一詞： 咖啡界又出新概念，分子咖啡你聽說了嗎？

component
 [kəm'pəʊnənt] 
n.零部件；組成部分

圖片來源：視覺中國

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

傑瑞特·斯托普福斯抿了第一口咖啡，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. 

但是之後，他想，爲什麼要滿足於一杯普通的咖啡呢？於是這位食品科學家決定重組咖啡的結構，讓發酵的咖啡沒有苦味，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 it," he explains.

“我開始想，我們必須將咖啡分解到只剩核心成分，然後思考如何充分利用這些成分。”他解釋道。

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過，例如Chobani酸奶，Kettle&Fire湯品，以及Soylent代餐食品。他現在和企業家安迪·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車庫改造成發酵實驗室，他們花了四個月的時間種青豆，烤制豆子，以及發酵咖啡。他們用氣體和液體層析來分離1000多種咖啡中的成分，並對其進行分類，以便創造出一種與咖啡有着同樣顏色、香氣、口味和口感的產品。

"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 [a devastating fungus called] rust, and we were even more committed to making a consistently great coffee that was also better for the environment," Stopforth says.

“隨着我們在過程中漸漸深入，我們瞭解到更多對整個咖啡世界的威脅--由砍伐森林、全球變暖、（叫做真菌的毀滅性的）生鏽引起的環境威脅，然後我們更加堅定地想研發出一種一直都很棒的咖啡，這種咖啡對環境更好。”斯托普福斯說道。

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這塊場地受reCAPTCHA和谷歌隱私政策和服務條款的保護。

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.

根據國際熱帶農業中心的一項報告，到2050年，預計適合種植咖啡豆的土地將縮減50%。

The plan has four main components.

該方案包含四個主要部分。

文中core component，指“核心部分”。