How to Make French-Style Iced Coffee (Ou Lei)

If you’ve ever wondered how to recreate the creamy, sweet, and refreshing French-style iced coffee you’ve had in cafés, this guide lays out the exact method—with measurements, ratios, and steps you won’t find in a basic recipe. This isn’t a latte or a frappé. It’s a balanced blend of strong iced coffee, cold milk foam, and just the right touch of sweetness.

To make Ou Lei iced coffee the traditional way, you’ll need 60g of dark-roasted ice-drip coffee beans for six servings, 720cc of cold water, 150cc of whole milk, and sugar to taste. The coffee is brewed via ice drip, then mixed with ice, sweetener, and finished with cold milk foam.

What Is French-Style Iced Coffee (Ou Lei)?

Ou Lei iced coffee is a classic café drink that blends strong brewed coffee with chilled milk foam and a touch of sweetness—usually served over ice. Unlike lattes or iced americanos, it strikes a balance between milk texture, coffee strength, and gentle sweetness. The method outlined here uses ice-dripped coffee for a clean, slow-extracted base, making it smoother and less acidic than traditional hot-brewed versions.

The Traditional Recipe Breakdown

The standard recipe serves six and calls for:

• 60g of dark-roast ice-drip coffee beans
• 720cc (720ml) of cold water
• 150cc (150ml) of whole milk (full fat, 3°C–6°C)
• Sugar or flavored syrup to taste (typically in the original)

The coffee is brewed cold via the ice drip method, then combined with ice, sweetener, and finally topped with hand-whipped milk foam. Each element—from brew temperature to foam consistency—is key to the final texture and flavor.

Step-by-Step: How to Brew Ou Lei Iced Coffee

Follow these steps in order for the authentic result:

1. Brew the Coffee via Ice Drip: Use an ice drip setup with 60g of dark-roast coffee beans and 720cc of cold water. Follow standard ice drip brewing procedures. This extracts a clean, smooth cup without the bitterness of hot brewing. (Brew ratio: approx. 1:12)
2. Add Sweetener: Stir in an appropriate amount of sugar or flavored syrup (e.g., ) to taste. Adjust based on your preferred level of sweetness.
3. Add Ice and Mix: Add ice cubes to the sweetened coffee and stir until well chilled and diluted to your liking.
4. Foam the Milk: Chill whole milk to between 3°C and 6°C. Pour it into an electric milk frother. Do not foam milk above 6°C—it will not hold foam properly.
5. Froth Until Frothy: Use the electric frother to create a stable milk foam. The colder the milk, the better the foam structure.
6. Combine: Pour the foamed milk gently over the iced coffee. Do not stir further if you want to preserve the layered effect.
7. Serve: Your creamy, sweet, and refreshing Ou Lei iced coffee is ready to enjoy.

Why Use Ice-Dripped Coffee for This Drink?

Ice-drip coffee is ideal for Ou Lei because it produces a clean, low-acidity extraction over many hours. The cold water slowly drips through ground coffee, resulting in a smooth, sweet profile without the harsh notes that can come from hot or fast extractions. The original recipe specifies using dark-roasted ice-drip beans, which bring depth without overpowering the milk.

Can I Use Other Coffee Brewing Methods?

The traditional method relies on ice drip for a reason: the slow extraction enhances clarity and reduces bitterness. While you could experiment with cold brew or flash brew, the texture and balance may differ. The original recipe does not recommend other methods, and results may vary in sweetness, body, and mouthfeel.

Milk Temperature and Foam: Why It Matters

The milk must be foamed between 3°C and 6°C. Warmer milk won’t hold foam, resulting in a thin or nonexistent layer. Using an electric frother on properly chilled whole milk gives you the rich, velvety foam that floats atop the iced coffee—the signature element of Ou Lei coffee.

FAQ

What is Ou Lei iced coffee?

Ou Lei iced coffee is a classic cold coffee drink made with strong brewed coffee (traditionally ice-dripped), iced, sweetened, and topped with cold milk foam. It’s similar to a sweet iced coffee with milk but distinct in texture and preparation method.

Do I have to use ice-drip coffee?

The original recipe uses ice-drip coffee for a clean, smooth, and low-acid profile. While you can try other cold brewing methods, the specific balance and sweetness may not be the same. Ice drip is recommended for authenticity.

What kind of milk should I use?

Use full-fat (whole) cold milk between 3°C and 6°C. This temperature range is critical for creating stable milk foam. Lower-fat milk or warm milk will not foam properly.

Can I skip the milk foam?

You can, but the milk foam is a defining feature of Ou Lei coffee. Without it, you’re essentially making sweet iced coffee, not the traditional layered Ou Lei style.

How sweet should Ou Lei coffee be?

Sweetness is adjusted to taste using sugar or syrup (original recipe suggests ). There’s no fixed amount—it depends on your preference for a mellow or sweeter drink.

Can I use a different roast level?

The original specifies a dark roast, typically used in ice-drip coffee for a bold yet smooth profile. Lighter roasts may lack the body or richness expected in this style.

Recommended FrontStreet Coffee Beans for Ice Drip

For making authentic Ou Lei iced coffee, FrontStreet Coffee recommends their dark-roasted ice drip beans. The PWN Golden Mandheling offers deep caramel, chocolate, and toast notes with a thick, sweet body—ideal for ice drip extraction. Alternatively, the Kenya Little Tomato brings bright citrus and juicy acidity that contrasts beautifully in iced drinks, while the Ethiopia Humbera delivers floral and stone fruit layers. All three perform exceptionally well under cold, slow extraction. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.