How To Make Coffee Jelly: Easy Steps & Tasty Variations

Craving a delightful dessert that’s both refreshing and incredibly easy to make? Imagine cool, jiggly cubes infused with the rich aroma of coffee, swimming in a luscious, sweet cream. That’s the magic of coffee jelly, a treat that’s surprisingly simple yet impressively elegant. Many home cooks desire that perfect balance – the satisfyingly firm jelly texture combined with a smooth, decadent cream sauce – but worry about getting the gelatin ratios wrong or achieving the right coffee intensity. It can feel tricky to move beyond a basic recipe to explore exciting variations.

Coffee jelly is a refreshing dessert crafted from coffee-flavored gelatin, typically cut into cubes and served chilled with a sweet cream mixture. This easy recipe is popular globally, with variations found in Japanese and Filipino cuisine, offering a delightful contrast of bitter coffee and sweet cream.

We’ve delved into countless recipes and variations, drawing from popular culinary sources and home cooking wisdom, to bring you the ultimate guide. Get ready to unlock the secrets to mastering this fantastic coffee jelly recipe, from the classic version to popular global twists. We’ll cover everything you need, including ingredient choices, step-by-step instructions, creative serving ideas, and troubleshooting tips, ensuring you can confidently whip up this crowd-pleasing dessert anytime.

Key Facts:
* Global Appeal: While strongly associated with Japan (where it gained popularity around 1914), coffee-flavored gelatin desserts have roots possibly tracing back to New England in the early 1800s. (Based on Feral Cooks data)
* Versatile Gelling Agents: Recipes commonly use unflavored gelatin (like Knox), but variations employ gulaman (a seaweed-based gelatin popular in the Philippines) or agar-agar (common in Japanese ‘Kohii Zerii’) for different textures. (General Culinary Knowledge & Outline)
* Simple Ingredients, Big Flavor: The core components are incredibly basic: coffee, a gelling agent, water, and a sweetener, yet they combine for a distinct and satisfying taste. (Synthesized from Allrecipes, Feral Cooks)
* Long Setting Time: Achieving the perfect set requires patience; most recipes recommend chilling the coffee mixture for at least 2-3 hours, with some suggesting 6-7 hours for optimal firmness. (Allrecipes, Ossa Organic)
* Customizable Creaminess: The accompanying cream sauce is highly adaptable, ranging from simple sweetened condensed milk or heavy cream to richer blends using all-purpose cream or even non-dairy options like coconut milk. (Allrecipes, Ossa Organic, Outline)

What Exactly Is Coffee Jelly and Why Is It Popular?

Coffee Jelly is essentially a simple, elegant dessert made by setting brewed or instant coffee with a gelling agent like gelatin or gulaman, then cutting it into cubes. These coffee-flavored cubes are typically served chilled, often suspended in a sweetened cream or milk mixture, creating a delightful contrast between the slightly bitter, aromatic jelly and the rich, sweet cream. Its texture is unique – jiggly, cool, and smooth, offering a refreshing experience unlike heavier cakes or pastries.

The popularity of coffee jelly stems from several key factors. Firstly, its simplicity is a major draw. The basic recipe requires minimal ingredients and straightforward steps, making it accessible even for beginner cooks. Secondly, it’s incredibly refreshing, particularly enjoyable during warmer months or as a light finish to a meal. The cool temperature and clean coffee flavor cleanse the palate wonderfully.

Finally, its versatility contributes significantly to its appeal. The basic concept can be adapted in numerous ways – adjusting coffee strength, sweetness levels, or the type of cream used. It serves as a fantastic base for various toppings and additions, allowing for endless customization. From the classic Japanese Kohii Zerii often served minimally with cream, to the richer, creamier Filipino versions popular at gatherings, coffee jelly proves its adaptability across different culinary traditions, solidifying its status as a beloved coffee dessert worldwide.

How Do You Make the Basic Coffee Jelly Recipe?

Making basic coffee jelly is surprisingly straightforward, involving dissolving a gelling agent and coffee in water, heating the mixture, letting it cool and set, and then cutting it into cubes. It’s a foundational recipe that forms the basis for many variations. You’ll primarily need coffee, water, sugar, and a gelling agent like unflavored gelatin or Filipino gulaman. The process is quick, with most of the time dedicated to chilling the mixture until it solidifies.

