The World’s Best Coffee Makers Are Turning to Moldy Beans

The World’s Best Coffee Makers Are Turning to Moldy Beans
At Hatch in Ontario, Canada, koji coffee is on the menu. Hatch Coffee/TNS
Tribune News Service
Updated:
By Kat Odell From Bloomberg News

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.