Chefs generally want to keep mold out of their kitchens, but they make an exception for koji. For around a decade, the fungus has been a secret weapon for trailblazing chefs like Rene Redzepi at Noma in Copenhagen, used to ferment grains, cure proteins and impart umami to dishes both sweet and savory.
Now, the culinary world’s most popular mold is poised to become the biggest trend in the specialty coffee world. Enterprising producers believe the multipurpose ingredient can improve on mediocre coffee beans, and produce a better-tasting caffeinated cup.
It’s an opportune time to maximize coffee bean quality. The price of Arabica beans, the most popular in the world, has more than doubled in the past year and a half.
