Coffee jelly recipes
Saiki Kusuo, the protagonist of The Disastrous Life of Saiki K., loves coffee jelly so much that he spends his entire allowance on it. Like him, we’re huge fans of coffee jelly and we’re guessing you are one, too.
Unless you live in Japan, getting your hands on coffee jelly in the middle of a pandemic is nearly impossible. But that doesn’t mean you have to give up this sweet treat. Pick up your coffee apparatus and try making these 8 coffee jelly recipes guaranteed to make even our favourite pink-haired psychic salivate.
1. Classic coffee jelly
Image credit: @aoanela
Typically served in a kissaten (喫茶店) – traditional coffee shops in Japan – this authentic style of coffee jelly is a familiar sight for the average Japanese consumer. The classic dessert goes well with a drizzle of cream, fluffy whipped cream or even a scoop of ice cream.
Image credit: @yyrr___ka
Pour-over coffee remains one of the most popular brewing methods in Japan, and it is easy to see why. With a slow and even extraction, it produces a flavourful brew that is well-balanced in bitterness and acidity. To fully immerse yourself in the kissaten experience, we highly recommend going the extra mile to grind your coffee beans by hand. If not, you can choose to use pre-ground coffee for a quick caffeinated fix.
Image credit: @anko_tnk
Serves 2
Ingredients:
- 20g of ground coffee
- 3 tbsp of granulated sugar
- 5g of gelatin powder
- Whipping cream or regular milk
- Cocoa powder
Steps:
- Pour coffee grounds into a dripper lined with a paper filter. Gently tap to even out the surface.
- Moisten the grounds with just enough hot water. Wait for 30 seconds.
- With a slow and steady hand, pour hot water in a circular motion until you have yielded around 1 cup (250ml) of coffee. Remove the dripper to avoid the last few drops, as they can add an astringent taste.
- Combine the coffee with sugar, and mix to dissolve thoroughly. Then, add the gelatin powder and stir it into the coffee.
- Pour the mixture into a square mold and remove any bubbles or foam on the surface. Let it cool at room temperature before transferring to the fridge to chill completely.
- When the jelly is firm, cut it into cubes.
- Portion it into individual serving glass and top it off with a drizzle of cream or dollop of whipped cream. Sprinkle with cocoa powder and serve.
2. Iced café latte with jelly
Image credit: @sunrisecoffee.jp
A great way to zhuzh up your everyday iced café latte, the addition of coffee jelly gives your cup of joe twice the amount of caffeine for a solid pick-me-up.
The occasional slurp of jelly provides bursts of bittersweet notes, which is then balanced by the sweetness of milk-based coffee.
Image credit: @__takahik0
Serves 1
Ingredients:
Coffee jelly
- 25g of ground coffee
- 10g of powdered gelatin
- 100ml of hot water
Iced café latte
- Espresso shot
- Milk
- Ice cubes
Steps:
Coffee jelly
- Pour ground coffee into a cone-shaped dripper lined with a paper filter. Tap to even out the surface.
- Pour just enough hot water to moisten the grounds and wait for 30 seconds.
- In a steady stream, pour hot water in a circular motion for 2 minutes, or until you have 400ml of brewed coffee.
- Mix 10g of gelatin powder and 100ml of hot water. Whisk mixture into coffee.
- Transfer everything into a rectangular mould. Let it firm up in the fridge for up to 5 hours.
- When it is set, cut into bite-sized pieces. Keep refrigerated until ready for use.
Iced café latte
- Pull an espresso shot. Alternatively, pop an espresso capsule into a coffee capsule machine. You can also combine 3g of instant coffee with 30ml of hot water for a quick substitute.
- Line the bottom of your serving glass with a few spoonfuls of jelly. Fill the glass with ice, milk, and finally, top it off with espresso.
3. Iced caramel latte with jelly
Image credit: HidaMari Cooking
Essentially a twist on Starbucks’ caramel macchiato, this iced caramel latte is dressed with bouncy coffee jelly instead of the usual espresso.
Cook the caramel sauce to a light amber colour for a sweet finish. You can also take it to a dark amber stage for toasty, complex, and bittersweet notes.
Image for illustration purposes
Image adapted from: @__nico_nao__
Serves 2
Ingredients:
Caramel sauce
- 10ml of water
- 40g of granulated sugar
- 50ml of whipping cream
- Pinch of salt
Coffee jelly
- 350ml of brewed coffee (30g ground coffee + 400ml hot water)
- 30g of granulated sugar
- 4g of gelatin sheets
Toppings
- Whipped cream (100ml of whipping cream + 9g of sugar)
- Cherries
Steps:
Coffee jelly
- Make coffee using a cone-shaped dripper. Measure out 350ml of the brew and add in 30g of sugar. Stir and dissolve thoroughly.
- Soak gelatin sheets in cold water for 1 minute, or until it is pliable. Gently squeeze to remove excess water and add to coffee mixture while it is still hot. Keep stirring until gelatin is completely dissolved.
- Transfer to a square mould and leave it in the refrigerator until it’s firm.
Caramel sauce
- Heat sugar and water in a pot over medium-low heat, stirring the pot every 20 seconds or so.
