Seattle is giving birth to a brand new type of coffee.
It's called a turbo and it's coffee made without a coffee date.
So let's go check it out and see what it tastes like.
This is what Atomo!
calls molecular coffee.
It's made from all natural ingredients, and the proprietary formula looks like a regular cup of coffee.
And yes, it still has caffeine.
So here are a couple of these raw materials in a very early prototype.
And I can feel it, the texture is quite coarse.
But it has a very similar properties to a normal ground coffee that where you would put in any of your poor of his or your area prices,taking a sniffed, very earthy, this is not representative of what the final product will smell like.
It smells pretty good.
So I'm very excited.
We are roasting some plant based materials that we end up using in our formulation.
The vowels 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 part that we have right in front of us, right, this is what we call our base.
So if I smell this It does smell like a good stuff.
So if you put it on here.
You put it on there and then we've got a mixer in there and we're going to create a beautiful vortex that we're gonna end up using to mix up.
So this first element got some characteristic bitterness that you have the coffee.
Now, one thing you should note is our first cup coffee.
We are aiming at an ultra-smooth cup of coffee.
So not very acidic, not very better.>> The idea kis we drink it without creem or sugar.
Which is good.>> Which means you can whether you're a coffee drinker or not a coffe drinker.
This shpould be present for you.
I want you to pick up on some of the aroma that we can go to cuz there is some element compounds that were in there too.
And you can note it's starting to take the shape of coffee a little bit more.
It actually smells a little bit more nutty now.
Before it was just like a roast.
Now it's starting to get a little sweeter, actually, even though that was supposed to be the bitter thing.
There's some other stuff in there
The other magic.
I see, okay.
Alright, next component.
You will see it start to take life.
You see some texture forming.
You see some color forming.
You'll smell those aromas.
Can I smell it?
Yeah, try that.
That really smells like coffee now.
That smells really nice.
I can't smell any bitterness or any sourness either.
Rich, actually, the last element.
Now, that looks like coffee right there.
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-
Mm, a little bit of thyme.
We're going to mix together in everything to mature together.
And then We'll take and we'll go do a tasting.
Okay, I think it's time for the taste test now?
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.
This is interesting cause its a blind to make.
I haven't seen which ones you put.
However, I did smell the brew that we just concocted.
So that might give you an advantage.
I wanna start from anywhere.
Doesn't really matter?
Start from anywhere.
Right right right.
All right, I'll start from the end, makes sense.
You can cleanse you pallet in between if you wish.
So it's a very traditional calber, little bit bitter.
Definitely tasted just.
Taste like coffee.
This one is smoother, definitely smoother, a little bit sweeter.
This one is sweet, I can tell instantly.
That one is very caramally, very smooth as well.
Okay, cleanse again.
This one's a little more sour than the previous one little bit more.
Again, that's nice.
It's not bitter though, I like that one.
Okay, Lucky last.
This one's made It's kind of like a combination of all of these three.
Now I have to see which one I think is-
Which one is ours?
Which one I think is your coffee.
Okay, I think I'm gonna narrow it down to two that it could be.
I think it's either this one or this one.
I think it's this one.
Is it that one?
You ar correct.
Okay, but okay.
But here's the thing.
I did smell it beforehand,
And it's It's not a lot like from what I had smelled, but this one is pretty good.
This one is definitely, I wouldn't be fooled completely because It's coffee.
It's just not with a bean.
This is our almond mocca.
Okay, so this is almond mocca, and this is essentially the same Through, underneath, or is it different?
It's a very similar base to it, but it also has cocoa in it that's not from the cocoa.
Mm, that's smooth, nutty.
Well that could be your afternoon-
That's good, that's my afternoon drink.
That's your little dessert, yeah.
Okay, so I've got my bean list.
From morning to evening.
Every step of the way, yeah.
Okay, I'm gonna have to take a couple of these home because they're quite good.
Right, yeah, sure.
So why do we need a coffee that's not made from a bean.
like a problem that doesn't necessarily need a solution.
Many people don't understand the problem
Then coffee is facing around the world.
And the problem is, is that climate change and global warming is 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 our coffee.
So what is I'm a coffee lover who loves a variety of different blends from different regions like, how you gonna try and emulate say a Kenyan or an Ethiopian coffee?
Yeah, each one of those coffees has a unique signature Whether it's more acidic or more bitter or kind of roasty toasty.
You can actually mimic those qualities exactly.
So download the molecular compounds.
And say let's create Kenyan today.
Or let's create an Ethiopian.
So what about expresso grinds, is that something you're working on too?
So we know that barristas love to have whole beans and so for those barristas we want to supply that whole bean for them.
Hang on, so you're re-engineering coffee without a bean but then you're turning it potentially into a bean at the end.
That's how crazy we are.
Turns out the coffee made 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 fun copy for yourself, it's going to be available in 2020 and cold fruitful.
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