Why it works: Coffee and beans work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 289 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓
Coffee
Ingredients
Directions
Roast and grind
Roast the coffee beans until they are a fine light brown.
Grind the roasted coffee beans, but do not reduce them to powder.
Brew
Heat the coffee pot and place the ground coffee in the well.
Pour in a little boiling water and let it sit for two minutes.
Add more boiling water gradually until you reach the required amount.
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.
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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.
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Coffee + beanstop 13% of all pairsSmell alikemoderateCooked together289 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
What each ingredient does
- Coffee beans
- Provide the flavour compounds that develop during roasting and are extracted into the brew.
- Filtered water
- Acts as the solvent that extracts flavour and aroma from the ground coffee.
The step that matters
Pour in a little boiling water and let it sit for two minutes. Wetting the grounds first lets carbon dioxide escape and the coffee bloom evenly, so the later water extracts flavour uniformly rather than unevenly.
“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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