Before Jarret Stopforth takes his first sip of coffee， he adds cream and sugar to mask the bitterness.

在杰瑞特·斯托普福斯抿第一口咖啡前，他加了奶油和糖掩蓋苦味。

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，為什么要滿足于一杯普通的咖啡呢？于是這位食品科學(xué)家決定重組咖啡的結(jié)構(gòu)，讓發(fā)酵的咖啡沒(méi)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 them，” he explains.

“我開(kāi)始想，我們必須將咖啡分解到只剩核心成分，然后思考如何充分利用這些成分?！彼忉尩?。

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商合作過(guò)，例如Chobani酸奶、Kettle&Fire湯品，以及Soylent代餐食品。他現(xiàn)在和企業(yè)家安迪·克萊奇合作，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.

這兩人將西雅圖的一個(gè)車庫(kù)改造成發(fā)酵實(shí)驗(yàn)室，他們花了四個(gè)月的時(shí)間種青豆，烤制豆子，以及發(fā)酵咖啡，用氣體和液體層析來(lái)分離1000多種咖啡中的成分，并對(duì)其進(jìn)行分類，以便創(chuàng)造出一種與咖啡有著同樣顏色、香氣、口味和口感的產(chǎn)品。

“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 ?rust， and we were even more committed to making a consistently great coffee that was also better for the environment，” Stopforth says.

“隨著我們?cè)谶^(guò)程中漸漸深入，我們了解到更多對(duì)整個(gè)咖啡世界的威脅——由砍伐森林、全球變暖、生銹造成的環(huán)境威脅，然后我們更加堅(jiān)定地想研發(fā)出一種一直都很棒的咖啡，這種咖啡對(duì)環(huán)保更好?！彼雇衅崭Ｋ拐f(shuō)道。

Vocabulary

brew v. 沏（茶）;煮（咖啡）

optimize v. 使最優(yōu)化;充分利用

mouthfeel n. （進(jìn)食者對(duì)食品的）口覺(jué)，口感