Method
1
Mix ground coffee with koji powder in airtight container
2
Store at room temperature for 24 hours to develop umami flavors
3
Toast nori sheet in dry pan for 30 seconds until fragrant
4
Grind toasted nori into fine powder
5
Brown butter in small pan until nutty and golden (3-4 minutes)
6
Cool slightly, whisk in cream and nori powder
7
Add pinch of salt, whisk until light and frothy
8
Rinse AeroPress filter and preheat chamber
9
Add koji-treated coffee to chamber
10
Pour 50ml water, stir gently, bloom for 45 seconds
11
Add remaining water, stir 3 times
12
Steep for 2 minutes total
13
Press slowly over 30 seconds
14
Pour coffee into warmed cup
15
Spoon nori brown-butter crema on top
16
Serve immediately
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
