Why it works: Coffee and chicory work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 50 recipes. Both carry maltol, which smells caramel, sweet. The science ↓
How to Make Coffee
Ingredients
Directions
Prepare
Use the best coffee available, preferably colonial coffee.
Place 1½ tablespoons of coffee in the upper cylinder of a percolator.
Close the top with a perforated disc to retain aroma.
Brew and serve
Pour in boiling water to infuse the coffee.
Ensure the percolator does not boil again; keep it on a hot plate to maintain temperature.
Pour the brewed coffee from the spout when ready.
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.
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Coffee + chicorytop 11% of all pairsSmell alikemoderateCooked together50 recipes
Shared aroma: maltol (caramel, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Coffee
- Provides the main flavour, aroma and bitterness that the water draws out.
- Water
- Acts as the solvent that extracts flavour and aroma compounds from the ground coffee.
The step that matters
Keeping the brew below boiling. Boiling the coffee again over-extracts bitter compounds and can scorch it, so it should be kept hot rather than reboiled.
“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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