Binging with Babish: Coffee Jelly from The Disastrous Life of Saiki K.

Kokua pocono economy sarah would seat a 10-9 she's gonna get so sustained annually cocoloco his video tape India Kohi same Monty no chicas a cohesive Sehun no more talking marinate in de yeah I gotcha Kohi city unknown Italian town de la boca de hey what's up guys welcome back to binging with babish where this week we're taking a look at the coffee jelly from the disastrous life of psyche k or psychic or I'm not entirely sure how you say it all's I do know is that this guy has a serious affinity for this refreshing Japanese summertime snack we're gonna start off with the store-bought version here we're just gonna crack open and let it kind of piss all over our counter there just to get a baseline for what the real deal stuff is like I'm gonna dump it out into a bowl just to inspect its gelatinous Ness and then each one of these comes with its own individual cream which to me tastes just like the little Kramer cups that you might get in a diner or that over top and let's tuck in and there's very few things here not to like it's coffee flavored jello with cream on top it's refreshing it's light but as our titular character emphasizes it's not gonna hold a candle to something made from scratch a little translator app research and we're gonna try to make three levels of homemade coffee jelly the first and most basic which is going to be made with either instant or store-bought coffee both are gonna end up tasting about the same but if you can get your hands on some canned Japanese coffee like this we can at least try and be accurate tastes pretty much like coffee of which we are going to need to measure out two cups which we are going to deposit most of into a medium saucepan reserving maybe three-quarters of a cup on the side in which we are going to dissolve one packet of gelatin just go ahead and add that give it a little tiny whisk and if you like to make sure that everybody is saturated and then the rest of the coffee is headed over to the stovetop we're over medium-low flame we're gonna bring it to a rolling boil once a rolling boil has been reached we're gonna dump in our gelatin coffee mixture and you might notice by now that this is exactly how you make virtually any kind of jello just add the hydrated gelatin and tiny whisk over medium-low heat until completely incorporated then we're gonna kill the heat and let this guy cool off a little bit maybe five minutes just so we don't crack any glass down the line once it's cooled off but that simply ladle into your serving vessels of choice I was unable to find bowls that would exactly like the ones from the anime so I'm sorry this investigan dupe and then with near extreme caution we're going to gently place it into the fridge for at least three hours until gelatinous this has about the same wiggle factor as the stuff from the store but maybe just a little bit more Wiggly because we're using gelatin and since this is level 1 coffee jelly we're gonna use some canned whipped cream and this tastes fine it's coffee flavored jello with whipped cream you like coffee you like jello you like whipped cream it's fine but it is dolphin Italy not anything special for that we need to head on over to level 2 where we're gonna be using a more traditional Japanese thickener called agar agar this is a thickener derived from seaweeds so it has the fringe benefit of being vegetarian but the most important upgrade is the coffee I don't want to bring our coffee to a full boil as that will diminish its flavor and complexity so we're gonna make a sort of coffee jelly americano by making 2/3 of a cup of espresso we'll be covering how to make espresso on basic soon enough so for now I'm gonna use this fancy machine that does all the work for me and since the typical ratio of water to espresso for an americano is 2 to 1 that means into a medium saucepan goes one in 1/3 cups of water along with one and a half teaspoons or half a packet of agar agar which I really hope them pronouncing correctly because I'm already mispronouncing so many things today anyway just like gelatin agar agar needs to be activated by being brought to a boil so we are going to tiny whisk that to dissolve along with a quarter cup of sugar after about one minute when no sugar or agar agar crystals remain we're going to kill the heat allow the mixture to cool off for about 5 minutes before adding our 2/3 of a cup of espresso make sure you taste for sweetness and adjust accordingly before doling out into your designated serving vessels or molds I'm going with these little ramekins because they're gonna help me make this style of presentation of the coffee jelly and very cautiously into the fridge they go now agar agar sets up a whole lot faster than gelatin so these might be ready to go in as little as an hour depending on the size of your mold they'll loosen this around the edges with a paring knife and invert into a nice and champagne coupe and then it's on to our next designated upgrade the whipped cream which we are going to make by whipping some cream into our whipping vessel goes I don't know like a cup of cream and maybe a tablespoon or two of sugar which we are going to whip to