Craving a cool coffee dessert? This coffee jello (aka coffee jelly) is smooth, lightly sweet, and ridiculously simple. Below you’ll find a reliable base recipe, pro tips for perfect texture, and fun variations (layered cream, mocha, and even vegan agar).
At-a-Glance
- Yield: 6 servings (about 1 ¼ cups/300 ml each when cubed + cream)
- Active time: 10 minutes
- Chill time: 2–4 hours
- Skill level: Beginner
Ingredients (Base Coffee Jello)
- Strong brewed coffee: 3 cups / 720 ml (hot)
- Strength guide: 2–3 tbsp (10–15 g) ground coffee per 1 cup/240 ml water, or 3–4 tsp instant coffee for 3 cups water.
- Granulated sugar: ¼–½ cup / 50–100 g (to taste)
- Unflavored gelatin powder: 2 ½ tsp (one 7 g packet)
- Cold water (for blooming): ¼ cup / 60 ml
- Optional for serving: sweetened condensed milk, half-and-half, whipped cream, or vanilla ice cream
Sweetness tip: If you’ll pour condensed milk over the cubes, keep sugar at the low end (¼ cup).
Equipment
Medium saucepan, heatproof bowl or 8×8 in (20×20 cm) pan, whisk, measuring cups/spoons. For cubes, a baking dish is easiest; for unmolding a single dome, use a silicone mold.
Extra guidance: A digital scale helps you hit ratios precisely (especially for gelatin/agar). A fine-mesh strainer is handy to skim foam so your jelly sets glass-clear, and a thermometer keeps you under a simmer when dissolving gelatin.
Pan choices: Glass chills evenly and lets you see clarity; metal chills fastest for tight timelines. A larger, shallow pan sets faster and yields smaller cubes; a loaf pan gives taller blocks for dramatic plating. Lightly mist molds with neutral oil if you plan to unmold shapes cleanly.
Step-by-Step: How to Make Coffee Jello
- Bloom the gelatin (2–3 min).
Add ¼ cup/60 ml cold water to a small bowl. Sprinkle 2 ½ tsp gelatin evenly over the surface. Let it sit until spongy.
- Sweeten the coffee (2 min).
In a saucepan, combine 3 cups/720 ml hot brewed coffee and ¼–½ cup sugar. Stir until dissolved. Coffee should be hot but not boiling (about 160–175°F / 70–80°C).
- Dissolve the gelatin (1–2 min).
Scrape the bloomed gelatin into the hot coffee. Whisk until completely dissolved and the liquid looks clear. (If needed, warm gently—don’t boil.)
- Chill to set (2–4 hours).
Pour into an 8×8 in / 20×20 cm dish for cubes, or molds for individual servings. Refrigerate, uncovered, until firm.
- Serve.
Cut into 1-inch/2.5-cm cubes. Spoon into glasses and top with condensed milk, half-and-half, or a scoop of vanilla ice cream. Stir and enjoy!
Texture Control (Read This Once)
- Softer, wobblier jelly: Use 2 tsp (6 g) gelatin per 3 cups coffee.
- Firmer, bouncy cubes: Use 2 ½–3 tsp (7–9 g) gelatin.
- Rubbery jelly happens when gelatin is too high or the mix is boiled.
What affects set: Dairy, alcohol, and acidic syrups slightly weaken gelatin networks; compensate by nudging gelatin up ¼–½ tsp when adding lots of cream or liqueur. Strongly brewed coffee with higher dissolved solids tends to feel “denser”—you can drop gelatin by a hair to keep the wobble.
Gelatin strength varies: Brands have different Bloom strengths, so if your first batch is stiffer/softer than expected, adjust by ±¼ tsp next time. For agar, remember it sets firmer and at room temp; start lower (1 ½ tsp per 3 cups) and adjust in ¼-tsp steps.
Popular Variations
1) Layered Coffee & Cream Jelly
- Make the base coffee jello with 2 tsp gelatin (softer). Pour half into your pan and chill 20–30 minutes to lightly set.
- Heat 1 cup/240 ml milk with 2–3 tbsp sugar and 1 tsp vanilla; dissolve 1 tsp gelatin (bloomed) into it.
- Pour the cream layer over the coffee layer. Chill fully. Cut and serve.
2) Mocha Coffee Jello
Whisk 1 ½ tbsp (8 g) cocoa powder with the hot coffee and sugar before dissolving gelatin. Optional: add 2–3 tbsp chocolate syrup after dissolving the gelatin.
