Coffee Jelly (Step-by-Step Recipe)
Making coffee jelly is way easier than you’d think. If you can brew coffee and stir stuff, you’re golden. I’ve made this on lazy weekends, rushed mornings, and even once in a friend’s weird Airbnb kitchen. It always turns out fun and surprisingly classy.
Equipment
- Saucepan:
- Glass dish or individual molds (for setting the jelly)
- Fridge space (to chill and firm up the jelly)
Ingredients
- Fresh brewed coffee (or instant if you’re in a pinch or strong coffee)
- Unflavored gelatin (or agar-agar if you want a vegan option)
- Sugar, to taste (I use about 1–2 tablespoons depending on how bitter the brew is)
- Optional: a splash of cream, condensed milk, or a drop of vanilla extract for a richer twist
Instructions
- Step 1) Brew the Coffee: I usually go with two cups of strong-brewed coffee. I find dark roast ideal here because it gives that bold, deep flavor you want the jelly to carry. If you’re using instant, double-check the water-to-powder ratio so it doesn’t turn out too watery.
- Step 2) Dissolve the Gelatin: This part tripped me up the first time. You shouldn't dump gelatin straight into hot coffee.It clumps. Instead, sprinkle the gelatin over a small bowl of warm water (about 3 tablespoons) and let it sit for 5 minutes to “bloom.” Once it's softened, stir that into your hot coffee along with the sugar. Afterward, mix well until it’s fully dissolved and smooth.
- Step 3) Set and Chill: Pour the mixture into a heat-safe container or mold. I commonly use a square glass dish so I can cut clean cubes later. However, you can get creative with silicone molds or jars. Pop it in the fridge for 2–4 hours (just enough to firm it up).