{"id":750,"date":"2015-07-05T16:36:17","date_gmt":"2015-07-05T23:36:17","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=750"},"modified":"2015-10-09T09:52:02","modified_gmt":"2015-10-09T16:52:02","slug":"kati-kati-jello-shots","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2015\/07\/05\/kati-kati-jello-shots\/","title":{"rendered":"Kati Kati jelly with Fiori di Sicilia syrup"},"content":{"rendered":"<p><a href=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2015\/10\/jellokati.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-751\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2015\/10\/jellokati.jpg\" alt=\"\" width=\"300\" height=\"450\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2015\/10\/jellokati.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2015\/10\/jellokati-200x300.jpg 200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>One of my favorite ways to serve kati kati is iced and served in an orange cup. This year, I wanted to change things up a bit. Not only change the presentation of the coffee, and the vessel it is served in, but to change the texture. A whole new experience with Kati Kati!<\/p>\n<p>If you don&#8217;t have Kati Kati, Kenya, Willow and Ethiopia are all great coffees to transform in this way. Try switching up the citrus, a grapefruit for Kenya or a blood orange with Ethiopia.<\/p>\n<p><!--more--><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2015\/10\/jellokati.jpg\" \/>\n<div class=\"item ERName\">Kati Kati jelly with Fiori di Sicilia syrup<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Jocelyn Freeman<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">3 oranges, cut in half and pulp removed (save the pulp for the syrup!)<\/li>\n<li class=\"ingredient\">[u]Cold brew jelly[\/u]<\/li>\n<li class=\"ingredient\">1 1\/2 cups Kati Kati cold brew concentrate<\/li>\n<li class=\"ingredient\">1 T gelatin<\/li>\n<li class=\"ingredient\">[u]Fiori di Sicilia simple syrup[\/u]<\/li>\n<li class=\"ingredient\">pulp of two oranges<\/li>\n<li class=\"ingredient\">1\/3 c sugar<\/li>\n<li class=\"ingredient\">1\/3 c water<\/li>\n<li class=\"ingredient\">1 cinnamon stick<\/li>\n<li class=\"ingredient\">1 vanilla bean<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">To make the syrup, take the pulp of two oranges, sugar, water, cinnamon stick, vanilla bean and combine in a saucepan.<\/li>\n<li class=\"instruction\">heat and let simmer for about 5-7 minutes. Strain and reserve.<\/li>\n<li class=\"instruction\">To make the jelly, reserve 3 tablespoons of the cold brew concentrate in a small microwave safe container. Heat in microwave. Dissolve gelatin in hot coffee. Once completeley dissolved, transfer to the rest of the cold brew concentrate.<\/li>\n<li class=\"instruction\">Stir in the Fiori di Sicilia syrup to taste, about 2 tablespoons. Alternatively, you can use any type of simple syrup or granulated sugar.<\/li>\n<li class=\"instruction\">Pour the coffee mixture into the orange halfs you prepared earlier. Place on a sheet pan, cover with plastic wrap and place in refrigerator to set, about 4 hours.<\/li>\n<li class=\"instruction\">Once the jelly is set, slice the orange halves into wedges.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of my favorite ways to serve kati kati is iced and served in an orange cup. This year, I wanted to change things up a bit. Not only change the presentation of the coffee, and the vessel it is served in, but to change the texture. A whole new experience with Kati Kati! If&#8230;&nbsp;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/themodernbarista.com\/index.php\/2015\/07\/05\/kati-kati-jello-shots\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[30],"tags":[47],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kati Kati jelly with Fiori di Sicilia syrup - the modern barista<\/title>\n<meta name=\"description\" content=\"Experience Kati Kati in a whole new way - jello shots!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/themodernbarista.com\/index.php\/2015\/07\/05\/kati-kati-jello-shots\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kati Kati jelly with Fiori di Sicilia syrup - 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