Is the emergence of "molecular coffee" the future or the end of traditional coffee?

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Coffee is a kind of crop, which ranks first in global crop trading volume, exceeding the staple foods such as wheat and corn that are often eaten in human life, which is very exaggerated. Since coffee is a crop, it cannot avoid seasonal problems.

SOE belongs to a single producing area of coffee, the drawback is strong seasonality. Coffee cultivation is determined according to the weather conditions, climate environment, cultivation and other factors, so it is easy to cause the yield to be unstable, which is one of the reasons why coffee becomes seasonal. Because of the strong seasonality, the number of coffee beans purchased each season continues to decrease, so the flavor is high, and the SOE in some cafes is seasonal due to unstable bean production.

Due to the future population growth, the demand for coffee will continue to grow, but coffee production is facing uncertainty, and 60% of coffee varieties may be at risk of extinction in the future.

For curry fans, coffee trees can not be planted, but coffee has to be drunk. The question is, if you don't grow coffee, how can you get coffee to drink? You may not believe that an American scientist successfully deconstructed coffee beans at the molecular level and developed coffee that contains caffeine but does not need coffee beans as a carrier. This scientist is a scientist with 20 years of experience in food research. because he likes coffee with sugar and cream, in order to remove the bitterness in the coffee, he even tries to deconstruct the coffee beans at the molecular level to remove the bitterness in the coffee and retain the flavor he wants.

To this end, he also co-founded the Atomo coffee brand with an entrepreneur who has worked in the Internet and payment fields for many years, and also created a research and development team in order to break down coffee beans to the molecular level and achieve a new type of coffee drink-- "molecular coffee". There are thousands of aromatic substances in coffee beans. More than 60% of the substances in raw coffee beans are carbohydrates, the fat content is about 10-15%, while the protein content is less than 10%. As long as the organic acid content accounts for 0.4% in a cup of coffee, people can easily feel the acidity of the coffee.

The research team focused on taste and aroma and found some natural compounds that can be used as the core of this "molecular coffee". They used more natural, longer-lasting plant-based natural compounds to replace coffee-insoluble substances in pursuit of the same effect, such as insoluble oils and proteins. Atomo seems to have the idea of keeping the ritual of coffee brewing, hoping to produce molecular coffee grounds instead of coffee beans, in order to preserve the ritual of coffee brewing and be closer to traditional coffee.

If the flavor, aroma and taste of coffee can really be copied and pasted like a computer to design a coffee that tastes better and sounds more inquisitive, it is undoubtedly an incredible leap in the coffee circle. Coffee as a crop, man-made disasters, natural disasters and so on can not be avoided. In the future, the threat of extinction of coffee varieties is 60%, and even some coffee varieties may begin to disappear soon. Global warming, coffee pests and other factors will lead to the disappearance of coffee varieties.

Will "molecular coffee" be the way out for coffee in the future? A scientific and technological project that can protect the environment, avoid natural disasters and further prevent deforestation seems morally acceptable.

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