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Drink

Feraws Syrup of Coffee

A sweet coffee syrup made by infusing coffee, boiling water, and dissolving sugar.

From an old cookbook · modernised transcription
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Why it works: Coffee and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,344 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Feraws Syrup of Coffee

Ingredients

Directions

Make the coffee infusion

  1. Infuse 4 ounces of coffee in 24 ounces of pure cold water in a tightly closed vessel for 6 hours.

  2. Place the vessel in a water bath and bring the water to a boil.

  3. Remove the vessel and let it stand for a while.

  4. Pour off the liquid and add 8 ounces of cold water to the dregs.

  5. Pour this off and add it to the first liquid after a few hours.

Finish the syrup

  1. Dissolve 3 pounds of double-refined sugar in a water bath.

  2. Strain the sugar solution through a cloth and stir it into the coffee.

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 + sugartop 17% of all pairs
    Smell alikelow
    Cooked 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 flavor and aroma of the syrup.
Double-refined sugar
Provides sweetness and body, and helps preserve the syrup.

“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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