Recreate the Osmanthus Coffee Series at Home! How to Make Osmanthus Latte? How to Make Caramel Crème Brûlée Latte? Can Osmanthus Be Extracted in a Coffee Machine?

Introduction to Osmanthus Coffee Creations

When autumn winds start blowing and the air fills with osmanthus fragrance, it's once again the golden season for osmanthus-flavored treats. Nearly every autumn, FrontStreet Coffee shares coffee creations featuring osmanthus, because nothing suits the season better (if something did, FrontStreet Coffee would surely have said so). So this year is no exception.

This year's osmanthus lineup will differ somewhat from previous years. Besides several regular osmanthus coffee varieties, there are a few creations that are relatively complex to make but deliver a uniquely delicious experience. FrontStreet Coffee has tested them all, and they are genuinely good! Without further ado, here is how to make the most "autumn-like" osmanthus coffee creations.

Ingredients and Materials

First, the ingredients you'll need. All of these are easy to buy both in stores and online: dried osmanthus flowers, osmanthus jam/syrup, osmanthus oolong tea leaves, white sugar, and cream.

For the coffee itself, FrontStreet Coffee recommends medium to medium-dark roasted beans. Not too light, not too dark. Osmanthus has a sweet, rich, warm aroma, and medium to medium-dark roasts—thanks to proper caramelization—develop mellow caramel and chocolate aromas without being too aggressive or acidic, letting them complement the osmanthus fragrance in perfect harmony. For this article, FrontStreet Coffee used the Classic Blend from its own lineup: a medium-dark roasted espresso blend that expresses those qualities beautifully while also producing a very rich crema.

One final note: the drinks shared in this article are not available at FrontStreet Coffee stores~

1. Osmanthus Americano / Osmanthus Oolong Americano

First up, the osmanthus Americano: a regular Americano with osmanthus added to the process. On top of the coffee's own aroma, you get a light osmanthus fragrance—delightfully subtle. If you don't like sweetness or prefer gentler flavors, this one is for you.

It's very simple to make. FrontStreet Coffee uses the same parameters as a regular Americano: espresso extracted from 20g of grounds to 40ml in 30 seconds, then diluted with 180ml of 65°C hot water.

To add the osmanthus aroma, you have two options: sprinkle some dried osmanthus on the coffee puck before extraction so it brews along with the coffee, or steep a small amount of osmanthus (2g, steeped 30 seconds) directly in the extracted espresso and then filter it out with filter paper. Either way, the Americano picks up osmanthus flavor—very easy!

Next, the "variation": the osmanthus oolong Americano, which replaces the water with osmanthus oolong tea. Compared to the plain version, it offers a richer osmanthus flavor plus the delicate fragrance of oolong. Here you steep the tea leaves rather than loose flowers. Two cautions: the tea shouldn't be brewed too strong, or the finished drink turns noticeably bitter; and tea is itself a stimulating beverage—brewed strong and combined with coffee's caffeine, it may keep low-tolerance drinkers wide awake until dawn.

FrontStreet Coffee brews 5g of osmanthus oolong leaves with 200ml of hot water at 85°C, steeped for five minutes. Then pour 180ml of the tea into the serving cup and drizzle 40ml of espresso over it, and the osmanthus oolong Americano is done!

For looks, you can sprinkle a few dried osmanthus flowers on the surface—but don't overdo it, or they'll affect the mouthfeel and noticeably diminish the drinking experience (see the photo below).

2. Osmanthus Latte

Next, the osmanthus latte. Like the Americano, it builds on the original latte base with steeped osmanthus—but this time the steeping medium is not the espresso but the milk. If you steep osmanthus in espresso, the aroma gets masked by the milk: the aroma extracted from espresso isn't strong enough, and the milk volume is large since it needs to balance the coffee's bitterness. So milk is the right steeping vehicle.

Because the osmanthus aroma needs to meld thoroughly with the milk and milk is relatively cool, the steep takes longer. FrontStreet Coffee uses 5g of osmanthus with about 210ml of milk, sealed and refrigerated for 4 hours. Afterward, filter out the flowers and proceed with the normal latte steps. The result is a latte with rich osmanthus fragrance layered over the coffee's own milk-chocolate and nutty-cream aromas—complex and satisfying. Since flowers can carry a slight bitterness, those sensitive to it can add a small amount of syrup (about 5ml) to round out the drink.

If that feels like too much work, simply add osmanthus syrup to a regular latte: 200ml of 65°C milk, 40ml of espresso, and 12ml of osmanthus syrup. As before, a light sprinkle of osmanthus on top makes a nice garnish—just don't add too much, to protect the mouthfeel.

3. Caramel Crème Brûlée Coffee (Osmanthus Version)

Finally, the creation with the most steps—but the aroma and taste are absolutely worth the effort: the osmanthus version of caramel crème brûlée coffee!

Caramel crème brûlée coffee has become very popular recently: whipped cream and torched caramel piled on top of a latte base. Beyond the coffee's rich aroma, you get the soft texture of cream and the crunch of caramelized sugar—three completely different experiences from top to bottom, with very distinct layers. The osmanthus version adds osmanthus and its accompaniments, layering the whole drink with yet another aromatic dimension. Besides the latte ingredients, you'll need: white sugar, a culinary torch, osmanthus jam, osmanthus syrup, and cream.

First, whip the cream! Before whipping, add a little osmanthus syrup to the cream so the cream itself carries osmanthus aroma. Since FrontStreet Coffee dislikes overly sweet drinks, the syrup amount is small: 100ml of cream with 8ml of osmanthus syrup.

Whip until the cream is semi-solid, then set aside. Next, follow the steps for a hot latte—extract the espresso and steam the milk (no need for microfoam, just heat it)—then assemble the cup. Pour in 8ml of osmanthus jam first. (For the iced version, increase the osmanthus jam by about 7ml, reduce the milk proportion, and add ice cubes, as with an iced latte.)

Then add, in order: milk (200ml), espresso (40ml), and the whipped cream (an appropriate amount). Spread an even layer of white sugar over the surface.

Once the sugar is evenly spread, take out the torch and start caramelizing!

Stop when the surface turns golden brown, garnish to your taste, and a richly layered caramel crème brûlée latte (osmanthus version) is complete!

Before drinking, take small sips to savor the different layers in turn, then stir it all together with a spoon to experience the blended flavors. Truly excellent—highly recommended~~ (if you're not a fan of sweetness, go easy on the sugar)

FrontStreet Coffee Recommendation

1. FrontStreet Classic Blend — The beans used in this article and the top pick for milk-based espresso drinks. Designed for espresso machines and moka pots, its standout strength is a super-rich crema—even beginners on basic home machines can easily pull dense, fine crema. The traditional Mocha-Java-style recipe gives a mellow, rounded body that suits both lattes/cappuccinos and Dirty drinks; great for home or café use.

2. FrontStreet Premium Blend — The longest-serving espresso blend at FrontStreet's own shops, handling the store's Americanos and lattes for nearly a decade. It pairs Brazilian Cerrado with Colombian Huila beans for that classic, familiar espresso flavor—also an excellent choice for milk drinks.

3. FrontStreet Black Cocoa Blend — For anyone who values great taste at a friendly price. Made from 100% Arabica beans with ample crema and a full-bodied, mellow cup—balanced on quality and cost. Also well suited as the base for an osmanthus or flavored milk coffee at home.