Coffee is the most heavily traded agricultural commodity in the world, yet its production is constrained by seasons, climate, and pests and diseases. Single-origin coffees such as SOEs are even more obviously seasonal, with supply fluctuating unpredictably. Some scientists have reverse-engineered coffee beans at the molecular level, attempting to preserve caffeine and the desired flavor without relying on coffee beans, and have co-founded the Atomo brand with entrepreneurs to develop "molecular coffee." This attempt responds both to the hidden worry that future coffee varieties may disappear on a large scale and to multiple issues such as traditional brewing rituals, flavor replication, and environmental ethics. Will it open a new path for traditional coffee, or will it bring disruption? This article will sort through the technical logic, flavor challenges, and industry impact of molecular coffee. [more…]