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Drink

After-dinner Coffee

A coffee beverage made with coffee, chicory, egg, and water, boiled and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Coffee and chicory work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 50 recipes. Both carry maltol, which smells caramel, sweet. The science ↓

After-dinner Coffee

Ingredients

Directions

Brew

  1. Mix coffee, chicory, egg, and cold water in a pot.

  2. Add boiling water and boil for 5 minutes.

  3. Let it stand for 5 minutes on the back of the range to keep hot.

Serve

  1. Serve without sugar or cream.

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 + chicorytop 11% of all pairs
    Smell alikemoderate
    Cooked together50 recipes

    Shared aroma: maltol (caramel, sweet).

  2. Egg + chicorytop 26% of all pairs
    Smell alikelow
    Cooked together52 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Coffee + eggtop 29% of all pairs
    Smell alikelow
    Cooked together3,239 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Coffee
Provides the main coffee flavor and aroma of the drink.
Chicory
Adds a roasted, slightly bitter flavor and more body to the brew.
Egg
Helps settle the fine coffee grounds so the finished drink is clearer.

The step that matters

Let it stand for 5 minutes on the back of the range to keep hot.. Standing off the boil lets the grounds settle, which the egg helps with, so the coffee pours clearer. Keeping it hot without boiling avoids extra bitterness from over-extraction.

“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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