- Once it starts boiling, keep an eye on it and make sure that it does not burn. Continue to swirl the pot to make sure that the heat is distributed evenly. It will go from a light brown to deep amber colour.
- Remove from heat immediately and slowly stir in whipping cream.
- Finally, add a pinch of salt and stir until dissolved.
Assembly
- Prepare cream by combining whipping cream and sugar until stiff peaks are formed. Transfer to a piping bag lined with a star nozzle.
- Scoop spoonfuls of jelly into your serving glass. Fill the glass with cold milk. Top with whipped cream, cherries, and finally, a generous drizzle of your homemade caramel sauce.
4. Milk and coffee jelly
Image credit: @moegi.y
With easy-to-follow steps, these milk and coffee jelly cups are not only visually striking but also fun to make. Use your creativity and play around with the presentation – serve the dessert in a simple glass cup, or shape it in an intricate mould.
Make sure that the first jelly layer is fully solidified before pouring in the next – this will give you distinct black-and-white contrasting layers.
Image credit: @izumxx_37
Serves 5
Ingredients:
Coffee jelly
- 245g of water
- 10g of instant coffee
- 25g of granulated sugar
- 6g of agar powder
Milk jelly
- 225g of milk
- 120g of whipping cream
- 30g of granulated sugar
- 4.5g of gelatin sheets
Steps:
Coffee jelly
- Mix the sugar and agar together thoroughly to get rid of any lumps.
- Heat water and instant coffee granules over medium heat. When it feels warm to the touch, add agar mixture and stir until dissolved.
- Whisk continuously until it comes to a boil. Remove from heat and pour the mixture into a rectangular mold. Let it cool and firm up at room temperature before transferring to the fridge.
Milk jelly
- In a pot, combine milk and sugar. Heat over medium heat until the mixture reaches a gentle simmer.
- Soak gelatin sheets in ice water until pliable. Gently squeeze out any excess water.
- Add gelatin to the hot milk mixture and stir until thoroughly dissolved. Mix in cold whipping cream.
- Chill the mixture over a bowl of ice water until cold, then divide evenly between serving glasses. Let it set in the fridge for at least 1 hour, or until firm.
Assembly
- Cut the coffee jelly into 1.5cm cubes. Spoon it on top of the cool and hardened milk jelly.
- Top with fresh cream or vanilla ice cream if you like. Serve.
5. Chocolate coffee jelly drink
Image for illustration purposes
Image credit: @maogram__
Seasoned bakers will know that adding a bit of coffee to chocolate will bring out richer flavours from the latter. It’s no wonder, then, that this chocolate coffee jelly drink tastes like the modern-day equivalent of ambrosia.
Have fun and experiment with the recipe. You can swap out ingredients for its equivalent – fresh milk for almond milk, canned whipped cream for coconut whipped cream, or even milk chocolate for dark chocolate.
Image for illustration purposes
Image credit: @base_coffee
Serves 2
Ingredients:
Coffee jelly
- 40ml of espresso
- 420ml of water
- ¾ tsp of agar powder
- 2 tbsp of coconut sugar
Chocolate drink
- 80g of dark chocolate
- 500ml of almond milk
- 40ml of maple syrup
Topping
- Coconut whipped cream (400ml coconut milk + whipped cream charger)
- Chocolate shavings
Steps:
Coffee jelly
- Pull 2 shots (40ml) of espresso. Alternatively, pop an espresso capsule into a coffee capsule machine. You can also make a quick substitute by mixing 4g of instant coffee with 40ml of hot water.
- Add the shot, water, agar powder, and sugar into a pot. Heat the mixture over low heat, making sure to stir constantly, until it reaches a gentle simmer.
- Transfer to a rectangular mould and let it firm up in the fridge for a few hours.
Chocolate drink
- Place chopped dark chocolate, maple syrup, and almond milk in a pot.
- Heat it over low heat until the chocolate melts completely. Set aside to cool.
Assembly
- Prepare coconut whipped cream with coconut milk and a whipped cream dispenser. Alternatively, you can get your hands on non-dairy whipping cream or even dairy-free ice cream. In a pinch, you can also forgo this step entirely.
- Put jelly in your serving glass, followed by the chilled chocolate drink, a swirl of whipped cream, and lastly, a generous garnish of chocolate shavings.
6. Coffee jelly frappuccino
Image adapted from: @koterito1011
Image credit: @Starbucks_J
Inspired by the coffee jelly frappuccino on Starbucks Japan’s seasonal menu, this recipe’s dairy-free take promises a treat that will give the coffee giant a run for its money.
Serves 1
Ingredients:
Coffee base
- 30g coffee grounds
- 300ml of hot water
Coffee jelly
- 200ml of coffee
- 20g of maple syrup
- ½ tsp of agar powder
- I tsp of kudzu starch
Frappuccino
- 60ml of coffee
- 20g of soy milk
- 20g of maple syrup
- 100g of ice
Toppings
- Whipped cream (200ml of vegan whipping cream + 1 tbsp of sugar)
- Chocolate shavings
Steps:
Coffee jelly
- Make pour-over coffee using 30g of pre-ground coffee and 300ml of hot water. Measure out 200g of the brew.