This easy coffee jelly recipe focuses on creating the coffee-flavored gelatin cubes themselves. Once set, these cubes become the star ingredient, ready to be combined with your choice of creamy sauce or toppings. Master this basic method, and you’ll have the perfect building blocks for a truly impressive yet simple coffee jelly dessert. Remember to allow sufficient chilling time – rushing this step is the most common reason for jelly not setting properly.

Ingredients You’ll Need for the Jelly

• Gelling Agent: 1 sachet (approx. 25g) clear, unflavored gulaman powder OR 4 tablespoons (approx. 4 packets or 1 oz) unflavored gelatin (like Knox). Note: Water ratio differs slightly.
• Water: 6 cups (1.5 liters) if using Gulaman OR 4 cups (1 liter) if using Gelatin. Using cold water initially helps prevent clumping.
• Instant Coffee: 2 to 3 tablespoons granules (adjust to your preferred strength). You can also use 2 cups of strong brewed coffee, replacing 2 cups of the water if using gelatin, or adjusting total liquid if using gulaman.
• Sugar: 1/2 cup granulated white sugar (adjust to taste, you can add more or less).

Step-by-Step Guide to Making the Jelly Cubes

1. Dissolve Gelling Agent: In a saucepan, combine the gulaman powder OR gelatin powder with the specified amount of cold water. Stir well until the powder is dispersed and there are no dry clumps. Let it sit for a minute or two to bloom slightly, especially if using gelatin.
2. Add Coffee and Sugar: Stir in the instant coffee granules and sugar into the water-gelatin mixture. Continue stirring until the coffee and sugar appear mostly dissolved.
3. Heat Gently: Place the saucepan over medium heat. Bring the mixture almost to a boil, stirring constantly to ensure the gelatin/gulaman and sugar fully dissolve and to prevent scorching. Avoid a rolling boil, especially with gelatin, as overheating can weaken its setting power. Just bring it to a gentle simmer where small bubbles form around the edge.
4. Pour into Dish: Once heated and everything is dissolved, carefully pour the hot coffee mixture into a shallow baking dish (a 9×13 inch dish works well, or similar). Choose a dish size that allows the liquid to be about 1-1.5 inches deep for good cube size.
5. Cool and Chill: Let the dish cool completely at room temperature for about 30-60 minutes. Once cool, cover it loosely with plastic wrap (to prevent odors from absorbing) and transfer it to the refrigerator.
6. Set Firm: Chill the coffee jelly for at least 2-3 hours (for gulaman) or 4-7 hours (for gelatin), or until completely firm and set. The time can vary based on your fridge temperature and the depth of the jelly. It should be jiggly but hold its shape well.
7. Cut into Cubes: Once fully set, run a knife around the edge of the dish to loosen the jelly. Cut the jelly into your desired cube size (typically 1/2 to 1 inch) by making parallel cuts vertically and horizontally directly in the dish. Gently lift the cubes out using a spatula or spoon.

How Do You Prepare the Creamy Coffee Mixture?

Preparing the creamy mixture involves dissolving instant coffee in a small amount of hot water and then combining it with heavy cream and sweetened condensed milk. This creates a luscious, sweet, and coffee-infused sauce that perfectly complements the firmer, slightly bitter coffee jelly cubes. It’s a simple blend that elevates the dessert from plain jelly to a rich, indulgent treat, characteristic of many popular coffee jelly recipes, especially the Filipino style.

The process is quick and requires no cooking. Simply ensure the instant coffee is fully dissolved before mixing it with the cold dairy ingredients. This prevents grainy bits of coffee in your smooth cream sauce. Chilling this mixture alongside the jelly cubes ensures the entire dessert is refreshingly cold when served.

Ingredients for the Coffee Cream

• Instant Coffee: 2 tablespoons granules.
• Hot Water: 3 tablespoons (just enough to dissolve the coffee).
• Heavy Cream: 4 cups (about 1 liter). You can substitute with All-Purpose Cream (like Nestle Cream, common in Filipino recipes) for a slightly different, often thicker, richness. Some recipes even use a mix of cream and evaporated milk.
• Sweetened Condensed Milk: 1 can (approx. 300ml or 14 oz). Adjust the amount slightly based on your desired sweetness level.

