Japanese Coffee Jelly

Coffee Jelly is a popular Japanese dessert that beautifully balances the bitterness of coffee with the sweetness of sugar. You don't need any special Japanese ingredients, so feel free to make it at home.

Coffee Jelly is a Japanese dessert made by mixing coffee with sugar and then solidifying it with gelatin (or agar agar). It is common to top it with whipped cream or other types of cream. The bitterness of the coffee pairs well with the sweetness of the sugar and toppings, offering a unique way to enjoy coffee as a sweet treat.

I was surprised to learn that this dessert, which seems like it would be popular worldwide, is actually enjoyed mostly in Japan. In Japan, it is considered a staple treat found in many old-fashioned coffee shops and casual chain restaurants.

You can, of course, enjoy it on its own, but it can also be incorporated into a parfait by cutting it into cubes. Many people who don't even like coffee still enjoy coffee jelly. So, whether you are a coffee lover or not, I highly recommend giving it a try at least once.

When it comes to coffee, it is enjoyed in various forms, such as regular brewed coffee, drip coffee, instant coffee, and ready-to-drink (RTD) coffee. When making coffee jelly, you can also use whichever type you prefer. Whether you prioritize strength, bitterness, acidity, or ease of preparation, feel free to choose the one that best suits your needs. In this recipe, I use instant coffee for convenience.

If you are aiming for a more authentic flavor, I recommend using a slightly stronger brew made from dark roast beans. This can help maintain the overall balance when combined with the other ingredients.

There is an important note to keep in mind when making this dessert: the temperature of the coffee when you add the gelatin used to solidify the jelly. Gelatin is sensitive to heat, so if it is boiled while or after being dissolved, its solidifying ability will be weakened. This can prevent it from setting, even after it has cooled.

The optimal temperature for gelatin to dissolve effectively is between 122-140℉ (50-60℃). Above 158℉ (70℃), its ability to solidify diminishes. For this reason, make sure to cool the coffee to below 158℉ (70℃) before adding the gelatin.

Ingredients

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Instructions

🕒 Total: 3 hrs hrs 10 mins mins

Step 1
Fill a pot with water and bring it to a boil. Once boiling, turn off the heat and add instant coffee and sugar, stirring well until dissolved. Let it cool until it reaches a temperature between 122-158℉ (50-70℃), which should take about 3-5 minutes.

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Step 2
Gradually sprinkle gelatin powder into the pot, stirring constantly to prevent lumps from forming.

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Step 3
Pour the mixture into small bowls. If any bubbles appear on the surface, remove them. Place the bowls in the refrigerator and chill for at least 3 hours.

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Step 4
Remove the bowls from the refrigerator and top them with whipped cream and mint leaves according to your preference.

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To store

You can store it in the refrigerator for up to 2 days.