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Drink

Coffee Frappe

A chilled coffee beverage made by mixing boiling water, ground coffee, cream, and sugar, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar 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 ↓

Coffee Frappe

Ingredients

Directions

Make the coffee

  1. Pour boiling water over the ground coffee.

  2. Add cream and enough sugar to make it sweet.

  3. Let it cool.

Freeze

  1. Pour the mixture into an ice cream freezer.

  2. Turn slowly until frozen.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

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

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

What each ingredient does

Fine ground coffee
Provides the main coffee flavor and aroma once steeped in hot water.
Cream
Adds fat and body, giving the frozen drink a smoother, richer texture.
Sugar
Adds sweetness and balances the bitterness of the coffee.

The step that matters

Turn slowly until frozen. Slow turning in an ice cream freezer keeps ice crystals small, so the frozen drink stays smooth rather than grainy. Fast or uneven churning can make it icy.

“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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