Atomo - Coffee made without coffee beans

"WEBVTTKind: captionsLanguage: enSeattle is giving birth to a brand new type of coffee it's called a Tomo and its coffee made without a coffee date so let's go check it out and see what it tastes like this is what a timer calls molecular coffee it's made from all natural ingredients and the proprietary formula looks like a regular cup of cold fruit and yes it still has caffeine so here are a couple of those raw materials in a very early prototype and I can feel it the texture is quite cost but it has a very similar properties to a normal ground coffee that where you would put in any of your pour overs or your arrow presses taking a sniff very earthy this is not representative of what the final product will smell like it smells pretty good so I'm very excited to have a taste and see how it all comes together so what goes on in this lab there's a lot of moving machines and some concoctions in front of us yeah sure so this is a this is our what we call our roasting lab right and while we're not roasting beans we are roasting some plant based materials that we end up using in our formulation the vials in front of us are different components that make up what we call the big five in coffee right and that's the body the color the aroma the flavor and the bioactives so so the first pot that we have right in front of us right there this is what we call our base so if I smell these it does smell like a good start put it on here put on there and then there we got a mixer in there and we're gonna create a beautiful vortex that we're gonna end up using to mix up so this first element is got some characteristic bitterness that you have the coffee now one thing you should note is our first cup of coffee we are aiming at an ultra-smooth cup coffee so not very acidic not very bitter the idea is we drink it without the cream or sugar yeah which means you can whether you were a coffee drinker or not a coffee drinker this should be pleasant for you I want you to pick up on some of the aroma that went in there too because there was some aromatic compounds that were in there too and you can note it started to take the shape of coffee actually smells a little bit more nutty yeah like I got a little bit more of that because before it was just like a burst a little sweet there was some other stuff in there yes I see okay all right next compartment you'll see it start to take life I see some texture for me you'll see some color thing you'll smell those aromas oh yeah try that whoa that really smells like coffee now mmm that smells really nice I can't smell any bitterness or any of that sourness either it's quite rich actually yeah the last element now that looks like coffee right yeah yeah it's got some of the remember I said some of the color components that we associate with coffee and then we'll give it some time for everything to mix together and everything to mature together and then we'll take and we'll go do a tasting sounds good hey Andy it's time for the taste test now yeah welcome we have lined up for you some of the most popular cold Brews out there and we want to see if you can pick out which cold brew is ours oh okay this is this is interesting because it's a it's a blind test umekes I haven't seen which ones you pull it however I did smell the breed that we just like you've an advantage right okay I'm gonna stop from anywhere doesn't start out anywhere yeah you can cleanse your palate in between if you wish um it's a very traditional cold brew a little bit bit of mm-hmm definitely taste it just tastes like a coffee yeah this one is smoother definitely smoother a little bit sweeter this one is sweeter I can tell instantly that one's is very like caramely very smooth as well mm-hmm hey cleanse again this one's a little more sour than the previous one a little bit more again that's nice it's not better than I like that one okay lucky last let's see this one smooth it has it's kind of like a combination of all of these three oh now I have to see which one I think is one is that which one I think is your coffee okay I I think I'm gonna narrow down to two it could be I think it's either this one or this one mm-hmm I think it's this one is it is it that one you are correct okay but here's the thing I did smell it beforehand right and it does it smelt a lot I look like what I had smells but this one's are pretty good yeah this one is definitely like I wouldn't be fooled completely because it's it's coffee it's just not with a bingo this is our almond mocha okay so this is almond milk in it and this is essentially the same brew and the nature is very similar base to it but it also has cocoa in it that's not from the cocoa okay mmm that's smooth it's nutty well that could be your afternoon that's an afternoon drink that's your little dessert okay so I've got my bean list from morning to evening absolutely right every step of the way okay I'm gonna have to take a couple these so why do we need a coffee that's not made from a bean like it it seems like a problem that doesn't necessarily need a solution it many people don't understand the problem that coffee is facing around the world and the problem is is that climate change in global warming there's really affecting the coffee growing regions so coffee can be grown in a very narrow band and that band is really sensitive to the temperature because the beans actually if it's too hot the beans mature too quickly and when a coffee bean matures too quickly it doesn't have all the aroma and flavor so what we hope will happen is that farmers will continue making great coffee but as the demand for coffee increases and as they can no longer support the growth that they can transition to our coffee so what if I'm a coffee lover who loves a variety of different blends from different regions like how are you gonna try and emulate say a kenyan or an ethiopian coffee yeah each one of those coffees has a unique signature to it whether it's more acidic or more bitter or kind of roasty-toasty you can actually mimic those qualities exactly so down to the molecular compounds and say let's create a kenyan today or let's create the oken so what about espresso grinds is that something you're working on too so we know that baristas love to have the whole beans and so for those baristas we want to supply that whole bean for them hang on so your reengineering coffee without a bean but then you're turning it potentially into a bean at the end it's right that's how crazy we are yeah that's that's crazy so it turns out the coffee make without the bean actually tastes pretty close to the real deal thanks so much for watching if you liked the video make sure to give it a thumbs up and if you want to try this very fine coffee for yourself it's gonna be available in 20/20 in cold brew for\n"