Mixing and Chilling the Final Dessert

1. Dissolve Coffee: In a small bowl, combine the 2 tablespoons of instant coffee granules with the 3 tablespoons of hot water. Stir vigorously until the coffee is completely dissolved into a smooth, concentrated liquid. Let it cool slightly for a minute.
2. Combine Ingredients: In a large bowl or pitcher, pour in the heavy cream (or all-purpose cream). Add the can of sweetened condensed milk.
3. Add Coffee Concentrate: Pour the dissolved coffee liquid into the cream and condensed milk mixture.
4. Stir Gently: Using a whisk or spoon, stir everything together gently but thoroughly until the mixture is uniform in color and consistency. Be careful not to overwhip if using heavy cream, as you don’t want it to thicken like whipped cream – just combine.
5. Chill Cream Mixture (Optional but Recommended): Cover the bowl of cream mixture and place it in the refrigerator to chill while your coffee jelly cubes are finishing their setting time. Serving both components cold enhances the dessert.
6. Combine and Serve: Once the coffee jelly is cut into cubes, gently add the cubes to the chilled cream mixture. Stir carefully to coat the jelly cubes. Alternatively, place jelly cubes into individual serving bowls or glasses and pour the cream mixture over them.
7. Final Chill: For the best flavor melding, cover the combined coffee jelly and cream mixture and chill in the refrigerator for at least another 1-2 hours before serving. This allows the flavors to blend beautifully.

What Are Some Popular Coffee Jelly Variations?

Popular coffee jelly variations often stem from cultural adaptations, particularly the classic Japanese style (‘Kohii Zerii’) and the creamy Filipino version, along with richer, creamier takes on the basic recipe. These variations play with the type of gelling agent (gelatin vs. agar-agar vs. gulaman), the intensity of the coffee flavor, the level of sweetness, and the composition of the accompanying cream or toppings.

Exploring these variations allows you to tailor the dessert to your preferences. Do you prefer a firmer jelly with a subtle sweetness, often served simply? The Japanese style might be perfect. Craving a decadent, ultra-creamy dessert popular at celebrations? The Filipino version delivers. Understanding these differences opens up a world of coffee jelly possibilities beyond the basic cubes and cream.

Classic Japanese Coffee Jelly (Kohii Zerii)

Japanese coffee jelly, known as Kohii Zerii (コーヒーゼリー), often emphasizes the pure coffee flavor and typically features a firmer texture, frequently achieved using agar-agar instead of or alongside gelatin. The jelly itself is often less sweet than other versions, allowing the natural bitterness and aroma of the coffee to shine through.

• Gelling Agent: Traditionally might use agar-agar (kanten), which creates a firmer, slightly more brittle set than gelatin, even at room temperature. Gelatin is also commonly used.
• Sweetness: Generally less sugar is incorporated into the jelly itself compared to Filipino versions.
• Coffee: Often made with strong brewed black coffee for a robust flavor.
• Serving Style: Simplicity is key. It’s commonly served chilled in glasses or bowls, often topped simply with fresh heavy cream (unsweetened or lightly sweetened), a splash of milk, or a scoop of vanilla ice cream. The focus is on the clean contrast between the coffee jelly and the simple dairy element.

Popular Filipino Coffee Jelly Dessert

The Filipino coffee jelly is typically a much richer, creamier, and sweeter dessert, designed as a crowd-pleasing treat for parties and gatherings (‘handaan’). It almost always uses gulaman (specifically brands like Mr. Gulaman are popular) for the jelly and incorporates generous amounts of dairy, particularly all-purpose cream and condensed milk.

• Gelling Agent: Clear, unflavored gulaman powder is the standard choice, yielding a familiar jiggly texture.
• Creaminess: The defining feature is the luxurious cream mixture. Nestle All-Purpose Cream is a very common ingredient, often combined with sweetened condensed milk, and sometimes evaporated milk, creating a very rich sauce.
• Sweetness: Definitely on the sweeter side, balancing the coffee flavor with the richness of the condensed milk and cream.
• Integration: The coffee jelly cubes are almost always mixed directly into the prepared cream sauce and chilled together, allowing the flavors to meld fully. It’s served as a unified, creamy dessert rather than separate components.

Making an Extra Creamy Coffee Jelly

Achieving an extra creamy coffee jelly involves adjusting the ratios and types of dairy used in the cream mixture. This moves beyond the basic heavy cream and condensed milk combination, often incorporating ingredients known for richness and stability, like all-purpose cream or even cream cheese for a tangy twist (though less traditional).

