Beasty Coffee (Yoyogi Park)
A hit menu made with specialty blends that can be enjoyed all year round
This flagship cafe offers coffee equipment designed by Amadana. They offer three original blends, and the coffee jelly is a dark blend made by combining Colombian and Brazilian coffees to create a chocolate-like sweetness.
Finely ground, soaked in hot water, sweetened with cane sugar, and made into jelly with gelatin. The just the right amount of bitterness goes perfectly with the coffee milk poured over it.
Horiguchi Coffee Komae Branch (Komae)
A summer tradition with over 30 years of history. The latest in ever-evolving jelly
A pioneer of "specialty coffee jelly" that has been in production since the company's founding in 1990. In 2024, instead of the traditional cube shape, they introduced a new style of serving it with a spoon. The beans change daily, and the photo shows dark roasted Ethiopian Wote Natural. The smooth texture melts in your mouth, revealing a natural fruity and alluring flavor! Also available at the Setagaya store.
FUGLEN ASAKUSA (Asakusa)
Enjoy with a cocktail for a sophisticated finish. Change up the flavor with our homemade berry sauce.
This is a dish that is typical of this bar, which also has bar time. The beans are selected for their rich fruit flavor; the photo shows Kenyan AA Bali Congo. The agar has a rich texture and a flavor reminiscent of acerola. The homemade mixed berry sauce pairs well with the tartness of the jelly, and adding this sauce at the end of the drink adds a fun change of flavor.
It pairs well with alcohol, so I understand why the restaurant recommends pairing it with a cocktail!
Kabuki (Kuramae)
A new concept of "non-solidifying jelly" that encases two types of jelly in coffee
This unique creation was created by owner Yusuke Kaburagi, who wanted to pour the coffee without solidifying it so as not to ruin its aroma. A rich Guatemalan dark roast coffee extracted in a flannel is poured over two types of jelly: Guatemalan rum and brown sugar. The rum is solidified with agar, and the brown sugar with kudzu, and there are two different types of melt-in-your-mouth flavors. The nutty aroma of Guatemala blossoms, leaving you in a savory aftertaste.
ignis (Sendagi)
Artistic jelly made from high-quality beans molded into round ice cubes
This shop stocks rare batches from around the world. The beans used in the jelly change almost daily, and the photo shows "Nitro Washed" beans from Colombia's Milan Farm. Using the latest refinement method, which uses nitrogen for fermentation, the beans are extracted at a low temperature of 60°C and solidified with agar (a coagulant derived from seaweed and other plants).
This spherical jelly, made in a round ice maker, is an invention. Its sweet melon-like flavor and its lustrous appearance in a cocktail glass are awe-inspiring. It's also available at the Kamakura store.
LOU (Nakano)
A new interpretation of "coffee shop jelly" with rice flour crumble
The young pastry chef recreates the coffee jelly that Daisuke Matsushima, the company's president, used to eat at a local coffee shop in Nakano. Beans from Urawa roastery Michel (which changes with the seasons; on this day they were medium-dark roasted Guatemalan beans) are solidified with agar to lock in the aroma and create a melt-in-your-mouth texture.
The ice cream from Kumamoto's Blanco Ice Cream melts in your mouth, and the rice flour crumble adds a salty taste and texture. A wonderful trinity!
