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Coffee-making

This recipe describes roasting coffee berries in butter, grinding them, and brewing the coffee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Coffee and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 2,442 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Coffee-making

Ingredients

Directions

Roast

  1. Melt a small amount of butter in a ten-inch frying pan over low heat.

  2. Spread 4-5 tablespoons of coffee berries in the pan.

  3. Stir the coffee berries with a fork.

  4. Cook until the berries turn a light brown, discarding any that blacken.

Grind and brew

  1. Immediately grind the roasted berries.

  2. Brew the coffee.

Store

  1. Store any unused coffee powder in a dry, airtight canister.

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 + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together2,442 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Coffee berries
Are the raw material that roasting turns into aromatic, browned coffee flavor.
Butter
Adds a little fat to the pan so the berries heat evenly and roast without sticking.

The step that matters

Cook until the berries turn a light brown, discarding any that blacken.. Roasting browns the beans through sugar and protein reactions that build flavor, but the color changes quickly. Past light brown, beans scorch and taste bitter, so watching closely and removing blackened ones protects the batch.

“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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