Make Stok Cold Brew Coffee At Home

Quick answer

• Use a coarse grind for cold brew.
• Aim for a 1:4 coffee-to-water ratio.
• Steep for 12-24 hours.
• Filter thoroughly.
• Store in the fridge.
• Dilute to taste.

Who this is for

• Anyone who loves Stok Cold Brew.
• Home brewers looking for a smooth, low-acid coffee.
• Campers and outdoor enthusiasts who want a portable coffee solution.

What to check first

Brewer type and filter type

You’ve got your Stok, which is pretty straightforward. But if you’re using a different setup, know your gear. Are you using a French press, a cold brew maker with a built-in filter, or a simple jar with cheesecloth? The filter is key to a clean cup. A fine filter can clog; too coarse, and you’ll get sediment.

Water quality and temperature

Good coffee starts with good water. If your tap water tastes funky, your cold brew will too. Filtered water is your best bet. For cold brew, you’re using cold or room temperature water. No need to boil anything here, which is part of the magic.

Grind size and coffee freshness

This is non-negotiable for cold brew. You need a coarse grind, like breadcrumbs. Too fine, and you’ll get bitter, over-extracted coffee that’s a pain to filter. Freshly roasted beans, ground right before brewing, make a world of difference. Stale coffee is just… sad.

Coffee-to-water ratio

This is where you dial in the strength. A good starting point for cold brew is 1:4. That means one part coffee to four parts water by weight. So, if you’re using 8 oz of coffee grounds, you’d use 32 oz of water. You can adjust this later based on your preference.

Cleanliness/descale status

Make sure your brewer and any containers are spotless. Old coffee oils can go rancid and ruin your batch. If you’re using a machine with heating elements (though not for cold brew itself), make sure it’s descaled according to the manufacturer’s instructions. A clean brewer means a clean taste.

Step-by-step (brew workflow)

1. Measure your coffee beans.

• What “good” looks like: Accurate measurement, whether by weight or volume. For a 1:4 ratio, use about 1 part coffee.
• Common mistake: Guessing. This leads to inconsistent strength.
• How to avoid it: Use a scale for best results. If not, use a consistent scoop.

2. Grind your coffee beans.

• What “good” looks like: A coarse, even grind, resembling coarse sea salt or breadcrumbs.
• Common mistake: Using a fine grind. This makes filtering a nightmare and can lead to bitterness.
• How to avoid it: Use a burr grinder set to its coarsest setting. A blade grinder will be less consistent.

3. Add grounds to your brewer.

• What “good” looks like: All the grounds are in the brewing vessel.
• Common mistake: Leaving grounds stuck to the grinder or sides of the container.
• How to avoid it: Gently tap the grinder to release all grounds, and use a brush or cloth to get any stray bits into the brewer.

4. Measure and add water.

• What “good” looks like: The correct amount of cold or room temperature filtered water is added, saturating all the grounds.
• Common mistake: Using hot water or not fully saturating the grounds.
• How to avoid it: Use cold or room temperature filtered water. Pour slowly, ensuring all grounds are wet. You might need to stir gently.

5. Stir to ensure saturation.

• What “good” looks like: All the coffee grounds are evenly wet. No dry pockets.
• Common mistake: Not stirring at all, leaving dry clumps.
• How to avoid it: Give it a gentle stir with a long spoon or spatula to make sure every particle of coffee is in contact with water.

6. Cover and steep.

• What “good” looks like: The brewer is sealed and placed in a cool, dark spot (like the fridge or a pantry).
• Common mistake: Leaving it uncovered or in a warm place. This can lead to oxidation or spoilage.
• How to avoid it: Use a lid or plastic wrap. Refrigeration is ideal for consistency and safety.

7. Steep for 12-24 hours.

• What “good” looks like: Patience. The longer it steeps, the stronger and more concentrated it gets.
• Common mistake: Steeping too short (weak coffee) or too long (potentially bitter).
• How to avoid it: Start with 18 hours. Taste and adjust next time. Shorter is weaker, longer is stronger.

8. Begin filtering.

• What “good” looks like: You’re separating the liquid concentrate from the grounds.
• Common mistake: Rushing the filtering process.
• How to avoid it: Go slow. Let gravity do the work. If using cheesecloth, fold it well to catch fine particles.

9. Filter thoroughly (may need multiple passes).

• What “good” looks like: A clean, sediment-free concentrate.
• Common mistake: Not filtering enough, leaving grit in your final brew.
• How to avoid it: If using a French press, pour slowly. If using cheesecloth or paper filters, you might need to do a second pass. A dedicated cold brew filter system is easiest.

If you’re struggling with sediment, consider investing in dedicated coffee filters for cold brew to ensure a cleaner final product.

