How to Make Osmanthus Latte? Introduction to Extraction Method of Espresso with Osmanthus

Today, FrontStreet Coffee is introducing you to a fun and delicious coffee preparation method: adding osmanthus flowers to espresso grounds during extraction.

Why Osmanthus?

Osmanthus is an extremely aromatic flower that appeals to almost everyone's sense of smell. Moreover, osmanthus is a well-established ingredient in food products, such as osmanthus cakes and osmanthus tea.

In the flavor profiles of coffee beans, osmanthus is actually one of the recognized flavor descriptions. Many osmanthus-flavored coffee beverages are made by adding osmanthus-flavored seasonings to coffee liquid. Since osmanthus naturally carries a distinct aroma, adding it to coffee grounds for extraction might allow us to experience osmanthus flavor in the coffee itself.

How Much Osmanthus to Add?

FrontStreet Coffee would first like to discuss the selection of osmanthus. First, if you have osmanthus plants growing at home, never pick the fresh flowers directly for use, as fresh osmanthus cannot be consumed directly—it needs to be dried first. You can search online for specific drying methods.

Of course, edible dried osmanthus flowers can be easily purchased on shopping platforms for just over ten yuan, which will get you a large package.

When adding osmanthus to coffee grounds, we're not seeking the taste of osmanthus but rather the floral aroma in our coffee. In fact, osmanthus infused in water has little flavor but provides abundant floral fragrance. Therefore, the amount added should ensure just a subtle osmanthus aroma in the coffee. Floral scents are elegant and pleasant when subtle but can become overwhelming and unpleasant when too strong.

Additionally, osmanthus affects the density structure of the coffee puck, so more isn't necessarily better. After multiple tests, FrontStreet Coffee found that adding 0.3-0.5g of dried osmanthus to 20g of coffee is optimal.

Extraction Methods

Given the significant differences in density and volume between osmanthus and coffee grounds, there's a risk of channeling during extraction. Therefore, FrontStreet Coffee decided to test which extraction method works best.

Method 1: Osmanthus on Top

This method involves adding coffee grounds to the portafilter first, leveling them gently, then sprinkling dried osmanthus on the surface before tamping the puck.

The extraction process was very stable with no channeling observed. The extracted espresso immediately revealed osmanthus aroma. Upon examining the spent puck, the surface structure remained intact, and the puck emitted a wonderfully fragrant osmanthus scent.

When made into an Americano, the coffee exhibited a subtle osmanthus aroma that was very pleasant. When made into a latte using the same espresso proportions, the osmanthus aroma was somewhat masked by the milk.

Method 2: Osmanthus at Bottom

This extraction method involves placing dried osmanthus at the bottom of the portafilter first, then adding coffee grounds on top, followed by distribution and tamping before extraction.

The extraction process was generally stable, though occasional slight spurting (channeling) occurred. Extraction times remained consistent. The extracted espresso showed noticeable osmanthus aroma. After examining the spent puck, the osmanthus at the bottom remained integrated with the coffee puck, forming a cohesive whole.

When made into both Americano and latte, both beverages clearly exhibited osmanthus aroma.

Method 3: Mixing Osmanthus with Coffee Grounds

This method involves mixing coffee grounds with dried osmanthus before placing them in the portafilter, followed by distribution and tamping before extraction.

During extraction, the flow rate became unstable mid-extraction, accompanied by slight spurting (channeling). Extraction time was 1-2 seconds faster than usual. Upon examining the coffee layer, visible cracks appeared in the puck. Though not severe, this demonstrated that osmanthus in coffee grounds affects the density structure and makes channeling more likely.

When made into an Americano, the coffee tasted somewhat acidic due to channeling and slightly shorter extraction time. When made into a latte, the coffee flavor was somewhat milder. However, both beverages still delivered osmanthus aroma.

Conclusion

Based on the experimental results, placing osmanthus at the bottom of the portafilter yielded the best results, while placing osmanthus on top provided the most stable extraction. We encourage you to try these methods yourself—truly impressive results await!

Important Notice :

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