What are the ingredients in SToK espresso?
Coffee (filtered water, coffee), natural flavor. At stok, we brew our cold brew coffee blend for at least 10 hours for a bold, one-of-a-kind flavor that’s never bitter. Every batch of stok cold brew coffee uses a higher ratio of rainforest alliance certified, arabica-based coffee beans to water than hot brewed coffee, yielding a smooth and flavorful coffee.Tasters also enjoyed the nutty, toasty notes of Stok Unsweetened Cold Brew Coffee, though most agreed its flavor was too light. Stumptown Coffee Cold Brew was similarly too light for our editors. Easy to drink, almost like water, Jessie wrote.The final filtering process removes bitterness, leaving a smooth cold brew. When you taste STōK, you taste coffee. Really amazing coffee.SToK Cold Brew Coffee is brewed at least 10 hours for a one-of-a-kind flavor that’s never bitter. SToK Cold Brew Coffee uses a higher ratio of Rainforest Alliance Certified, Arabica-based coffee beans to water than hot brewed coffee yielding flavorful cold brew bottled coffee drinks.
Is cold brew healthier than coffee?
Cold brew coffee—made by steeping coffee grounds in cold water for typically an entire day—is just as healthy as regular coffee, according to nutrition expert Frank Hu of Harvard T. H. Chan School of Public Health. On the downside, forget about that deliciously seductive hot-coffee aroma. It’s not happening. And cold brew takes a lot more beans to make than hot-brewed. Time, too, and that combination is why cold brew costs more than other coffees.Cold brewing extracts fewer acidic compounds, resulting in a smoother, gentler coffee that’s easier on your stomach and enjoyable without discomfort.Effectively, the study from University of Georgia found that different strains of bacteria can’t naturally grow in cold brew, but instead are added through contamination. Contaminants can come from the coffee beans, equipment, and the environment you make cold brew in,” Krzysztof says.Cold brew contains several antioxidants such as caffeine, chlorogenic acid, cafestol and melanoidins, which have anti-inflammatory properties and help protect against cell damage.