• Use All-Purpose Cream: Substitute some or all of the heavy cream with all-purpose cream (like Nestle Cream). It has stabilizers that provide a distinct, thick, almost velvety texture that doesn’t easily whip up like heavy cream.
• Combine Creams: Use a blend of heavy cream and all-purpose cream to get both richness and stability.
• Add Evaporated Milk: Replacing some of the water or cream with evaporated milk can add another layer of creamy flavor and density.
• Cream Cheese (Less Common): For a tangy, cheesecake-like variation, some modern recipes incorporate softened cream cheese into the cream mixture, blending it thoroughly with the condensed milk and coffee concentrate before adding other creams.
• Adjust Ratios: Increase the proportion of cream and condensed milk relative to the amount of jelly cubes for a ‘wetter’, more sauce-forward dessert.

What Are the Best Ways to Serve Coffee Jelly?

The best way to serve coffee jelly is chilled, typically mixed with or topped by a sweetened cream mixture, but its versatility allows for creative presentations and additions. While the classic combination of coffee cubes and sweet cream is undeniably delicious, thinking beyond the bowl can lead to exciting new ways to enjoy this refreshing treat. From elegant individual servings to fun additions in drinks, coffee jelly offers plenty of serving possibilities.

Consider the occasion and your personal preference. Are you aiming for a simple, palate-cleansing dessert or a more elaborate, indulgent creation? Do you want a traditional experience or something more modern? Exploring different serving methods and toppings can transform this simple dessert into something truly special.

Classic Serving with Sweetened Cream

This is the most traditional and widely recognized method. Simply combine the chilled coffee jelly cubes with the prepared sweetened cream mixture (heavy cream/condensed milk/coffee blend or the Filipino-style all-purpose cream version) in a large bowl or individual serving dishes. Ensure the jelly cubes are well-coated. Chilling the combined dessert for an hour or two before serving allows the flavors to meld beautifully. It’s simple, satisfying, and highlights the core contrast of bitter jelly and sweet cream.

Creative Toppings and Additions

Elevate your coffee jelly with a variety of toppings and additions that add texture and flavor complexity:

• Whipped Cream: A dollop of freshly whipped cream (sweetened or unsweetened) adds lightness.
• Ice Cream: A scoop of vanilla, coffee, or even chocolate ice cream turns it into a more substantial dessert.
• Sauces: Drizzle with chocolate syrup, caramel sauce, or even a thicker condensed milk topping.
• Crunch: Toasted nuts (like almonds or pecans), chocolate shavings, crumbled cookies (like Oreos), or even toasted coconut flakes add textural contrast.
• Fruits: While less common, some enjoy adding fruits like sliced bananas or cherries.
• Boba Pearls: For a textural twist inspired by bubble tea, consider adding cooked tapioca pearls.

Using Coffee Jelly in Drinks (Starbucks Inspired?)

Coffee jelly has gained popularity as an add-in for beverages, offering a chewy, flavorful element similar to boba pearls. While Starbucks’ availability of coffee jelly in drinks like Frappuccinos varies significantly by region and often appears as limited-time offerings, you can easily replicate the experience at home.

• Iced Coffee/Lattes: Add a spoonful of coffee jelly cubes to the bottom of your glass before pouring in your favorite iced coffee or latte.
• Milk Tea: Coffee jelly pairs surprisingly well with creamy milk teas.
• Frappuccino-Style Drinks: Blend coffee jelly cubes gently and briefly with your homemade blended coffee drinks, or simply layer them at the bottom or top for texture. Don’t over-blend, or they’ll disappear.
• Affogato Twist: Place coffee jelly cubes in a bowl and pour a shot of hot espresso over them, then top with a scoop of vanilla ice cream.

Tips for Perfect Coffee Jelly Every Time

Achieving perfect coffee jelly consistently relies on paying attention to details like fully dissolving the gelling agent, not overheating the mixture, allowing adequate setting time, and balancing the flavors to your liking. While the recipe is simple, a few key techniques and troubleshooting tips can make the difference between a perfect batch and a disappointing result. Mastering these nuances ensures your coffee jelly has the ideal jiggly texture and delicious coffee taste every single time.

