Why it works: Coffee and sugar are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 4,344 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓
The recipe
Ingredients
Directions
Brew the coffee
Pour boiling water over the coffee in a pot.
Cover and place on the back of the stove.
Sweeten, cool and strain
Add sugar and stir until dissolved.
Let the mixture cool.
Press through a sieve into a can for freezing.
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 aroma chemistry they share, and how many recipes mention both.
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Coffee + sugartop 8% of all pairsAroma overlapmoderateMentioned 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
- Coffee
- Provides the main coffee flavor and aroma of the drink.
- Boiling water
- Extracts flavor and aroma from the ground coffee.
- Sugar
- Adds sweetness and balances the bitterness of the coffee.
The step that matters
Add sugar and stir until dissolved. Sugar dissolves far more readily in hot liquid than in cold. If it is not fully dissolved before cooling, it can leave a grainy texture and uneven sweetness.
“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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