Company Creates Beanless Coffee with the Full Flavor of the Real Thing, Minus the Bitterness

[Anonymous No.12642924]

Most coffee drinkers use cream, milk or sugar to mask the bitterness of the popular morning booster, but one Seattle-based company claims it has engineered a type of “beanless, molecular coffee” that retains the full flavor of the real thing, but none of its characteristic bitterness.

Atomo is the brainchild of experienced food scientist Jarret Stopforth and entrepreneur Andy Kleitsch. They started out with the idea of optimizing coffee and spent four months in a garage-turned-brewing-lab running green beans, roasted beans and brewed coffee through gas and liquid chromatography in order to identify over 1,000 components in coffee, all the way to molecular level. After analyzing all the essential compounds that gave coffee its natural aroma and flavor, they were able to design their own version, which didn’t include the stuff that gives natural coffee its bitterness.

“We looked at all the compounds in coffee at a molecular level – the body, mouthfeel, aroma, color – over 1,000 compounds in a roasted bean,” an Atomo press release states. “We found the essential compounds for aroma and flavor. Then we sourced naturally-derived compounds to design our own coffee.”

One of the fundamental differences between this custom-made molecular coffee and natural one is that Atomo’s version doesn’t come from coffee beans. It contains some of the essential molecular compounds found in real coffee, but they are sourced from various “natural, sustainable and upcycled plant-based materials”. Even though Atomo doesn’t use any actual coffee beans to create its product, it can still be commercialized as coffee, because the FDA doesn’t have an official definition for coffee or a standard of identity. Still, the company claims that it will proudly disclose that its product is beanless.


https://www.odditycentral.com/foods/company-creates-beanless-coffee-with-the-full-flavor-of-the-real-thing-minus-the-bitterness.html

[Anonymous No.12642925]

“We’ll be very clear that our coffee doesn’t come from a bean. In fact, we’ll be very proud to say that, and there will be truth in labeling so we’re not deceiving the consumer. But because there is no official regulatory definition, we can still call it coffee,” Jarret Stopforth told NPR.

As bizarre as the notion of beanless or lab-engineered coffee may sound, there is no denying that it has its advantages. According to a report by the International Center for Tropical Agriculture, the land suitable for growing coffee is expected to shrink by 50% worldwide in the next three decades. By eliminating the need for coffee beans, threats like global warming and fungal infections like “rust” become irrelevant, as does the deforestation of large areas for coffee plantations.

On the other hand, there is no telling how the market will react to a product it probably doesn’t see as natural. The fact that Atomo has so far refused to disclose the ingredients that go into its molecular coffee isn’t exactly helping things in that regard either. So far, the Seattle start-up has only revealed that its product is is a mixture of various of compounds found in food, like antioxidants, flavonoids and coffee acids, with added caffeine.

Atomo coffee will be sold as grounds that can be brewed the same way as regular coffee. It also has the same color as natural coffee, and if the company’s claims are to be believed, the same flavorful aroma. The only thing different about it is how it is made.

As bizarre as the notion of beanless or lab-engineered coffee may sound, there is no denying that it has its advantages. According to a report by the International Center for Tropical Agriculture, the land suitable for growing coffee is expected to shrink by 50% worldwide in the next three decades. By eliminating the need for coffee beans, threats like global warming and fungal infections like “rust” become irrelevant, as does the deforestation of large areas for coffee plantations.

[Anonymous No.12642929]

On the other hand, there is no telling how the market will react to a product it probably doesn’t see as natural. The fact that Atomo has so far refused to disclose the ingredients that go into its molecular coffee isn’t exactly helping things in that regard either. So far, the Seattle start-up has only revealed that its product is is a mixture of various of compounds found in food, like antioxidants, flavonoids and coffee acids, with added caffeine.

Atomo coffee will be sold as grounds that can be brewed the same way as regular coffee. It also has the same color as natural coffee, and if the company’s claims are to be believed, the same flavorful aroma. The only thing different about it is how it is made.

[Anonymous No.12643073]

100% s o y shit

[Anonymous No.12643082]

>>12642924
shilling but sounds good. as long as it doesnt give me cancer.

[Anonymous No.12643140]

if your coffee is too bitter, put a small amount of salt in it

[Anonymous No.12643340]

So they made not chicory grounds?

[Anonymous No.12643538]

bump

[Anonymous No.12643557]

Imagine not enjoying the bitter taste of coffee
Imagine not being able to appreciate bitter foods in general. What a sad existence.