Think about the two main components: the jelly itself and the cream mixture (if using). Each requires slight attention to detail. For the jelly, proper hydration and heating of the gelling agent are crucial. For the cream, ensuring smoothness and balancing sweetness are key. Following these tips will help you navigate potential pitfalls and produce a dessert you’ll be proud of.

Achieving the Right Jelly Texture

• Bloom Gelatin: If using gelatin powder, sprinkle it over the cold water and let it sit undisturbed for 5-10 minutes. This ‘blooming’ process hydrates the gelatin granules evenly, helping them dissolve smoothly and set properly. Gulaman doesn’t typically require blooming but should still be dispersed in cold water first.
• Dissolve Completely: Stir the gelling agent in cold water before heating. Continue stirring constantly while heating to ensure it dissolves fully. Undissolved particles lead to a grainy texture or weak set.
• Don’t Over-Boil: Bring the mixture just to a simmer or gentle boil, then remove from heat. Vigorous boiling, especially for extended periods, can weaken gelatin’s setting power.
• Correct Ratio: Double-check the water-to-gelling agent ratio specified in your recipe. Using too much water results in a soft or unset jelly, while too little water makes it overly firm or rubbery. Remember that gulaman and gelatin often require different amounts of liquid.
• Undisturbed Chilling: Once poured, let the jelly cool and set in the refrigerator without disturbance. Jostling or moving it too much while it’s setting can break the delicate structure forming within.
• Patience is Key: Allow the full chilling time recommended. Trying to cut or serve it too early will result in unset, messy jelly.

Adjusting Sweetness and Coffee Flavor

• Sugar Level: The amount of sugar in both the jelly and the cream mixture is adjustable. Taste the liquid mixture before chilling (be careful if hot!) to gauge sweetness, keeping in mind that flavors are slightly less pronounced when cold. Add more sugar if desired, ensuring it dissolves fully.
• Coffee Strength: Use more or less instant coffee, or use stronger brewed coffee, to achieve your desired coffee intensity in the jelly. Remember the cream mixture also adds coffee flavor if you include dissolved coffee in it.
• Type of Coffee: Instant coffee is convenient, but using good quality, freshly brewed strong coffee can provide a more nuanced flavor profile. Experiment to find your favorite.
• Balance: Consider the overall sweetness. If making a very sweet cream sauce (like the Filipino version with lots of condensed milk), you might prefer a slightly less sweet, more bitter coffee jelly cube for better contrast.

Common Problems and Solutions

• Jelly Didn’t Set / Too Watery:
  • Cause: Incorrect water-to-gelatin/gulaman ratio (too much water), gelling agent expired, gelatin/gulaman not fully dissolved, mixture boiled too vigorously (for gelatin), not chilled long enough.
  • Solution: Double-check measurements for future batches. Ensure the gelling agent is within its expiry date. Stir well and avoid over-boiling. Allow ample, undisturbed chilling time (sometimes it just needs more hours). Can it be fixed? Sometimes, you can gently reheat the unset mixture, add a little more bloomed gelatin/gulaman (dissolved in a bit of cold water first), stir well, and re-chill. Success isn’t guaranteed.
• Jelly is Too Firm / Rubbery:
  • Cause: Incorrect water-to-gelatin/gulaman ratio (not enough water), too much gelling agent used.
  • Solution: Adjust the ratio for the next batch, adding slightly more liquid.
• Grainy Texture:
  • Cause: Gelatin/gulaman or sugar did not dissolve completely.
  • Solution: Ensure thorough stirring both before and during heating. Make sure the liquid is warm enough to dissolve everything fully. Blooming gelatin helps prevent this.
• Jelly Has Bubbles:
  • Cause: Mixture was whisked too vigorously or boiled too hard, incorporating air.
  • Solution: Stir gently. Skim off any foam or bubbles from the surface with a spoon before pouring the mixture into the dish to chill.

FAQs About coffee jelly recipe

What is coffee jelly made of?

Coffee jelly is primarily made from coffee (instant or brewed), water, a sweetener (like sugar), and a gelling agent such as unflavored gelatin, gulaman, or agar-agar. These ingredients are heated to dissolve, then chilled until firm and cut into cubes. It’s often served with a cream mixture made from heavy cream, all-purpose cream, and/or condensed milk.

