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Drink

Good Breakfast Coffee

A coffee brewed with finely ground mocha, boiled water, and boiled milk served immediately.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Coffee and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,202 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Good Breakfast Coffee

Ingredients

Directions

Make the coffee

  1. Place the ground coffee in a filter.

  2. Slowly pour in boiling water, allowing it to drain through completely before adding more.

  3. Continue adding boiling water until you have the desired strength.

Serve

  1. Serve the coffee immediately with boiling milk, filling cups two parts full of milk and adding coffee to taste.

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 + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Finely ground coffee
Provides the main coffee flavour and aroma that the water extracts.
Boiling water
Extracts flavour from the ground coffee, and adding more controls the strength.
Boiling milk
Adds richness and mellows the bitterness of the brewed coffee.

The step that matters

Adding the water slowly. Pouring slowly and letting each addition drain fully lets the water extract flavour evenly from the grounds. Pouring too fast can wash through weakly brewed coffee and leave the cup thin and underextracted.

“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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