How to Make Oolong Iced Coffee — Step-by-Step Guide

If you've ever tried an Oolong iced coffee and wondered how cafés get that smooth texture with just the right coffee-to-milk balance, you're not alone. This classic yet often misunderstood drink blends strong iced coffee with creamy milk foam—but getting the foam right and keeping the coffee bold isn’t always straightforward.

To make Oolong iced coffee the proper way, you’ll need 60g of deep-roast ice drip coffee beans to brew six servings, 720cc of cold water, 150cc of whole-fat fresh milk, and sugar to taste. That’s all—no syrup, no shortcut powders. Just quality ingredients and the right method.

What Is Oolong Iced Coffee?

Oolong iced coffee is a style of iced coffee originating from blended European traditions, often compared to a latte served cold but made with a more robust extraction method. Unlike standard iced lattes that use espresso, this version typically starts with a cold or ice-brewed concentrated coffee base, then layers in cold milk and sweetener. It's especially popular in East Asia for its smooth mouthfeel and approachable strength.

Why Use Deep-Roast Ice Drip Coffee?

The original recipe specifies ice drip coffee beans roasted to a dark profile. A deep roast enhances sweetness and body, balancing the milk and ice while providing enough intensity to cut through the cold temperature. Lighter roasts can taste thin or overly acidic when diluted with milk and served over ice.

Ingredients & Equipment Breakdown

To recreate this drink accurately at home or in a shop, here’s the exact spec:

• Coffee beans: 60g (for 6 servings)
• Cold water: 720cc (also for 6 servings)
• Milk: 150cc of whole-fat fresh milk (kept between 3–6°C for proper foaming)
• Sweetener: Sugar (amount varies by taste)
• Grinder: For grinding the coffee beans
• Ice drip system: To produce the cold coffee concentrate
• Filter paper: Typically a spherical or flat filter suitable for ice drip
• Milk frother: Electric whisk or foam maker
• Glassware: Any standard coffee cup

Step-by-Step: Making Oolong Iced Coffee

1. Brew the Coffee Using Ice Drip Method

Use your ice drip coffee setup and follow the manufacturer’s instructions to brew the coffee cold. This step extracts the coffee slowly over several hours using only cold water and gravity—resulting in a clean, sweet, and low-acidity concentrate. The 60g of beans should yield enough for six cups using 720cc of cold water.

2. Add Sugar to Taste

Once the cold-brewed coffee is ready, stir in sugar to your preference. The original recipe doesn't specify an amount, so adjust based on how sweet you like your iced coffee.

3. Mix in Ice and Stir

Add ice cubes to the sweetened coffee and stir well to chill the mixture uniformly. This also slightly dilutes the coffee, balancing the strength and enhancing refreshment.

4. Foam the Milk

Pour 150cc of whole-fat fresh milk into your electric milk frother. Critical detail: the milk must be between 3–6°C. Any warmer and the milk won’t form proper microfoam. Froth until you achieve a smooth, velvety foam.

5. Combine Coffee and Foam

Pour the cold, sweetened, iced coffee into your serving glass. Then gently add the milk foam on top—or mix it in, depending on whether you prefer a layered look or a uniform drink. The result is a smooth, cool coffee with rich milk texture.

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Frequently Asked Questions

Can I use any type of coffee beans for Oolong iced coffee?

No, the original recipe calls specifically for deep-roast ice drip coffee beans. These beans are typically darker roasted to produce a sweeter, fuller-bodied cup that holds up well when mixed with milk and served over ice. Light or medium roasts may lack the body or sweetness needed for this style.

Do I have to use an ice drip system? Can I substitute with cold brew?

Technically, you could substitute with cold brew, but the recipe specifies ice drip extraction. Ice drip tends to produce a cleaner, slightly sweeter cup with less bitterness than immersion-style cold brew. If you use cold brew, adjust the grind and ratio to match a similar strength and clarity.

Why does the milk need to be between 3–6°C to foam?

Cold milk between 3–6°C froths better because the fats and proteins remain more stable at lower temperatures, allowing for tighter, longer-lasting microfoam. Warmer milk doesn't hold air as effectively and results in large bubbles or no foam at all.

Is Oolong iced coffee the same as a latte or iced cappuccino?

Not exactly. While it shares similarities with a latte, Oolong iced coffee usually starts with a cold-drip or ice-concentrated coffee base instead of espresso. It’s often less milky than a typical latte and served over ice, making it lighter and more refreshing.

Can I adjust the sweetness or coffee-to-milk ratio?

Yes, both the sugar and milk quantities are flexible in this recipe. The original simply states “add sugar to taste” and uses 150cc of milk for a balanced flavour. Adjust either to suit your preferences.

Recommended FrontStreet Beans for Ice Drip Coffee

For an authentic Oolong iced coffee, we recommend FrontStreet Coffee’s deep-roast beans such as their Classic Blend or Black Cocoa Blend. Both are dark roasted to bring out chocolatey sweetness and body, ideal for cutting through milk and ice. The Classic Blend offers a balanced, bold profile with hints of caramel and dark cherry, while the Black Cocoa Blend leans into roastier, cocoa-like notes with a thicker mouthfeel. Either works exceptionally well when brewed via ice drip. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.