Is coffee jelly Japanese or Filipino?

Coffee jelly is strongly associated with both Japan (‘Kohii Zerii’) and the Philippines. While its exact origins might be debated (with some links to early Western gelatin desserts), it became widely popular in Japan in the early 20th century. It’s also an extremely popular dessert in the Philippines, often featuring a distinctively richer and creamier preparation using local ingredients like gulaman and all-purpose cream.

How long does coffee jelly take to set?

Setting time typically ranges from 2 to 7 hours in the refrigerator. Jellies made with gulaman often set faster (around 2-4 hours), while those made with traditional gelatin usually require longer (4-7 hours or even overnight) to become fully firm. The depth of the jelly and your refrigerator’s temperature also influence setting time.

Can I use regular coffee instead of instant coffee?

Yes, you can absolutely use strong brewed coffee instead of instant coffee granules. Simply replace some of the water in the recipe with an equal amount of strongly brewed coffee. Using brewed coffee can offer a more complex and robust coffee flavor compared to standard instant coffee.

What’s the difference between gelatin and gulaman for coffee jelly?

Gelatin is animal-protein based, requiring blooming in cold water and setting firmly only when chilled, yielding a tender, wobbly texture. Gulaman (like agar-agar) is seaweed-based (vegetarian/vegan), often sets faster, can set even at room temperature, and typically results in a firmer, sometimes slightly more brittle texture compared to gelatin.

Does Starbucks sell coffee jelly?

Starbucks’ offering of coffee jelly, usually as an add-in for Frappuccinos or iced drinks, varies greatly by country and season. It is not a permanent menu item in most locations globally but often appears as a popular limited-time promotion, especially in Asian markets. Check your local Starbucks menu for current availability.

Can I make coffee jelly without sugar?

Yes, you can make coffee jelly without sugar or use sugar substitutes. The jelly will set without sugar, but the taste will be quite bitter. You can sweeten the accompanying cream mixture more, or use alternative sweeteners like stevia, erythritol, or monk fruit in the jelly mixture according to your preference and the sweetener’s instructions.

How long does homemade coffee jelly last in the fridge?

Homemade coffee jelly, stored properly in an airtight container, generally lasts for 3 to 5 days in the refrigerator. If mixed with a dairy-based cream sauce, its shelf life might be slightly shorter due to the cream; aim to consume it within 3 days for the best quality and freshness.

What can I use instead of heavy cream?

You can substitute all-purpose cream (like Nestle Cream, especially for Filipino-style), half-and-half (for a lighter result), evaporated milk, or even full-fat coconut milk (for a dairy-free option). Each substitute will alter the final richness and texture of the cream mixture slightly.

Is coffee jelly gluten-free?

Yes, traditional coffee jelly made with coffee, water, sugar, and pure gelatin, gulaman, or agar-agar is naturally gluten-free. Always check the labels of your specific ingredients (especially flavored gelatins or cream mixtures) if you have strict dietary requirements, but the basic components contain no gluten.

Can I use agar-agar instead of gelatin?

Yes, you can use agar-agar powder instead of gelatin to make coffee jelly. Note that agar-agar typically requires boiling briefly to activate its gelling properties and usually needs less powder than gelatin for the same amount of liquid. It also results in a firmer texture that can set at room temperature. Follow the package instructions for agar-agar ratios.

Summary: Enjoy Your Homemade Coffee Jelly

Making homemade coffee jelly is a rewarding experience, yielding a dessert that’s impressively elegant yet wonderfully simple. From the basic jiggly coffee cubes to the rich and creamy Filipino variations or the classic Japanese style, you have a versatile base to explore. Remember the key steps: dissolve your gelling agent properly, don’t over-boil, allow ample chilling time, and adjust the coffee strength and sweetness to perfectly suit your taste.

Whether you serve it traditionally with sweetened cream, get creative with toppings like ice cream and chocolate sauce, or even add it to your favorite iced coffee drinks, this delightful coffee dessert recipe is sure to become a favorite. It’s perfect for cooling down on a warm day, impressing guests, or simply treating yourself to something uniquely delicious.

Now it’s your turn to try! We’d love to hear about your coffee jelly adventures. Did you try the classic recipe or experiment with a variation? Leave a comment below and share your results or any favorite twists! Feel free to share this recipe with fellow coffee and dessert lovers.