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 ↓
Modern Cookery
Ingredients
Directions
Prepare
Measure 1 pint of water into a coffee pot or small kettle.
Add 2 tablespoons of ground coffee, just wetting it with some of the water.
Slowly add the remaining boiling water, keeping it boiling throughout.
Let the coffee run through completely before removing the top of the percolator.
Serve
Serve hot with boiling milk or cream, or both.
For French breakfast coffee, fill cups two-thirds with boiling milk, then add the strong coffee.
For cafe noir, use less water and serve without cream or milk, sweetened with sugar.
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.
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Coffee + milktop 10% of all pairsSmell alikemoderateCooked together2,202 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Coffee + sugartop 17% of all pairsSmell alikelowCooked together4,344 recipes
Shared aroma: beta-damascenone (apple, rose).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ground coffee
- Provides the main flavor and aroma that the water extracts during brewing.
- Milk or cream
- Adds richness and softens the bitterness of the brewed coffee.
The step that matters
Keeping the water boiling throughout. Water that is kept at a boil while passing through the coffee extracts flavor efficiently. If the water cools, the coffee can taste weak or flat, and the brew is less full-bodied.
“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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