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Pea Coffee

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Peas and coffee work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 70 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Pea Coffee

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Brown the peas in the oven at 400°F (200°C) until they resemble green coffee.

  2. Add one-third pure coffee to the browned peas, adjusting the quantity based on desired strength.

  3. Boil the mixture and clarify it as you would with regular coffee.

  4. Optionally, you can omit the pure coffee altogether if preferred.

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. Peas + coffeetop 24% of all pairs
    Smell alikemoderate
    Cooked together70 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

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