1. In a medium pot, dissolve the gelatin into the coffee, stirring to combine.
2. Heat pot over medium heat, stirring until it reaches a boil and thickens slightly.
3. Remove from heat and allow to cool for 3-5 minutes
4. Use a large syringe to soak up the mixture.
5. Gently do small drops of the mixture into very cold oil, gently stirring to make sure the pearls don’t stick together.
6. Use a large bowl and a colander to drain the pearls and reserve the oil for later use.
7. Pour the pearls into a large bowl filled with cold water, drain, and continue until all remaining oil is off the pearls.
8. Use immediately, or put into an airtight container and refrigerate for up to 5 days. Save for later or use in Thai Iced Tea or Vietnamese Iced Coffee.

Notes: if you don’t have a neutral oil or want to use oil, you can omit steps 5-7 and instead, use a dropper to fill a few small mini ice ball molds and refrigerate for 2 hours. Gently pop the pearls out and continue to step 8.