stiff peaks or big fat chunks like this which will work just fine we're just gonna drop this into a pastry bag with a decorative tip and use it to force too our coffee jelly with decorative gobs of cream come on whipped and then it's time for the taste test and the first thing to observe is the difference in texture between the agar agar and gelatin based coffee jellies the agar agar is much firmer and a little bit less bouncy and it almost crumbles in your mouth instead of dissolves so it's gonna come down to your personal preference but I'm happy to say that the gelatinizing process had no effect on the coffees complexity depth and richness but what about that 3000 yen or roughly 27 US dollar version of the caffeinated treat for that we need to go really all out this is Kopi Luwak the most expensive coffee in the world because it is eaten and pooped out by indonesian civets now before we go any further I should say that this coffee is often associated with animal cruelty so make sure that you're buying from a reputable company that ensures Fairtrade and only harvests from wild uncaged animals that and just don't buy this coffee because this bag costed well over $100 and there is no way that any kind of coffee is worth that kind of money that being said if we're gonna do this we're gonna do it right with a conical burr grinder just read up on how to use this newfangled thing set it to seven for a nice medium grind which is gonna be perfect for a pour-over broom method which promises to extract the flavors of any coffee in its purest and most unadulterated form let's go ahead and grind up some of this highly overpriced poop coffee which I'm relieved to say doesn't smell anything like poop just smells like coffee ready our fancy boy hipster hand-blown coffee pot if you want to see how to do a really proper pour over go check out my basics episode on coffee but the long and short of it is we're heating our water to 205 degrees Fahrenheit wetting our paper filter dumping out the excess water filling our filter with 37 grams of medium grind coffee and preferably using a gooseneck kettle like this one we're going to slowly start pouring in the water straight down the center at first and then once the water rises up the sides of the coffee in a sort of elliptical massaging fashion we're then going to let this sit until all the water has filtered through the coffee this shouldn't take more than one or two minutes once this stage is complete we're going to use the hot water to knock the grinds down off the sides of the filter and then repeat the elliptical sort of agitating pouring pattern until we've reached 500 total grams of water let that filter on through at least another 1/2 to remove the filter and serve thank you very much Eric of Oni for teaching me how to make the perfect cup of joe so now we just have to try a taste test of this poop coffee that regularly fetches a price of 30 to 100 dollars per cup and about the nicest thing that I could say about it is that it is incredibly smooth zero acidity zero bitterness doesn't need any milk or sugar but the worst thing I could say about it is that it's boring it's kind of like the best cup of diner coffee that I've ever had in my life certainly not worth $30 a cup but for the sake of price accuracy we shall forge ahead just so we don't have to brew the actual coffee too hot we're going to pre dissolve the agar-agar before pouring into and potentially ruining our favorite gooseneck kettle from there it's the exact same process 37 grams of coffee 500 grams total water added in two stages this way we're getting a perfect extraction on the coffee with our thickeners pre incorporated all that's left to do is to pour it into our desired mold fridge for at least 2 hours before extracting onto a plate and there you have it the most expensive coffee jelly and a quote Jeremy Clarkson here in the world which I'm going to decorate with a festive circumference of whipped cream I might not have been able to find this goofy glass dome thing but I think we got the presentation down all there is left to do is try it and I think the pour over extraction method works best it maintains the coffee's flavor and keeps everything mellow but is it a member of the clean plate Club at these prices you bet your ass it is so definitely no need to indulge in Kopi Luwak but if you tried using the pour over method with agar agar or gelatin might not recommend cutting it into little cubes placing it into a nice decorative bowl and topping with lightly whipped lightly sweetened heavy cream a go p-- is a little bit too much because this is far and away my favorite method and presentation I think psychic a psychic would be proud in his very matter-of-fact condescending way [Music]

Channel: Babish Culinary Universe

Views: 6,177,305

Keywords: saiki, saiki k, disastrous life of saiki k, coffee, jelly, coffee jelly, coffee jelly recipe, coffee jello, jello, jello recipe, dessert recipes, jell-o recipe, how to make jell-o, how to make jello, binging with babish, babbish, cooking with babish, pear qwerty horse, coffee jello recipe, homemade jello, homemade jello recipe

Id: YxEcd_wTf5c

Length: 8min 34sec (514 seconds)

Published: Tue Sep 24 2019