Cubes of Coffee

I have a confession to make. I love jello, though I never eat it because I am health conscious and there are way too many unidentified chemicals in a package. And when I found out that jello’s gelling agent was made from pig skin and/ or cattle bones, well, that was it.

When we were in Japan, I discovered kohi-jelly or coffee jello and it was “jello-ized” using agar agar, a kind of seaweed, organic even, straight from the ocean. It was awesomely delicious and I started nearly every day with a kohi-jelly hit. The dessert is actually quite popular in Japan, especially in the summer, so it was easy to find in restaurants and convenience stores.

Yesterday at work (our last day!) our department had a pancake breakfast. One of my colleagues brought two huge containers of dunkin’ donuts coffee. We all did a pretty good job finishing one, but there was one nearly full container left over. This was my opportunity. I took the coffee home and mixed about a cup of espresso in with the coffee (to enhance the flavor) and, using agar agar, voila! —–kohi-jelly.

It’s incredibly refreshing, especially because it is not too sweet and very cold. Now my mind is churning to see what other juices and flavors with which I might experiment.


3 cups strong coffee
1 cup espresso (optional but deepens the flavor)
sugar to taste (You don’t need much, especially if you drizzle with condensed milk when xxxxxyou serve it.)
4 tablespoons agar agar (I used flakes but it comes as a powder too.)

Combine ingredients and put on stove. Bring to boil and then simmer for 5 minutes or until agar agar is completely dissolved. Stir continually so the agar agar does not sink and stick to bottom of pan.

Cool to room temperature. Put in refrigerator to chill. It can be served with some sweetened condensed milk poured on top (see photo above), a dollop of whipped cream, or even a small scoop of vanilla ice cream. (I cut the kohi-jelly with a serrated knife, hence the serrations on the cubes. I’ll remember to use a smooth blade next time.)

(There is still some coffee left so I am going to make some coffee sorbet. Waste not want not.)

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8 Responses to Cubes of Coffee

  1. Jerome Bloom says:






  2. leamuse says:

    Just add CHOCOLATE and you will have two of the basic food groups! It works for me. 🙂

  3. Just copied the recipe and will try it as soon as I can get some Agar/Agar. Or if one is not opposed to cattle/fish bones and/or pig skin, ahmen!

  4. The Knox Gelatin company makes it sound almost palatable:

    If you have ever simmered meat bones for a soup then chilled it, you may have noticed a slight jellied effect to the broth. This result is due to “collagen”, a protein substance which yields gelatine and is found in the bones, skin and connective tissue of animals. In manufacturing, unflavoured gelatine is extracted from the collagen by hot water, then concentrated and filtered for purity and clarity. It is cooled, extruded and dried into glassy brittle strips. In 1889, Charles B. Knox of Johnston, New York discovered a method of granulating gelatine by breaking down the strips using high speed mills.

    Most unflavoured gelatine is packaged in pre-measured individual envelopes for convenient usage. Each envelope of Knox® Unflavoured Gelatine will gel 2 cups of liquid. If the recipe you want to use calls for unflavoured gelatine by the tablespoon, just use 1 envelope for each tablespoon called for.

    Unflavoured gelatine has no flavour of its own and contains no sugar, unlike many flavoured gelatines which contain mostly sugar as well as artificial flavours and colours. This makes unflavoured gelatine extremely versatile: it can be used to create desserts, salads, main dishes, jams and jellies, even ice cream and frozen yogurt!

    Knox® Unflavoured Gelatine contains only 6 calories per serving (or 25 calories per envelope) and can easily be used to prepare “lower-in-calorie” recipes.

    per 1.75g* serving
    Energy …………………….. 6 Cal/30 kj
    Protein ……………………………. 1.6 g
    Fat ……………………………………. 0 g
    Carbohydrate ……………………… 0 g
    *Equals a 1/2 cup serving “as
    consumed” made up with water

  5. I admit that I am not a big jelly fan. The wobbliness gets to me, especially in my mouth. However, coffee jelly/o certainly makes me wonder if my food texture issues need to be put on the shelf. Looks great in the fancy glass.

  6. Pretty! This was a really wonderful article. Thanks for providing
    this information.

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