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Drink

Febaws Sybup of Coffee

A cold brew coffee made by infusing coffee grounds in cold water, boiling, adding cold water, and sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Febaws Sybup of Coffee

Ingredients

Directions

Infuse

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

  2. Put the vessel into a water bath and boil the water.

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

Strain and combine

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

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

Sweeten

  1. Dissolve 3 pounds of double-refined sugar in a water bath, strain it 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, extracted slowly into the cold water.
Double-refined sugar
Adds sweetness and rounds out the bitterness of the coffee.

The step that matters

Remove the vessel once the water boils. Heating only briefly and then stopping keeps the extraction controlled. Leaving the vessel in the hot bath too long would draw out more bitterness and could cook off aroma, so timing matters.

“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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