150 Pcs Cold Brew Bags 4x6 inch, No Mess Disposable Cold Brew Coffee Filter Pouches with Drawstring Large Empty Tea Bag for Loose Leaf Tea, Iced Coffee, Herbs, Spice, Home brewing, Hot pot

• Cold brew bags bulk: You will receive 150 pieces disposable cold brew coffee filter bags with drawstring. Enough quantity can meet your daily needs and share them with your family or friend
• Filter bags size: Each cold brew coffee pouches measures 4x6 inches/ 10x15 cm, can hold a cup of coffee grind and suitable for 32 oz jars. After brewing, put it in the refrigerator and enjoy the delicious cold brew coffee after 12-24 hours
• Material: These disposable coffee filter bags are made of degradable non-woven fabric, safe and odorless. The drawstring is designed to be easy to use, and the top drawstring prevents internal particles from escaping
• Fine mesh design: These cold brew pouches have sturdy double thread stitching and fine mesh design that allows the water to fully soak the coffee powders, whether coarse, medium and fine. No flavor is affected and no particles remain
• Multi-purpose: These large tea bags can be used for hot and cold brew coffee, and are also suitable for loose leaf tea, herbs, soup stocks, spices, hot pots, seasonings, foot baths, etc

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10. Dilute to taste.

• What “good” looks like: A perfectly balanced cup of coffee that isn’t too strong or too weak.
• Common mistake: Drinking the concentrate straight. It’s very strong!
• How to avoid it: Start with a 1:1 ratio of concentrate to water or milk. Adjust from there.

11. Store in an airtight container.

• What “good” looks like: The concentrate is sealed and in the fridge.
• Common mistake: Leaving it exposed to air, which degrades flavor.
• How to avoid it: Use a jar with a tight-fitting lid or a bottle.

12. Enjoy!

• What “good” looks like: A delicious, smooth cup of cold brew.
• Common mistake: Not savoring it.
• How to avoid it: Take a moment. You earned it.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your cold brew tastes weak, then increase the steep time or use a bit more coffee next time because under-extraction leads to a diluted flavor.
• If your cold brew tastes bitter, then try a coarser grind or slightly shorter steep time because over-extraction or fine grounds can cause bitterness.
• If you have sediment in your cup, then filter your concentrate again using a finer method because insufficient filtering leaves unwanted particles.
• If your coffee has a “sour” taste (not bright acidity, but unpleasant sourness), then check your water quality or grind size because these can contribute to off-flavors.
• If you’re brewing for a crowd, then scale up your coffee-to-water ratio proportionally because you need more volume.
• If you want a less acidic coffee, then stick to the cold brew method and ensure a full extraction because cold brewing naturally produces lower acidity.
• If your cold brew has a flat, stale taste, then use fresher coffee beans and grind them just before brewing because freshness is key to vibrant flavor.
• If you’re short on time, then remember cold brew is a patient process; plan ahead because it requires significant steeping time.
• If you want to experiment with flavor, then consider different coffee origins or roast levels because they will impact the final taste profile.
• If you notice mold or a funky smell, then discard the batch immediately and thoroughly clean your equipment because it’s no longer safe to consume.

FAQ

How long does Stok cold brew concentrate last?

Your Stok cold brew concentrate should last about 1-2 weeks when stored in an airtight container in the refrigerator. Always check the packaging for specific guidance.

Can I use pre-ground coffee for cold brew?

You can, but it’s not ideal. Pre-ground coffee is often too fine for cold brew and can be stale. For the best results, grind whole beans coarsely right before you brew.

What’s the difference between cold brew and iced coffee?

Iced coffee is typically hot-brewed coffee that’s cooled down and served over ice. Cold brew is brewed with cold water over a long period, resulting in a smoother, less acidic concentrate.

Why is my cold brew cloudy?

Cloudiness usually means your coffee grounds were too fine or you didn’t filter thoroughly enough. A coarser grind and a second pass through a filter can help clear it up.

How much caffeine is in Stok cold brew?

The caffeine content can vary depending on the coffee beans and the brew ratio. Stok cold brew concentrate is generally quite potent, so remember to dilute it.

Can I reheat cold brew?

You can, but it defeats the purpose of cold brew. Reheating can introduce bitterness. It’s best enjoyed cold or at room temperature.

What’s the best coffee bean for cold brew?

Medium to dark roasts often work well, as they can produce rich, chocolatey, or nutty notes. However, lighter roasts can also yield interesting results. Experiment to find what you like.

Is cold brew healthier than hot coffee?

Cold brew is often considered easier on the stomach due to its lower acidity. It can also be slightly less caffeinated per serving if diluted significantly.

What this page does NOT cover (and where to go next)

• Specific Stok brewing device maintenance.
• Advanced coffee roasting techniques.
• Detailed water chemistry for brewing.
• Espresso-based drinks.
• Commercial cold brew production methods.