- Add agar powder, kudzu starch, and around 1 tablespoon of hot coffee. You can substitute kudzu starch with cornstarch. Stir thoroughly until completely dissolved, then stir in maple syrup and the remaining coffee.
- Bring mixture to a boil over medium heat. Transfer to a container and let it cool.
Frappuccino
- Add 60g of brewed coffee, soy milk, maple syrup and ice into a blender. Blend until there are no chunks of ice left.
Assembly
- Place vegan whipping cream and sugar into a bowl. Dip the bowl in an ice water bath, then whisk the cream until it forms soft peaks. You can also opt for regular whipping cream here.
- Line the bottom of a serving glass with coffee jelly, then pour in frappuccino. Top with a generous serving of whipped cream and finally, chocolate shavings.
7. Adults-only jelly
Image for illustration purposes
Image credit: @happyorange31415
This booze-filled recipe is the perfect treat for coffee lovers who want to unwind after a long day after work. Depending on your preference, different types of alcohol can be used – consider using Kahlúa, a type of coffee liqueur, to amp up your caffeine game.
We recommend using a Moka pot, which is a stove-top coffee maker that makes highly concentrated brews by passing pressurised water through grounds. You can also use drip or instant coffee.
Serves 6
Ingredients:
Milk jelly
- 85g of cooking cream
- 6g of granulated sugar
- 1g of powdered gelatin
- 3g of cold water
Brandy jelly
- 25g of cognac
- 250g of water
- 50g of granulated sugar
- 5g of powdered gelatin
- 25g of cold water
Coffee jelly
- 380g of brewed coffee
- 7g of powder gelatin
- 35g of cold water
- 16g of granulated sugar
Steps:
Milk jelly
- Whisk together gelatin powder and cold water, and set aside until it is fully hydrated and becomes spongy.
- Mix cooking cream and sugar over low heat until the mixture reaches a gentle simmer. Remove from heat and add gelatin. Be sure to stir thoroughly to dissolve all the granules.
- Divide the mixture into 6 equal portions and let it set in the fridge for 1 hour.
Brandy jelly
- Hydrate gelatin powder and set aside.
- Heat water and sugar over low heat, until all the granules have dissolved and the mixture is starting to boil.
- Remove from heat. Add cognac and gelatin, and stir until gelatin is dissolved.
- Transfer mixture to a bowl and cover with plastic wrap. Let it firm up completely in the fridge.
Coffee jelly
- Hydrate gelatin and set aside.
- Prepare 380g of brewed coffee using a moka pot and transfer to a bowl.
- While it is still hot, add gelatin and sugar, and mix thoroughly. Let it cool to room temperature.
- Make sure that the milk layer is set, then portion and pour on 60g of coffee mixture gently so that you don’t break the first layer.
- Let it set in the fridge for about 4 hours.
Assembly
- Once the coffee jelly is completely set, top it off with spoonfuls of cognac jelly. Serve.
8. Coffee jelly parfait
Image credit: @sunrisecoffee.jp
Parfait is quintessentially Japanese, and this variation features layers of fresh cream, cereal, brownies and coffee jelly that make for the perfect refreshing treat.
Image credit: @sunrisecoffee.jp
Beginners might find this recipe daunting because of the amount of work involved. But you can simplify it by using store-bought ice cream, cereal, and brownies.
Image credit: @sis___mom
Serves 1
Ingredients:
Coffee jelly
- 30g of ground coffee
- 360ml of hot water
- 50g of granulated sugar
- 7g of powdered gelatin
Chocolate cream
- 200ml of whipping cream
- 40g of dark chocolate
- 10g of granulated sugar
Others
- Brownies
- Plain cream
- Chocolate ice cream
- Chocolate cereal
- Chocolate sauce
Steps:
- Brew coffee using a cone-shaped dripper. Transfer to a bowl. Whisk in sugar and gelatin while it is still hot. Stir until everything is dissolved.
- Transfer to a mould and keep refrigerated until needed.
- Heat 70ml of whipping cream over low heat, until it reaches a gentle simmer. Pour hot cream over finely chopped chocolate, and stir until everything is melted.
- Then, dip the base of the bowl in an ice-water bath. Add sugar and the remaining 130ml of cream. Whip it until it forms soft peaks. Transfer to a piping bag.
- Cut the brownies into 2cm squares.
- To assemble, put cubed coffee jelly at the bottom of a tall serving glass. Then, layer the following from the bottom: plain cream, cereal, chocolate cream, brownies, and two scoops of ice cream.
- Finally, pipe plain cream and drizzle chocolate sauce on top of the ice cream.
Tasty coffee jelly recipes
If you, like many others, have always wondered what it is about coffee jelly that makes even our deadpan protagonist fall head over heels – give these recipes a go and have yourself the perfect pick-me-up. Whether you are new to coffee or consider yourself a proud coffee connoisseur, there is bound to be a recipe that will satiate your cravings.
Check out these articles for more recipes:
Cover image adapted from (clockwise from top left): @yyrr___ka, @sunrisecoffee.jp, HidaMari Cooking and @moegi.y