Rye Koji "Coffee"

This is part of the Coffee & Chocolate Substitutes project.

Background

This is a test to create alternative coffee and chocolate-like varieties using a combination of koji and slow blackening at 140°F. This approach leverages the similarity between Koji enzymes and the enzymes that develop during coffee and chocolate fermentation. For this initial test, a small amount of dried rye berries from Castle Valley Mill will be used.

---

Recipe

Ingredients

100g Dried Rye Berries

500g Water

Koji

Equipment

Pot

Kitchen Scale

Instructions

1. Preparation
   Boil the rye berries in water over medium-high heat until they are soft enough to be easily crushed between two fingers.

2. Incubation
   Combine the cooked rye with Koji and hold at approximately 140°F (60°C).

3. Roasting
   Once the desired level of blackening is achieved, roast the rye.

4. Tasting
   Steep the roasted rye to create a beverage and evaluate the resulting flavors.

Notes and Observations

• The process is expected to take between one and three weeks.
• The logic is that as the Koji breaks down starches in the grain into sugar, Maillard reactions will occur, resulting in the blackening of the grain.
• Simultaneously, the proteases in the Koji will break down the rye proteins into their amino acid constituents.
• The goal is to develop amino acid flavor precursors in the rye, similar to how they are developed during the coffee fermentation process. These flavors will be expressed after roasting.