[Anonymous No.12643584]

Hasn't this work already been done? What am I drinking when I get that la Croix coffee cola thing?

[Anonymous No.12643588]

>>12643557

[Anonymous No.12643606]

>Most coffee drinkers use cream, milk or sugar to mask the bitterness of the popular morning booster

Do americans really do this?

[Anonymous No.12643608]

yeah I'll just have a meatless 'hamburger' with beanless 'coffee'

that's totally fine and normal

[Anonymous No.12643626]

>>12643608
we need to save climate change man

[Anonymous No.12643628]

>>12643606
The Vietnamese actually

[Anonymous No.12643807]

>>12642925
>the land suitable for growing coffee is expected to shrink by 50% worldwide in the next three decades
this is retarded.
>make turd worlders have fewer than 10 kids a sow
>start reforestation and reverting desertification efforts
wa la. if we can grow lawns in phoenix we can increase the global coffee production area.

[Anonymous No.12643882]

>>12643807
I always wonder if those estimates properly take into account new areas that open up. California has started growing coffee now, when they were never able to before. It's only really lifeforms that survive entirely in tundra that will completely lose habitat

[Anonymous No.12643886]

>>12643807
Growing lawns in Phoenix is unsustainable in the long term

[Anonymous No.12643902]

>>12643886
Nah, just exorbitantly expensive. You could build more desalination plants and run pipelines from the ocean to Arizona. It would be dumb, but not impossible my any means

[Anonymous No.12643922]

>>12642924
American Pastuerized Process Coffee Product
Would try, though.

[Anonymous No.12643947]

>On the other hand, there is no telling how the market will react to a product it probably doesn’t see as natural.

Negatively, I hope. But maybe starbucks can use it and quit burning otherwise decent beans.

[Anonymous No.12643971]

>>12643886
correct. that's because they're not establishing a microenvironment that becomes self sustaining (roots retain moisture, the shade of leaves retains moisture, allowing more life to be supported by existing life. snowball effect.) we CAN already reverse desertification, it's just expensive and labor intensive and takes time.

if we truly wanted to we could turn the sahara desert into a rainforest.

[Anonymous No.12643972]

>>12643947
I don't get the opposition to artificial ingredients. It's cool that we can still create these new things, and I can imagine a lot of interesting applications in deserts, rubs, anything that wants the coffee flavor but where you currently spend time trying to mitigate its bitterness

[Anonymous No.12643984]

So it still has caffeine? Fuck that

[Anonymous No.12643989]

>soyjak
>coffee is too bitter

[Anonymous No.12643994]

>>12642924
Hell yeah. Enjoy your gay beans nerds lmfao

[Anonymous No.12644000]

>>12642924
but the bitter taste is the best part about coffee, what the fuck?

[Anonymous No.12644031]

>>12642924
>Soykaf is real
That's some fuckin wiz biz, chummer

[Anonymous No.12644130]

>>12642924
Finally

[Anonymous No.12644566]

>>12644000
Checked.
It's probably the same fags that complain about tartness, or really any flavor other than bland oversweetness, in fruits.

[Anonymous No.12644585]

>>12642924
>Most coffee drinkers use cream, milk or sugar to mask the bitterness
Not all. I drink mine black, the way its intended. I guess I can stomach more than most people

[Anonymous No.12644674]

My mom thinks glass french presses are shit because she brute forces everything until it breaks. Anyone else have a mom like this?

[Anonymous No.12644697]

>>12643606
Yeah no Europeans drink lattes or cappuccinos

Fuck off

[Anonymous No.12644714]

>>12642924
>use cream, milk or sugar to mask the bitterness
You only do that with lower quality coffee. Decent coffee has an enjoyable bitterness, because bitter doesn't necessarily mean bad.

[Anonymous No.12644729]

>>12644714
I put milk and sugar in good coffee too, because it makes it even better and I need the calories

[Anonymous No.12644779]

>>12644729
You're doing that because you like it, not because the coffee is undrinkable without it. I still prefer coffee with a lot of milk too, but without the bitterness it wouldn't be as good to me.

[Anonymous No.12644857]

>>12642924
>full flavor of the real thing
>none of its characteristic bitterness
What does that even mean? That's like saying:
>New lemon substitute has full flavor of the real thing
>But none of the sourness

[Anonymous No.12644873]

Most coffee is bottom of the barrel trash that people have to cover up with dairy.

[Anonymous No.12644879]

>>12644857
>he's never had a sweet lemon
They breed lemons with no acidity. It's really fucking weird.

