Jump to Recipe
Jasmine cold brew is cold brew coffee steeped alongside dried jasmine green tea leaves for 12 to 14 hours in the refrigerator. The result is a smooth, faintly sweet concentrate with floral undertones that cut through the usual bitterness.
The ratio that consistently works is 1 part coarsely ground coffee to 4 parts filtered water, with 2 tablespoons of loose jasmine green tea added per 4 cups of water. Go finer on the grind or steep longer and you get harsh tannins, which kills the floral character entirely.
This is a no-cook recipe. Prep takes about 10 minutes, and the refrigerator does everything else overnight. Serve it straight over ice, diluted 1:1 with water, or topped with oat milk the way a floral cold brew with lychee works just as well.
Why You’ll Love This Recipe
- No heat required – just steep overnight in the fridge
- Floral jasmine notes with zero bitterness or acidity
- Makes a concentrate that keeps well for 7 days
- Works with oat, almond, or whole milk equally well
Ingredient Notes
- Coarsely ground coffee: Use a medium-roast bean with a coarse grind, similar to raw sugar texture. Fine grinds over-extract in cold water and turn bitter, overpowering the jasmine.
- Loose jasmine green tea: Loose-leaf jasmine green tea gives cleaner floral flavor than tea bags. Dragon Pearls or standard jasmine chun mee both work. If using bags, cut them open and use the loose leaves.
- Filtered water: Hard tap water dulls floral notes and can add a chalky finish. Filtered or bottled water makes a noticeable difference here.
- Optional: simple syrup: The brew is mellow on its own, but a light vanilla or honey simple syrup added at serving rounds it out nicely. Add at the glass, not in the concentrate.
Jasmine Cold Brew: Floral, Smooth, and Refreshing
Ingredients
Method
- Add the coarsely ground coffee and loose jasmine green tea to a 32 oz wide-mouth mason jar.
- Pour 960 ml of cold filtered water over the grounds and tea. Stir gently once with a long spoon to wet everything, then stop - no further agitation.
- Seal the jar with its lid and place it in the refrigerator. Steep for 12 to 14 hours. Do not go beyond 14 hours or the tea becomes tannic.
- After steeping, the liquid should be deep amber and the jasmine aroma should come through clearly when you open the lid.
- Set a fine-mesh sieve over a large measuring cup or bowl. Line the sieve with a paper coffee filter or two layers of cheesecloth.
- Pour the cold brew slowly through the lined sieve. Let it drain without pressing down on the grounds - pressing forces fine particles through and clouds the concentrate.
- If visible sediment remains in the cup, strain once more through a fresh paper filter. Transfer the clear concentrate to a clean sealed jar and refrigerate.
- Fill a glass with ice. Pour 120 ml (about 1/2 cup) of concentrate over the ice.
- Add 120 ml of cold filtered water, oat milk, or whole milk to dilute 1:1. Adjust the ratio to taste - more concentrate for stronger coffee flavor, more water for a lighter drink.
- Add a drizzle of honey or simple syrup if desired. Serve immediately.
Notes
- Coarsen your grind if the final brew tastes sharp - this is the most common fix needed.
- Do not stir or agitate the jar during steeping; let it sit undisturbed.
- Strain twice if the first pass leaves visible fine particles in the concentrate.
- Jasmine tea quantity can drop to 1.5 tbsp if you prefer a coffee-forward flavor.
- Always use the concentrate within 7 days; the floral notes fade noticeably after day 5.
Tips for Success
- Grind coffee coarse – aim for a texture like raw demerara sugar to prevent over-extraction.
- Steep exactly 12 to 14 hours; beyond 15 hours the tea turns tannic and the floral notes muddy.
- Use a 32 oz wide-mouth mason jar so the grounds and tea can fully hydrate without compacting.
- Strain through a fine-mesh sieve lined with a paper coffee filter to catch all fine particles.
- Store the concentrate undiluted and add water or milk only when serving, a technique that applies to any overnight cold brew coffee recipe so it stays fresh longer.
Variations
- Add 2 cardamom pods during steeping for a spiced jasmine cold brew with a faintly floral warmth.
- Swap jasmine green tea for jasmine white tea for a lighter, more delicate floral flavor profile.
- Blend the strained concentrate with coconut milk and ice for a creamy jasmine cold brew smoothie.
Storage and Reheating
Store the strained jasmine cold brew concentrate in a sealed mason jar or airtight bottle in the refrigerator for up to 7 days. Keep it undiluted – adding water or milk before storage shortens the shelf life to about 3 days.
Do not freeze jasmine cold brew. Freezing dulls the floral aromatics, and the concentrate separates slightly on thawing, which affects both texture and taste.
If you notice any sour or fermented smell before day 7, discard it. This happens if the jar wasn’t properly sealed or if the water ratio was too low.
Serving Suggestions
Pour the concentrate over a full glass of ice and dilute 1:1 with cold filtered water for a straightforward 8 oz drink. Add a splash of oat milk or whole milk if you want something closer to an iced latte.
For a more composed serve, add 1 teaspoon of honey simple syrup and a few fresh jasmine blossoms or a thin lemon slice on the rim. It looks clean and the citrus lifts the floral notes.
Jasmine cold brew also works well alongside light pastries – almond croissants, shortbread, or a fruit tart. The bitterness is low enough that it doesn’t compete with delicate sweet flavors the way espresso-based cold brew drinks can.
FAQ
Why does my jasmine cold brew taste bitter instead of floral?
The most common cause is over-steeping or too-fine a grind. Jasmine green tea turns tannic after about 15 hours in cold water, and fine coffee grounds over-extract quickly even at fridge temperature. Stick to a coarse grind and pull the brew between 12 and 14 hours. If it still tastes sharp, reduce the tea quantity by half a tablespoon next time.
Can I use jasmine tea bags instead of loose-leaf for cold brew?
Yes, but cut the bags open and use the loose leaves directly in the jar rather than leaving the bags whole. Whole tea bags restrict water flow around the leaves, which gives uneven extraction and a weaker floral result. Two standard-size bags, emptied, equals roughly 2 tablespoons of loose leaf, which is the right amount for 4 cups of water.
How do I know when my jasmine cold brew concentrate is ready to strain?
After 12 to 14 hours the liquid should be deep amber to dark brown, and the jasmine scent should come through clearly when you lift the lid. If the floral smell is barely detectable, steep for another hour. If the brew smells mostly of coffee with a faint tea edge, it’s ready. The visual cue alone isn’t enough – trust the aroma.
Can I make jasmine cold brew without coffee and use only the tea?
You can, but that’s a jasmine cold-steep tea, not jasmine cold brew. Cold brew specifically refers to coffee. A tea-only version needs a shorter steep – 4 to 6 hours maximum – or the tannins get aggressive. Use 3 tablespoons of loose jasmine green tea per 4 cups of water and strain earlier than you would with the coffee version.
Is jasmine cold brew lower in caffeine than regular hot jasmine green tea?
No, it has more caffeine overall because it combines both coffee and jasmine green tea. A standard 8 oz serving of jasmine cold brew concentrate diluted 1:1 contains roughly 90 to 130 mg of caffeine, compared to about 25 to 50 mg in a cup of jasmine green tea alone. If you’re caffeine-sensitive, dilute more aggressively or use a half-caff coffee blend.
What coffee roast works best for jasmine cold brew?
Medium roast is the most consistent choice. Light roasts can produce a fruity, acidic concentrate that fights with the floral jasmine notes. Dark roasts push smoky, bitter tones that bury the tea entirely. A medium roast with tasting notes like chocolate, caramel, or stone fruit tends to sit under the jasmine without competing with it.
