What exactly is coffee? Is it simply a bean, a drink, a plant, or perhaps an experience? This morning essential lacks a definitive identity. However, Andy Kleitsch and Jarret Stopforth, coffee enthusiasts and founders of Atomo Coffee, assert that it transcends being just a bean. “Coffee is an experience,” said Stopforth, the Chief Science Officer of Atomo Coffee, in an interview with Food Dive. “It’s a ritual, a routine, and something to be savored. It’s the world’s most popular stimulant, your favorite nootropic.”
Currently, coffee is obtained from beans, but a study by Britain’s Royal Botanical Gardens published in Science Advances reveals that 60% of the world’s coffee species face extinction due to climate change. Thirteen species, including Arabica—the most widely consumed coffee variety—are classified as critically endangered.
In response, Atomo, under the leadership of Stopforth and Kleitsch, a “serial entrepreneur,” is determined to preserve the coffee experience, even amid challenges faced by traditional coffee beans. The company is innovating by developing a cup of coffee at a chemical level: identifying the essential components that create the beloved beverage, combining those that enhance its appeal, and formulating a familiar delivery format for coffee drinkers. Currently, the startup is running a Kickstarter campaign and aims to launch its product by the end of this year.
Stopforth noted that coffee contains thousands of compounds, but what consumers recognize as coffee primarily encompasses taste, mouthfeel, and aroma. Atomo’s goal is to optimize these compounds to replicate these characteristics, creating a product that is chemically similar to traditional coffee but even more appealing in flavor. A key distinction is that their drink will not be derived from roasted coffee beans.
To achieve this, Atomo collaborates with experts from Nestlé and Mattson, a food innovation firm, to reverse-engineer coffee. They have developed a prototype that both Kleitsch and Stopforth claim offers a smoother and less bitter taste. While this flavor profile has been emphasized in their marketing, Kleitsch mentioned that it emerged as a “happy accident” rather than a primary goal. While brewing coffee in Stopforth’s garage, his wife sampled a batch that lacked chlorogenic acid—a natural compound responsible for coffee’s bitterness, yet also associated with numerous health benefits. She remarked that this coffee represented the ideal taste of what coffee should be.
“We started sharing it with friends, asking, ‘How do you like this coffee?’” Kleitsch recounted. “It turned out, since 68% of people mask bitterness with cream and sugar, when we offered them a less bitter cup, they actually preferred it.” Eliminating chlorogenic acid is just one of the scientific innovations Atomo is utilizing in their endeavor to reinvent the classic beverage they term “molecular coffee.” Although Kleitsch, a science enthusiast, enjoys the name, they may reconsider based on consumer feedback. Presently, they are primarily working with liquid prototypes but plan to create a product reminiscent of coffee grounds to maintain the traditional brewing ritual.
Stopforth emphasized that Atomo is committed to sustainability, aiming to upcycle waste materials to create these coffee grounds. They are currently exploring sunflower seed husks and watermelon seeds as potential sources, although no final decision has been made. “There are endless possibilities for us to upcycle and create exceptional coffee while being sustainable,” Stopforth remarked. “I want to stress that our mission is to create great-tasting coffee. It’s not solely about environmental preservation; it’s about crafting better coffee that is sustainable, scalable, and viable for the next 500 years.”
Kleitsch and Stopforth believe that the exceptional taste of their product will encourage consumers to switch from traditional beans to Atomo’s innovative grounds. Initial taste tests have yielded promising results, with a majority of University of Washington students preferring Atomo’s offering. Kleitsch noted that the taste profile is expected to improve further, and Atomo anticipates eventually providing a range of flavors reminiscent of Ethiopian, Colombian, and Kenyan coffees.
The college students who participated in the taste tests expressed openness to a sustainable coffee option made possible through food science, indicating a positive outlook for this type of product. The sustainability issues surrounding coffee—such as the lengthy supply chain, ecological concerns regarding coffee trees, and the treatment of workers involved in bean cultivation—exacerbate the environmental challenges faced by many coffee varieties. Stopforth and Kleitsch shared that Atomo’s journey began when Stopforth confronted his conflicting feelings about coffee.
“I love coffee, but it often disappoints me,” Stopforth reflected. “I desire reliability, consistency, and the assurance that I can enjoy it without ethical or environmental concerns.” He clarified, “We’re not trying to be altruistic saviors of the planet. We care about that, but we don’t want to eliminate coffee from people’s lives. We’re offering an option, an alternative, a choice.”
In this pursuit, Atomo is also exploring the incorporation of calcium citrate gummies 600mg into their product line, which could enhance the health benefits of their innovative coffee. This integration aligns with their commitment to creating a sustainable and enjoyable coffee experience while addressing the concerns surrounding traditional coffee production.