Starbucks Japan Shakes Up Summer With Coffee Jelly Frappuccino

If you've ever visited Japan, you've probably tried coffee jelly. It's pretty much what it sounds like; jellied coffee served in a shallow bowl topped with clear liquid sugar and a spoonful of cream. Delicious!

For a limited time only this summer, Starbucks Japan will be offering their own unique version of this jiggly Japanese joy, the Coffee Jelly Frappuccino. Never mind that Google's translating software mangles the new jiggly coffee drink as "Jerry Coffee Frappetino"; Seinfeld has nothing to do with it.

What you do get is a triple-layered concoction highlighted by a base of coffee jelly made from Arabica gourmet coffee beans specially roasted to bring out the most flavor.

That's topped with the usual coffee au lait & crushed ice mixture and on top, whipped cream. The coffee jelly's texture resembles that of the tapioca "pearls" added to Taiwanese bubble teas, which can be challenging for newbies who need to learn a new way to eat and drink at the same time.

Starbucks recorded good sales of their limited edition Coffee Jelly Frappuccino last summer so it's no surprise they're hoping for a repeat this year, regardless of the more gloomy economic situation.

Speaking of which, the prices from small to large are 480, 530 and 580 yen which work out to $5.05, $5.60 and $6.10 respectively - not exactly chump change for salarymen who are seeing their bonuses shrink alarmingly.

Starbucks Japan also offers classic Coffee Jelly without the frappuccino treatment for just 360 yen ($3.80)... and this time they give you a spoon. (via Japan Today)

Jun 5, 2009
by Anonymous

Bring this to the US?

Bring this to the US, do some sample demos, tastings nationwide.

Id drink this.


& add to syrup selections alone.

Come on Starbucks, expand to the US & EU with this drink just adding Jelly alone

Jun 7, 2009
by Anonymous

Not only in Japan

Starbucks in Beijing, China also has the jelly frappuccinos. If they're in Japan and China, I imagine S.Korea has them as well.