Clear Coffee Jelly Stained with Pomegranate Juice


  • Coffee 1 kg 2 lb 3.2 oz
  • Distilled coffee 500 g 1 lb 1.64 oz 75.9%
  • Sugar 150 g 5.29 oz 22.77%
  • Gellan gum, low acyl 3 g .1 oz .43%
  • Calcium lactate 6 g .21 oz .91%
  • Pomegranate juice 1 L 1.04 qt


  1. Place the coffee in the distiller (see Resources) and distill completely. Ideally this should be very strong coffee. A French press will provide the strongest brew. Espresso, while it may seem like a good idea, will result in a very bitter product.
  2. Reserve the resulting liquid in the refrigerator for up to 5 days.
  3. Place 10 cylindrical glasses that have a diameter of 4 cm/1.5 in and are at least 5 cm/2 in tall on a flat surface. It is imperative that the glasses be straight and not tapered at the base in order to obtain an even cylinder. They should also have a flat bottom (not concave).
  4. Combine the distilled coffee and sugar in a small sauce pot and whisk to dissolve the sugar. Adjust the sweetness as necessary. Stir the gellan gum and calcium lactate into the liquid while it is cold.
  5. Bring to a boil to hydrate the gum and dissolve the calcium, and let boil for 5 seconds.
  6. Remove from the heat and pour into the glasses, filling each one with about 60 g/2.12 oz. Refrigerate.
  7. Once set, remove the jelly from the glasses very carefully. Reserve in the refrigerator and discard after 1 day.
  8. Place the gelled coffee in a one-sixth pan with the pomegranate juice and soak for 1 hour.
  9. Remove the gelled coffee from the juice and pat it dry with a clean paper towel.