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Drink

To Make Tea and Coffee

A method for preparing tea and coffee using loose tea, ground coffee, boiling water, and a little cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tea and coffee work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 259 recipes. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓

To Make Tea and Coffee

Ingredients

Directions

Make the tea

  1. Rinse the kettle and fill it with tap water.

  2. Boil the water and warm the teapot.

  3. Add one teaspoon of tea for each person and one for the pot.

  4. Fill the teapot with boiling water and let it stand for five minutes.

Make the coffee

  1. Warm the coffee pot and add one ounce of ground coffee.

  2. Pour 1¼ pints of boiling water over the coffee and let it stand for five minutes.

  3. Add a little cold water to clear the coffee and let it sit for a few minutes.

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. Tea + coffeetop 6% of all pairs
    Smell alikemoderate
    Cooked together259 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

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

What each ingredient does

Loose tea
Provides the main flavour of the tea once steeped in boiling water.
Ground coffee
Provides the main flavour of the coffee as boiling water extracts it into the brew.
Boiling water
Extracts flavour from the tea and coffee and forms the bulk of each drink.

The step that matters

Adding a little cold water to the coffee. Cold water sinks the fine grounds so the coffee clears instead of staying cloudy. Adding too much cools the brew too much, so use only a little.

“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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