Coffee Jelly(Jello in the US, but for some reason Japan has adopted Jelly ゼリー when referring to this gelatine dessert) has been around for quite a while in Japan. The Kissaten Culture established many popular techniques of brewing coffee (like the syphon and nel-drip). Likewise, the culture established coffee jelly as a mainstay in the dessert menu of most cafes. Although coffee jelly can’t be found as often – and may only be the highlight of the summer – there are still many roaster cafes which serve coffee jelly.
Coffee Jelly is basically a dessert made with coffee, sugar and some hardening agent like gelatine or agar agar. They are typically paired with some type of dairy like cream, ice cream or milk to enhance the dining experience. Although there are many coffee jelly drinks (like coffee jelly smoothies or floats), this post will mainly be about the coffee jelly dessert.
Today, I’ll introduce 7 roaster cafes that serve some amazing coffee jelly. Be sure to check them out when you visit Fukuoka. There’s also a map down below for directions.
The Coffee Jelly encased in a circular glass container with rich heavy cream on top is a beauty of a thing.
The Jelly is firm but not too firm. It has a slight melting effect inside the mouth and the incorporation of silky rich cream in every bite is ingenious. The coffee is a dark roast and you get the chocolaty bitterness combined with sweetness from the incorporated sugar.
What’s quite noticeable, as I’ve also stated in a previous post, is the finesse of the dessert. Everything has been thought through with great care and attention which leaves no room for error.
The coffee jelly at cafe MARUGO is available throughout the year so you can enjoy this anytime you visit. But don’t wait too long as you’ll regret not having it sooner.
The coffee used is Mocha coffee. Most likely Ethiopia Harrar or Mocha Mattari. The jelly has a complex yet pleasant flavour profile with slight sweetness coming from the sugar. The texture is smooth, silky and very easy to palate. Yoshida-san, the owner, says that he uses agar agar to make this coffee jelly.
When paired with cream you get a really mild and soft taste, so it’s nice to add the cream little by little to make sure you get a good balance with the coffee jelly.
What makes this tasting experience all the more better is the copper spoon. In the hot summers, you just want something to cool you down and the copper spoon does exactly that.
If you want something spectacular, look no further as the Coffee Jelly served at Sofu Coffee is a true sight to behold. Coffee Jelly inside a short wine glass with a scoop of vanilla ice cream on top drizzled with home-made coffee liquor.
This is quite amazing. Since the ice cream melts, you won’t fail to get a consistent spoon of ice cream and jelly. The marriage of the two inside is marvellous. What makes it all the more interesting is the home made coffee liquor as it adds a “spiked” dimension to the experience.
If you want a good bite, a good chunk of coffee jelly, this is your go to place. Although the use of agar agar is becoming more popular, the traditional gelatine is used at Neutral coffee.
The coffee is quite dark – a good french roast with a smokey-bitter aftertaste. The whipped cream, together with the option of a scoop of ice cream transforms this dessert into something quite stunning.
If you’re looking to make someone happy, then this surely does the job.
Forest Mark Espresso
Now that we live in the third wave of coffee, the third wave cafes have come up with the most exciting coffee jelly. Yes, we now have fruity coffee jelly. Where before the coffee would tend to be dark roasts, now the coffee can be of a lighter roast. This means more acidity and fruity tones.
The jelly is made using agar agar, which makes it easier to palate the delicate flavour profiles coming from the light roast coffee.
The ice cream is super. I don’t know where they get their ice cream from, but they’ve really taken the time to find some really amazing ice cream. The ice cream seems to have a unique scent and taste which combines really well with the fruity coffee jelly.
This is some really simple yet innovative stuff and I can’t wait to see what other desserts they come up with.
Light, feathery and yet somehow rich. The coffee jelly at Coffee Hanasaka is quite amazing. The owner uses a lot more coffee than the usual recipe calls for.
You can definitely taste more of the coffee, and the jelly has a melting effect in your mouth which makes it easier to palate and notice the flavour profiles.
This is honestly one of the coffee jellies that can really be eaten just by itself. The cream is, of course, suitable to enrich the tasting experience but I’d recommend you try without it first.
The coffee bean on top is for decoration(I think) but you can take a bite of it. Kind of like the chocolate beans but without the chocolate.
This one is quite different from the rest. The best way to describe it is an inverted coffee jelly. Instead of the dairy going on top, the coffee jelly goes on top. And in this case, it’s more runny than the usual coffee jelly you are used to seeing.
The vanilla ice cream is home-made and a little on the sweeter side which really complements the smokey-bitterness of the coffee jelly. The concept is quite unique and it tastes quite amazing.
A must-have for the summer.
Most of the cafes here only have the coffee jelly during the summer – usually from July to September – and that may also be the case for other cafes and establishments. So you might want to find out beforehand if you’re going specially for this dessert.