AromoADMcafeKoji is a culinary keyword these days. It is the beneficial mold used to make most fermented foods in Japan such as miso, soy sauce and sake. Now chefs all over the world are experimenting with koji in a variety of ways. Moving forward, koji went on to a new stage: The World Barista Championship in Milan.
Plans revealed for ‘world’s second tallest’ skyscraper
Koji is a culinary keyword these days. It is the beneficial mold used to make most fermented foods in Japan such as miso, soy sauce and sake. Now chefs all over the world are experimenting with koji in a variety of ways. Moving forward, koji went on to a new stage: The World Barista Championship in Milan.
US Barista Champion Morgan Eckroth: The Sprudge Interview
Koji is a culinary keyword these days. It is the beneficial mold used to make most fermented foods in Japan such as miso, soy sauce and sake. Now chefs all over the world are experimenting with koji in a variety of ways. Moving forward, koji went on to a new stage: The World Barista Championship in Milan.
Premium Roasters
Our coffees are carefully selected for quality, flavor, and social impact
Brew Guides
Our coffees are carefully selected for quality, flavor, and social impact
Professional Baristas
Our coffees are carefully selected for quality, flavor, and social impact