Introduction:Midsummer is the perfect season to enjoy lychees. What surprising flavors can be created by combining these sweet and juicy fruits with coffee? This article takes you through the hands-on preparation of three popular iced lychee-flavored coffees—Lychee Jasmine Iced Americano, Lychee Wine Fermented Iced Latte, and Lychee Cold Brew. From ingredient selection and proportion blending to extraction and steeping parameters, we’ll provide a detailed breakdown of each drink’s characteristics and practical tips, along with genuine flavor experiences to help you find your favorite summer coffee choice.

As lychees from southern China enter peak harvest season, these plump, red, and sweetly tempting fruits are not only delightful on their own but also capable of creating unexpected flavor sparks when paired with coffee. This summer, we put three widely discussed lychee-flavored iced coffee beverages from online sources to the test—Lychee Jasmine Iced Americano, Lychee Wine Fermented Iced Latte, and Lychee Cold Brew. We personally handled every step, from ingredient prep and ratio configuration to specific extraction or steeping parameters, carefully documenting each detail to ensure an accurate reflection of the drinks’ real-world performance.

Among our many trials, some combinations showed remarkable harmony, while others were slightly off, yet each brought different inspirations and insights. If you’re planning to craft your own fruity specialty coffee this hot summer, follow the steps below to explore which lychee coffee becomes your personal favorite.

First Drink: Lychee Jasmine Iced Americano

The highlight of this beverage is its accessible ingredients and relatively simple steps, making it ideal for those new to fruit-infused coffee. Required ingredients include: 5 fresh lychees, about 80 grams of ice cubes, 180 milliliters of jasmine tea, and one double shot of espresso (recommended using 20 grams of coffee grounds, extracting 38 grams of coffee liquid within 29 seconds; parameters can be fine-tuned according to personal taste).

First, peel and de-seed the lychees, place the flesh into a shaker and gently mash to release some juice. Then pour in the jasmine tea, cover, and shake up and down for about 10 seconds to let the tea aroma fully blend with the lychee fragrance. Next, filter out the fruit pulp, pour the mixture into a large cup pre-filled with about 80 grams of ice cubes. Finally, slowly pour the extracted double shot of espresso over the ice to complete the drink.

Upon actual tasting, although this drink combines tea, fruit, and coffee elements, the overall flavor integration is not ideal. Some reviews noted that sweetness and bitterness exist independently, lacking overall harmony. One netizen described the taste as “separate worlds,” suggesting adjustments to proportions or using a smoother tea base to enhance the overall performance.

Second Drink: Lychee Wine Fermented Iced Latte

This is a creative coffee with rich milk aroma and a hint of wine fragrance. Although it may seem like an unusual combination at first glance, it actually delivers a pleasant surprise. Required ingredients: 5 fresh lychees, 80 grams of ice cubes, 150 grams of fresh milk, 25 grams of wine fermented rice (jiuniang), and one double shot of espresso.

To make it, first crush the lychee flesh and squeeze out the juice for later use. Take a transparent glass cup of about 250 milliliters, add ice cubes, then pour in fresh milk, wine fermented rice, and lychee juice in sequence. For a more layered sweetness, you can optionally add 8–10 grams of syrup for extra flavor, then stir well. Finally, pour the extracted double shot of espresso over the top to finish.

When tasting, it’s recommended to gently stir with a straw to allow the coffee, milk, wine fermented rice, and lychee flavors to meld fully. The highlight of this beverage is the rice aroma and subtle tipsiness brought by the wine fermented rice, which not only adds flavor layers but also cleverly balances the bitterness of the coffee, resulting in a rounder overall taste. The only minor drawback is that the lychee flavor is somewhat understated; if you prefer a stronger fruit aroma, consider increasing the proportion of lychee juice.

Third Drink: Lychee Cold Brew

This beverage was the biggest surprise in our test. Through prolonged steeping, the fruit aroma of the lychees perfectly blends with the acidity of the coffee, delivering a refreshing and layered taste experience. Required ingredients: 35 grams of freshly ground coffee beans (recommended using Costa Rica · Washed Tarrazu), about 28 grams of fresh lychee flesh (around 3–4 lychees), and 280 milliliters of cold water (coffee-to-water ratio of 1:8), with a recommended steeping time of 6 hours.

The preparation steps are as follows: first, slightly crush the lychee flesh, place it together with the coffee grounds into a cold brew container or any clean sealed vessel, add cold water, stir thoroughly, and then refrigerate for 6 hours. After steeping, use filter paper or cloth to remove the fruit pulp and coffee grounds, then pour and serve.

The most outstanding feature of this lychee cold brew is its bright and long-lasting fruit aroma. Upon tasting, you can simultaneously experience the sweet juiciness of the lychees and the light acidity of the coffee. The overall texture is cool, smooth, and rich in layers. Compared to the other two beverages, the lychee flavor in this cold brew is more pronounced and harmonizes better with the coffee. It performed the best in our test and is highly suitable for those who enjoy the combination of fruit and coffee.

The above content is compiled by CoffeeHunters, a coffee news website.