Go Back
–+ servings

Japanese Coffee Jelly

Prep Time10 minutes
Setting Time4 hours
Total Time4 hours 10 minutes
Author Yuto Omura
Servings 6 servings

Ingredients 
 

Setting agent (choose 1)

  • 15 g gelatin powder or
  • 2 g kanten agar powder (each sachet is usually 4g) or
  • 15 g agar agar powder can vary, check label

Other ingredients

  • 500 ml water if using espresso shots, reduce the water by 30ml for each shot used (see note)
  • 1-2 tbsp instant coffee powder or instant espresso powder, to taste
  • 2-3 tbsp sugar to taste
  • syrup to taste (simple, vanilla, hazelnut etc.)
  • toppings of your choice cream, ice cream, chopped nuts etc.

Instructions 

Gelatin

  • Take a small bowl and 200ml cold water. Sprinkle in 15 g gelatin powder, mix and leave to bloom for 5-10 minutes.
    pouring gelatine powder into water
  • Boil the other 300ml water and pour it into a heatproof jug. Pour the bloomed gelatin in and mix until dissolved.
    pouring bloomed gelatine into a jug of boiled water
    • If using espresso shots from a coffee machine, reduce the water by 30ml for each shot. 4 shots would be 120ml espresso + 180ml water.
  • Add 2-3 tbsp sugar and 1-2 tbsp instant coffee powder. Add less than you think, then taste test and add more until it suits your taste. Mix until dissolved and scoop out any foam that forms at the top.
    whisked coffee jelly in a glass measuring jug
  • Pour into a square/rectangular mold (for cubed version) or serving cups. Let it cool to room temperature, then cover and refrigerate for about 4 hours or until fully set.
    coffee jelly made with gelatine cooling in rectangular container
  • Once set, cut it into cubes (or serve in cups) and add toppings of your choice.
    Cubes of Japanese coffee jelly topped with whipped cream, chopped nuts and a mint leaf served in a glass bowl

Kanten or Agar Agar

  • Pour 2-3 tbsp sugar and 2 g kanten agar powder (or 15 g agar agar powder) into a bowl and mix thoroughly.
    kanten (or agar agar) whisked with sugar in a mixing bowl
  • Pour 500 ml water into a cold saucepan. Sprinkle the kanten and sugar mixture over the top, and mix thoroughly.
    pouring katen (or agar) and sugar into a saucepan of cold water
    • If using espresso shots from a coffee machine, reduce the water by 30ml for each shot. 4 shots (2 double) is 120ml, so you would need 380ml water in the pan.
  • Place the pan on the stove and bring to a boil over medium heat. Lower the heat slightly, and gently boil for 1-5 minutes, stirring occasionally. Exact timing varies, so check the label.
    sugar and kanten (or agar agar) boiled in a saucepan of water
  • Remove from the heat and stir for a few minutes to cool it slightly. Add 1-2 tbsp instant coffee powder (or espresso). Gently mix until dissolved, avoid vigorous whisking which can create too much foam or air bubbles.
    pouring instant coffee into kanten mixture
  • Scoop out any surface foam with a spoon.
    scooping foam from coffee jelly
  • Gently pour into molds or serving cups to avoid creating any air bubbles. Cool to room temperature before placing them in the fridge to chill. The fridge time is for chilling rather than setting.
    coffee jelly in glass cups
  • Once set, cut into cubes or serve straight from a serving cup with syrup and toppings of your choice. Enjoy!
    Coffee jelly with cream on a silver spoon

Notes

  • The base recipe makes 2 cups (500ml) of jelly. Use a 5-6" (14-15cm) square for 2.5cm (1 inch) thick jelly cubes. A rectangular container with similar dimensions also works fine (like a lunchbox). Just make sure it's heatproof.
  • Opt for a high-quality instant espresso, coffee powder or espresso shots from a coffee machine for best results.
  • If you choose to use freshly pulled espresso shots, reduce the water amount by 30ml for each single espresso shot used to maintain the same liquid ratio in the recipe. Generally I'd recommend 120-160ml espresso (2-3 double shots) with 380 or 320ml of water to bring the total back up to 500ml. Depending on how strong you want your coffee jelly to be, you can play around with the ratio. Just don't forget to adjust the water amount when increasing or decreasing the amount of espresso.
  • You can reduce or increase the coffee and sugar to suit your taste preference. Aim for slightly stronger than what you would usually drink, it tastes milder as a jelly.
  • If using agar agar, keep in mind that results can vary from brand to brand. Always check the packaging for exact measures and adjust the water/cooking time accordingly.
  • For best results, keep refrigerated and eat within 2 days. Add cream or toppings right before serving.
  • The coffee jelly tends to become a bit watery after extended refrigeration, but it's still good to eat for up to 2-3 days.