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Before Jarret Stopforth takes his first sip of coffee, he adds cream and sugar to mask the bitterness. 杰瑞特·斯托普福斯抿了第一口咖啡，他加了奶油和糖掩盖苦味。 But then, he thought, why settle for a regular cup of joe? So the food scientist decided to reengineer coffee, brewing it without the bitterness — or the bean. 但是之后，他想，为什么要满足于一杯普通的咖啡呢？于是这位食品科学家决定重组咖啡的结构，让发酵的咖啡没有苦味，也不使用咖啡豆。 "I started thinking, we have to be able to break coffee down to its core components and look at how to optimize it," he explains. “我开始想，我们必须将咖啡分解到只剩核心成分，然后思考如何充分利用这些成分。”他解释道。 Stopforth, who has worked with other food brands such as Chobani, Kettle & Fire and Soylent, partnered with entrepreneur Andy Kleitsch to launch Atomo. 斯托普福斯和其他食品品牌合作过，例如Chobani酸奶，Kettle&Fire汤品，以及Soylent代餐食品。他现在和企业家安迪·克莱奇合作，推出Atomo咖啡。 The pair turned a Seattle garage into a brewing lab and spent four months running green beans, roasted beans and brewed coffee through gas and liquid chromatography to separate and catalog more than 1,000 compounds in coffee to create a product that had the same color, aroma, flavor and mouthfeel as coffee. | 
