

A method of brewing coffee by steeping grounds in a tin cafetiere and filtering with a piston.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Coffee

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

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Prepare

  1. Heat a tin cafetiere by filling it with boiling water and letting it stand until hot. Discard the water.

  2. Place the ground coffee on the perforated bottom of the upper compartment.

Brew

  1. Press the coffee down with the piston.

  2. Pour boiling water gently through the strainer until the desired amount is reached.

  3. Cover the cafetiere.

  4. Let it sit in a warm place for a few minutes.

  5. Once the liquid has drained into the lower pot, the coffee is ready to serve.

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.

Photo for illustrative purposes only · Contact us to use it

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

What each ingredient does

Coffee beans
Provide the flavour and aroma compounds that hot water extracts into the brew.
Boiling water
Acts as the solvent that dissolves flavour from the ground coffee and carries it into the drink.

The step that matters

Pour the boiling water gently through the strainer. Water that is too cool extracts flavour poorly, while pouring too forcefully can disturb the grounds and make the brew uneven or muddy. Steady, hot water and a gentle pour give an even extraction.

“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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