How to Make Jasmine Cold Brew Coffee? Does Jasmine Latte Taste Good?

Jasmine and Coffee: A Floral Fusion

Jasmine flowers boast the sweetness of roses, the subtlety of magnolia, and the elegance of camellia. When their white buds bloom, the air fills with an intoxicating fragrance that lifts the spirit. Similarly, certain coffees—like washed Yirgacheffe or the Esmeralda Red Label Geisha—naturally exhibit bright, jasmine-like floral notes, lending a refreshing 'clean' character to the cup.

This inspired FrontStreet Coffee to experiment: what happens when we directly combine jasmine with coffee? The result is a range of floral-infused brews, from a jasmine flat white to cold brew and pour-over. Let’s take a closer look at how to craft them.

Jasmine Flat White

Many milk-based coffee drinks pair well with jasmine—latte, cappuccino, flat white, or even piccolo. For this recipe, FrontStreet chose the flat white, where a thin layer of velvety microfoam over a rich espresso allows the floral notes to shine. As for the form of jasmine, dried blossoms (harvested when fully open) are ideal: they’re easier to store, offer more pronounced aroma, and are less prone to acidity during infusion than fresh flowers.

Some might consider adding jasmine directly into the espresso extraction, similar to how FrontStreet previously infused osmanthus into coffee. However, jasmine petals are much larger than delicate dried osmanthus flowers. When placed atop a tightly tamped coffee puck for direct extraction, they disrupted puck density, causing channeling and resulting in messy sprays.

Additionally, espresso extraction typically lasts only 20–30 seconds, which is insufficient to capture most of the jasmine aroma. So, FrontStreet opted to steep the jasmine petals in cold fresh milk to extract their fragrance, then combined the infused milk with freshly brewed espresso.

Start with 150ml of cold fresh milk and add 0.8–1g of dried jasmine flowers. Stir to ensure the petals are fully immersed in the milk, then refrigerate for 4–5 hours. After steeping, strain out the petals and set the jasmine-infused milk aside. For the espresso, FrontStreet used its daily parameters: 20g of Sunflower Sunshine Blend coffee beans were ground and extracted as a double ristretto, yielding 25g of espresso in 22 seconds. The milk was then steamed to a thin microfoam at 50–55°C and poured into the espresso. Finish with a delicate latte art design and garnish with a few jasmine petals. Your jasmine flat white is ready!

Even before taking the first sip, you’ll notice a delicate white floral aroma. The flavor profile combines vanilla, chocolate, and milk with a crisp jasmine sweetness reminiscent of rock sugar and an underlying oolong tea note. The floral finish lingers pleasantly on the palate. For best results, FrontStreet recommends using fruit-forward coffee beans to highlight the jasmine’s aromatic qualities—feel free to experiment!

Jasmine Cold Brew

Compared to espresso-based drinks, making jasmine cold brew at home is refreshingly simple. Just select your preferred coffee beans, determine the right ratio of coffee to water and jasmine to water, and let it steep overnight. After filtering out the grounds with paper filters, add ice and adjust to taste.

Since jasmine tea is primarily aromatic with a lighter body, choose a medium-to-light roasted coffee with prominent fruity and floral notes. These profiles complement jasmine beautifully during extended steeping, resulting in a complex and refreshing cup. For the best pairing, opt for washed-process beans with bright acidity—try FrontStreet Kenya Little Tomato, FrontStreet Panama Humbera, or FrontStreet Gedeb. Alternatively, go for a fruit-forward natural process bean such as FrontStreet Red Cherry or FrontStreet Humbera.

Coffee beans: 30g Panama Humbera (natural process), grind size: 85% through a China-standard No.20 sieve (EK43s setting 9.5), brew ratio: 1:10, jasmine flowers: 1.5g, steeping time: 6–8 hours.

Here, FrontStreet used a Panamanian natural Humbera, made from fully ripe coffee cherries dried in the sun. In cupping, it exhibits vibrant notes of citrus, honey, and grapes. When paired with jasmine, the resulting cold brew delivers a natural light floral aroma and a smooth black tea-like body—exceptionally clean and refreshing.

Jasmine Pour-Over

Pour-over brewing takes about two minutes, during which hot water repeatedly flows through the coffee bed. This allows the jasmine flowers—when added directly—to gradually release their fragrance with each stir. To maintain the coffee’s inherent character while adding a hint of floral subtlety, FrontStreet used just 5–6 jasmine blossoms.

Brew parameters: 15g coffee, brew ratio: 1:15, grind size: EK43s setting 10 (80% through a China-standard No.20 sieve), water temperature: 91°C, filter cone: V60, brew method: three-pour method.

The jasmine and Panama Humbera pour-over offers a bright cup: juicy notes of peach and citrus, a touch of dried fruit sweetness, and a whisper of jasmine floral aroma—like sipping a fragrant floral fruit tea.

Recommended FrontStreet Beans for Jasmine Coffee

For jasmine-infused coffee, FrontStreet recommends its Kenya Little Tomato, Panama Humbera, and Red Cherry. The Kenya Little Tomato is a washed Yirgacheffe-style coffee with bright citrus and tropical fruit notes, ideal for highlighting floral jasmine accents. The Panama Humbera is a natural-process bean offering juicy citrus, honey, and grape flavors with a smooth body—perfect for a clean, aromatic cold brew pairing. The Red Cherry is a vibrant natural Ethiopian with bold berry and tropical fruit tones, complementing jasmine’s sweet floral profile. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.