efore Jarret Stopforth takes his first sip¹ 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 decided² to reengineer coffee, brewing³ 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 components⁴ and look at how to optimize⁵ 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 brewed⁶ 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, aroma⁷, flavor and mouthfeel as coffee.

这两人将西雅图的一个车库改造成发酵实验室，他们花了四个月的时间种青豆，烤制豆子，以及发酵咖啡。他们用气体和液体层析来分离1000多种咖啡中的成分，并对其进行分类，以便创造出一种与咖啡有着同样颜色、香气、口味和口感的产品。

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"As we got deeper into the process, we learned more about the threats to the coffee world as a whole — threats to the environment from deforestation, global warming and [a devastating⁸ fungus⁹ called] rust¹⁰, and we were even more committed to making a consistently great coffee that was also better for the environment," Stopforth says.

“随着我们在过程中渐渐深入，我们了解到更多对整个咖啡世界的威胁--由砍伐森林、全球变暖、（叫做真菌的毁灭性的）生锈引起的环境威胁，然后我们更加坚定地想研发出一种一直都很棒的咖啡，这种咖啡对环境更好。”斯托普福斯说道。

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这块场地受reCAPTCHA和谷歌隐私政策和服务条款的保护。

The amount of land suitable for growing coffee is expected to shrink by an estimated 50% by 2050, according to a report by the International Center for Tropical Agriculture.

根据国际热带农业中心的一项报告，到2050年，预计适合种植咖啡豆的土地将缩减50%。