The coffee industry has come up with a new concept, molecular coffee without coffee beans.

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As a crop, the yield of coffee beans faces uncertainty-studies show that 60% of coffee varieties are threatened with extinction, some of which may begin to disappear within the next 10 to 20 years. In addition, the expansion of population and the growing global demand for coffee also threaten the long-term future of coffee beans.

People may agree that we have a moral obligation to stop harmful coffee cultivation, but no one wants to stop drinking coffee. So, would you like to try "molecular coffee" developed by American food scientists, a coffee that contains caffeine but doesn't need any beans at all?

According to Fox News on the 9th, an American food scientist has successfully reverse deconstructed coffee beans at the molecular level, creating coffee that contains caffeine but does not need any coffee beans at all.

Stovers, a food scientist with 20 years of experience, drinks coffee every morning. "I like coffee, but I add cream and sugar to it every day to cover up its bitterness." Suddenly one day, I realized that I didn't like the bitter taste of coffee, so I began to try to deconstruct coffee beans at the molecular level to recreate my favorite taste without bitterness. "

Imitate the taste of traditional coffee

So Stovers and Andy, an entrepreneur who has worked on the Internet and payments for more than 20 years, co-founded the coffee brand Atomo Coffee, leading the R & D team to break down roasted coffee beans to the molecular level.

The research team studied more than 1000 compounds that determine the taste, aroma and color of a cup of coffee, focusing on those that affect the taste and aroma of coffee, and then found some natural compounds. these compounds can be combined into a new type of beverage-"molecular coffee".

"We are building the taste of molecular coffee to make it more similar to traditional coffee. We use natural, sustainable and updated botanical materials to replace the insoluble polysaccharides, oils and proteins in coffee powder to achieve the same effect. " Stovers said.

In order to get as close as possible to traditional coffee, Atomo Coffee decided to produce molecular coffee grounds that can replace coffee beans to preserve the ritual of making coffee-a deep-rooted habit for many people.

A few days ago, Stoforth's team conducted a small blind test at the University of Washington, in which 21 of the 30 students, faculty and managers said they preferred the taste of Atomo coffee. So far, the Stoforth team's online crowdfunding campaign has received $25331 in donations from 693 supporters, a testament to the real interest in molecular coffee.

More than half of the varieties of coffee beans may become extinct

"by replicating the taste, aroma and taste of coffee, we have designed a coffee that tastes better and is better for the environment." Stovers added.

As a crop, the yield of coffee beans faces uncertainty-60% of coffee bean varieties are threatened with extinction, according to a study published in the journal Science in January. some of these varieties may begin to disappear within the next 10 to 20 years. This is due to a variety of factors, including climate change, especially the intensification of dry climate, the spread of destructive fungal pathogens and coffee wilt.

In addition, social, economic and market factors such as population expansion and increased global demand for coffee also threaten the long-term future of coffee beans.

People may agree that we have a moral obligation to stop harmful coffee cultivation and stop the need for further deforestation, but no one wants to stop drinking coffee. Will molecular coffee, which does not need any coffee beans, be a way out?