Cyan Nori INFUSION
BY Benoît d'Onofrio
CYAN NORI INFUSION
Infusion artist Benoît d'Onofrio shares his recipe for a Cyan Nori inspired infusion. Something he created for us for our Paris launch at Centre Commercial. Simple in execution, but deeply complex in flavour and aromatic profile, it's all about the ingredients:
- Roast 100g of pumpkin seeds in a traditional pan for 5 minutes at high temperature
- Put them to rest for 15 minutes so they can cool down
- Grind the roasted pumpkin seeds
- After they’ve been ground, incorporate 2 whole nori leaves that have been torn into thin pieces
- Place the blend in a traditional coffee paper filter inside a Chemex carafe and pour up to 40cl of hot water (90 Celsius degrees) until it is fully drained through the grind.
