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Line the strainer with a few layers of cheesecloth or a nut milk bag. Pour the cold brew through the strainer and let all of the liquid strain through. Store cold brew in an airtight container in the refrigerator for up to one week. To serve, dilute the coffee concentrate to your desired strength.


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cold brew. Ingredients with integrity. Low & Slow™. This is what makes STōK, STōK. Cold Brew 101.


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First-hand knowledge of new brews. Cold brew 101 and how to brew your own. Your hook-up for ST ō K swag. Save (or at least ¢¢) on. STōK coffee key ingredients in these cold brew drink recipes.


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Fresh water (approximately 2 quarts) Lid or foil. Cheesecloth. Fine mesh strainer. Vanilla creamer. Grind enough coffee to measure 4-ounces, I use a simple kitchen scale. Place the ground coffee into a 2-quart pitcher and fill the pitcher with fresh water. Stir the mixture to make sure all the ground coffee is wet.


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Put a lid on your container and refrigerate it for 12 to 18 hours. When you're ready to strain your cold brew, place a thin paper coffee filter or a small, thin cotton napkin, cloth or handkerchief over a small fine-mesh sieve. Pour the concentrate through the prepared sieve into a liquid measuring cup or pitcher.

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Grind the coffee beans to a medium-coarse consistency. In a French press or large mason jar, combine the coffee grinds and water. Stir and top with the lid. Steep at room temperature or in the fridge for 12 - 24 hours. The longer it sits, the stronger the coffee taste. To make the vanilla cream, combine the cream, soy milk, vanilla, and agave.


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Step 1. Choose your coffee beans wisely, and then grind medium to coarse. Step 2. Measure out 1 part coffee to 8 parts water by weight. (Or about 3 ⁄ 4 cups coffee to 2 cups water). Step 3. Use water at room temperature to bring out the coffee's complexity. Step 4.


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1. Serve it Cold. Stok Cold Brew Coffee is best enjoyed cold. To experience its full flavor profile, make sure to refrigerate it before serving. Pour it over ice for a refreshing and invigorating pick-me-up on a hot day. 2. Customize Your Brew. One of the best things about Stok Cold Brew Coffee is its versatility.


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Instructions. Grind your coffee beans in a coffee grinder, or start with pre-ground coffee. In a large pitcher stir the ground coffee and water together. Cover and chill overnight in the refrigerator. (12-24 hours). Use a nut milk bag or cheese cloth (doubled up), to strain the coffee from the grinds. Strain twice if you need to.


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Step 1. In a jar, stir together coffee and 1½ cups cold water. Cover and let rest at room temperature overnight or 12 hours. Step 2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.


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Instructions. To make cold-brew coffee ice cubes: The day before or night before, pour SToK™ Cold Brew Iced Coffee into 1-2 ice cube trays, cover and freeze overnight. Chill 2 or more pint size mason jars in the freezer for at least 5 minutes. To make Vanilla Whipped Cream: Prepare Vanilla Whipped Cream by whipping 1 pint whipping cream, 2.


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Cover and let stand at room temperature for at least 8 and up to 12 hours. Strain the cold brew concentrate through a fine-mesh strainer lined with cheesecloth or a large coffee filter or other filtering medium to remove grounds and sediment. Transfer cold brew concentrate to an airtight container and refrigerate until thoroughly chilled.


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Image by Coffee Affection. Fill the glass about ¾ of the way with cold coffee. If you're using cold brew concentrate, add cold water and stir. 3. Add milk and caramel sauce. Image by Coffee Affection. Now mix in cold milk and caramel sauce. Stir thoroughly to make sure the caramel does not sink to the bottom. 4.


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Instructions. FOR THE SIMPLE SYRUP: Combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved. Let cool completely and stir in vanilla extract; set aside in the refrigerator until ready to serve. Serve coffee over ice with half and half and simple syrup, adding 1 teaspoon at a time, to taste.


Coffee should be a strong, black brew, tempered only by something

Cover the jar or pitcher and let the mixture steep in the refrigerator for 12 to 24 hours. After the coffee has steeped, strain the mixture through a fine-mesh strainer lined with a coffee filter. Serve the cold brew coffee over ice and add any desired sweetener, cream, or other flavorings.


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Tips. To make cold brew coffee: In a large, 64-ounce mason jar add 8 ounces of coarsely ground coffee and 32 ounces of water. Stir to mix and top with lid. Place the jar in the refrigerator for 12 hours. When brewing is complete, strain through cheese cloth and discard all of the used coffee grounds. Return cold brew to the mason jar.