Name: Coffee
Ingredients: raw coffee beans; chicory (optional)

Why it works: Beans and chicory share more aroma than cooks usually use. They rank in the top 9% of all ingredient pairs, and cooks put them together in 7 recipes. Both carry maltol, which smells caramel, sweet. The science ↓

Coffee

Ingredients

raw coffee beans
chicory (optional)

Directions

Roast raw coffee beans just before using for the best flavor.
Grind the roasted coffee beans to your desired consistency.
If desired, mix in chicory for a milder taste or to stretch the coffee.
Brew the coffee using your preferred method.

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.

Beans + chicorytop 9% of all pairs

Smell alikestrong

Cooked together7 recipes

Shared aroma: maltol (caramel, sweet).
Coffee + chicorytop 11% of all pairs

Smell alikemoderate

Cooked together50 recipes

Shared aroma: maltol (caramel, sweet).
Coffee + beanstop 13% of all pairs

Smell alikemoderate

Cooked together289 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).