Best 3 Dark Roast Coffee Gelée Recipes

SPICED MOROCCAN COFFEE

Steps:

• Start by preparing your coffee as you normally would for brewing a regular cup of French press coffee. Grind dark roast coffee on a coarse setting.
• If you have a spice grinder, use it to grind the spices. Otherwise, measure pre-ground spices and add them to the French press with the coffee.
• In a small saucepan, pour enough milk for the desired number of cups. The amount is entirely up to you.
• Heat the milk on low until it's hot but not boiling.
• Pour between 180 g and 200 g of boiling water over the coffee-spice mixture. Start a timer.
• Wait 1 minute before pouring the remaining water up to a total of 900 g (32 oz).
• After 4 minutes, press the plunger on the French press with even pressure. Try to move the plunger slowly and smoothly. Be sure not to press the coffee and spices into the bottom of the French press, as doing so will produce bitter, harsh coffee.
• Decant the coffee into mugs and add hot milk to taste. You can also add sugar to taste, although we recommend trying it without sugar first. There are so many flavors present in the cup that even people who regularly take their coffee with sugar often drink Moroccan coffee without it.

DARK-ROAST COFFEE GELéE

Steps:

• Make gelée:
• Brew ground coffee in a filter-style coffeemaker (not electric) or a sieve lined with a paper filter using 2 cups boiling-hot water.
• Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.
• Sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours.
• Make topping:
• Force brown sugar through a sieve into a bowl, then add cream and curry powder and beat with an electric mixer or a whisk until it just holds soft peaks.
• Divide gelée among 10 (2- to 4-ounce) cups (such as espresso cups) and top with dollops of whipped cream.

DARK ROAST COFFEE GELEE

Steps:

• Brew ground coffee in filter style coffeemaker or a sieve lined with a paper filter using 2 cups boiling hot water. Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat. Sprinkle gelatin over 1 Tbsp cold water and let soften one minute. Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours.
• For topping, force brown sugar through a sieve into bowl, then add cream and curry. Beat with an electric mixer or whisk until it just holds soft peaks.
• Divide gelee among 10 espresso cups (or other similar size cups) and top with a dollop of the cream.