1. Bloom the gelatin (hydrating dry gelatin in cold liquid to ensure even dissolving): sprinkle 2 1/2 tablespoons (21 g) powdered gelatin over 1/2 cup (120 ml) cold water in a medium heatproof bowl. Let stand 5 minutes, until the gelatin has absorbed the water and the surface appears wrinkled and opaque.
2. Add 1 cup (240 ml) boiling water to the bloomed gelatin and stir until completely dissolved, 1-2 minutes. The liquid should be clear with no visible granules.
3. Stir in 1/2 cup (100 g) granulated sugar until fully dissolved, about 1 minute.
4. Add 2 cups (480 ml) strong boiled coffee and stir to combine. The mixture should be a uniform deep amber color with no streaks.
5. Pour into a 4-cup (950 ml) mold, individual serving cups, or a shallow dish. Allow to cool to room temperature, then refrigerate for at least 3-4 hours, or until fully set. The jelly is ready when it holds a clean cut and does not flow when the mold is tilted.
6. Unmold if using a mold by briefly dipping the bottom in warm water for 5-10 seconds, then inverting onto a serving plate. Serve cold with sugar and cream on the side.
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