[Anonymous No.12645014]

>>12644879
What's the point?

[Anonymous No.12645023]

>>12645014
I'm not sure. Novelty?

[Anonymous No.12645294]

bump

[Anonymous No.12645975]

>>12642924
What's the point?

[Anonymous No.12646055]

Just drink cold brew. Buy some extra large disposable, closeable filters, put 1 cup of coarse coffe grounds in the filter and 8 cups of filtered water in a pitcher. Place the filter bag in the pitcher and steep for 12-24 hours. Remove the filter and lightly squeeze to drain. Throw it away and refrigerate your half-gallon pitcher of cold brew coffee up to 1 week. You could also use a stainless steel mesh reusable filter but the cleanup still takes a little time and requires a half-gallon mason jar.

Cold brew coffee extracts all the caffeine and flavor-carrying oils as hot coffee, but none of the acidic or bitter tannins.

[Anonymous No.12646074]

>>12644000
Humans only naturally enjoy sweetness. Enjoyment of other flavors is a coping mechanism.

[Anonymous No.12646180]

No one will pay a damn bit of attention to this bullshit. It gave me pancreatic cancer just reading it.

[Anonymous No.12646187]

>>12643557
>>12643588
fuck off nerds
not all bitterness is good bitterness

that's like saying you should enjoy the taste of medicine for it's bitterness alone

[Anonymous No.12646191]

>>12643140
This works great. I add it to the grounds if I get stuck drinking my wife's coffee.

[Anonymous No.12646312]

>>12643557
If something is going to be bitter it had better taste fucking good, like aparagus, or sanbitter. Coffee tastes like burnt dirt.

[Anonymous No.12646587]

The bitterness is healthy for the liver. Imagine spending 4 months in a garage just to make coffee less healthy.

[Anonymous No.12646636]

>>12646074
Based and redpilled

[Anonymous No.12646754]

>>12646191
Do you have a garage sign that says Dead nigger storage?

[Anonymous No.12646758]

>>12644031
Based shadowrun poster

[Anonymous No.12646761]

>>12642924
>Atomo coffee will be sold as grounds that can be brewed the same way as regular coffee.
Is this just to simulate real coffee?
If so fuck off, at the very least let me just make it like tea instead of jumping through hoops with brewers.

[Anonymous No.12647477]

>>12646587
Are you by any chance an American?

[Anonymous No.12647758]

>>12642924
>Eat vegetables goy, it's good for the environment!
>Eat insects goy, it's good for the environment!
>Stop drinking coffee goy, it's bad for the environment!
Will the evil of these kikes ever cease?

[Anonymous No.12647765]

>>12647477
Seriously can't wait until Daddy nukes you vermin into oblivion.

[Anonymous No.12647803]

>>12646074
Sure thing, fat fuck.

[Anonymous No.12647815]

>>12646312
Why do you kiddie-palated dorks need to project your distaste for coffee onto everyone else?

[Anonymous No.12647912]

>>12646587
I've read that coffee has been associated with lower risk of some liver diseases but haven't heard of the bitterness of it being a factor. Is this true?

[Anonymous No.12648016]

>>12646074
Even Bitterness is too sweet for me

[Anonymous No.12648066]

>>12646761
But it's VEGAN bro! No more Coffee Bean Cruelty!

[Anonymous No.12648105]

I like black coffee
and I like black women
simple as

[Anonymous No.12648189]

>>12642924
Coffee without the bitter elements is called underextracted and is characteristically sour. This is because the bitter elements mute the acidity, balancing the flavor. Sweetness has a similar interaction vs. acidity that most people are aware of: you add sugar to things that taste too sour. Bitterness does basically the same thing, but in reverse also, with the acidity tempering the bitterness as well. So a bitter sample mixed with a sour sample tastes less harsh than either of those two samples tasted by themselves.

Bitter compounds extract last in the brewing process, so if you brew for too short a time, your coffee will be overly acidic and sour. On the other hand if you brew too long, you'll extract too much of the bitterness and your coffee will be overly bitter.

By removing the bitterness you'd fuck up the balance of the whole drink, unless you also remove the acidity with it. But then your coffee will taste flat and "stale", because light or moderate acidity is desirable in coffee as well. Acidity and bitterness are the two most important basic tastes of coffee and removing either will make something that doesn't taste like coffee. It's like making a sweet and sour sauce but taking out the sweet.

[Anonymous No.12648233]

>>12648189
based and coffepilled

[Anonymous No.12648318]

>>12646754

[Anonymous No.12648415]

bump