Method
<h2>Koji Treatment (Day Before)</h2>
<ol><li>Mix ground coffee with koji powder in airtight container</li><li>Store at room temperature for 24 hours to develop umami flavors</li></ol>
<h2>Brown Butter Nori Crema</h2>
<ol><li>Toast nori sheet in dry pan for 30 seconds until fragrant</li><li>Grind toasted nori into fine powder</li><li>Brown butter in small pan until nutty and golden (3-4 minutes)</li><li>Cool slightly, whisk in cream and nori powder</li><li>Add pinch of salt, whisk until light and frothy</li></ol>
<h2>AeroPress Brewing</h2>
<ol><li>Rinse AeroPress filter and preheat chamber</li><li>Add koji-treated coffee to chamber</li><li>Pour 50ml water, stir gently, bloom for 45 seconds</li><li>Add remaining water, stir 3 times</li><li>Steep for 2 minutes total</li><li>Press slowly over 30 seconds</li></ol>
<h2>Assembly</h2>
<ol><li>Pour coffee into warmed cup</li><li>Spoon nori brown-butter crema on top</li><li>Serve immediately</li></ol>