3) Boozy Coffee Jelly (Adults)
Stir in 2–4 tbsp Kahlúa, Irish cream, or dark rum after the gelatin dissolves and the mixture cools for 5 minutes. (Alcohol weakens set—don’t overdo it.)
4) Vietnamese-Style
Keep the jelly lightly sweet, then serve with generous sweetened condensed milk and ice for an iced-coffee dessert vibe.
5) Vegan Coffee Jelly (Agar)
Swap gelatin for agar-agar powder: use 1 ½–2 tsp agar for 3 cups coffee. Bring coffee + sugar + agar to a full boil for 1–2 minutes (agar must boil), then pour and chill. Texture is firmer, less bouncy.
Flavor boosters: Add a pinch of cardamom or cinnamon for warmth, vanilla bean for roundness, or a splash of orange liqueur for a mocha-orangette profile. For café-style presentation, layer with sweet cream foam or top cubes with espresso granita.
Toppings & formats: Try parfaits (coffee jelly + mascarpone cream + cocoa dust), milk-tea float (tiny dice stirred into black milk tea), or affogato 2.0 (coffee jelly topped with gelato and a hot espresso shot for hot-cold contrast).
Make-Ahead, Storage & Serving
- Fridge: Cover and keep up to 4 days.
- Freezer: Not recommended—gelatin weeps. Agar versions tolerate freezing better but still lose texture.
- Serving ideas: Parfaits with whipped cream, coffee jelly affogato (top with ice cream + hot espresso), or dice tiny and spoon over milk tea like boba toppings.
Prep for events: Portion the mixture into 6–8 small cups before chilling for grab-and-go service. Keep toppings (cream, condensed milk) in squeeze bottles so guests can customize without softening the set in advance.
Transport & sheen: To move trays without slosh, chill 20–30 minutes until slightly thickened, then transfer carefully to the final shelf. For a glossy finish on unmolded shapes, briefly dip the mold in lukewarm water (5–10 seconds) before flipping out.
Troubleshooting
- Won’t set: Gelatin was expired, not bloomed, or the mixture was too cool to dissolve. Rewarm gently and add ½–1 tsp more bloomed gelatin, whisking to dissolve; re-chill.
- Grainy or cloudy: Gelatin not fully dissolved or boiled. Warm and whisk until clear (don’t boil).
- Too firm/rubbery: Reduce gelatin next time by ½ tsp.
- Layer separation issues: Pour the second layer when the first is just tacky, not fully hard, and keep both layers similar temperatures.
Flavor hiccups: If it tastes bitter, your brew might be over-extracted—use slightly coarser grind, cooler water, or switch to a medium roast. Metallic notes can come from old instant coffee; open a fresh jar and add a dash of vanilla to smooth edges.
Rescue plan: If cubes set unevenly or are too soft, re-melt gently until liquid (don’t boil), whisk in a tiny extra amount of bloomed gelatin (¼–½ tsp), and reset. For agar versions that set too hard, re-melt with a splash of water and reset thinner in the pan.
FAQ: How to Make Coffee Jello
- Can I use instant coffee or cold brew?
Yes. For instant, dissolve 3–4 tsp in 3 cups hot water. For cold brew, heat it before adding gelatin.
- Decaf?
Absolutely—no changes needed.
- Sugar substitutes?
Use granulated erythritol or allulose to taste. Avoid liquid sweeteners in large amounts—they can soften set; balance with a bit more gelatin if needed.
- Can I halve or double the recipe?
Yes. Keep the ratio near 2 ½ tsp gelatin : 3 cups liquid for a firm cube.
Nutrition (rough estimate, base recipe, no toppings)
Per serving (1/6 of pan): 40–70 kcal (depends on sugar used), 0 g fat, 0–18 g carbs, ~1–2 g protein, 0 g fiber. Toppings will add calories.
Final Thoughts
Coffee jelly is the lowest-effort, highest-delight coffee dessert you can make: a handful of pantry staples, ten minutes on the stove, and a chill. Once you dial in your preferred texture and sweetness, the base becomes a canvas for flavors—from mocha layers to boozy night-caps to elegant parfaits.Treat the ratios as a framework, not a fence. The same method works for tea jelly, matcha jelly, or espresso-forward versions; just adjust gelatin slightly for what you’re adding. Keep it simple for weeknights or dress it up for guests—either way, it’s a guaranteed crowd-pleaser.
