Bioreactor Coffee
From the cell culture, coffee was obtained, the smell and taste identical to the real one
From cells grown in the laboratory, a drink has turned out, the smell and taste of which are evaluated as identical to real coffee. A team of Finnish scientists created coffee in the laboratory from cell cultures using a bioreactor designed for cell farming. Scientists from the Center for Technical Research (VTT) in Finland for the first time brewed a batch of cultured cells obtained from the leaves of coffee plants.
Getting coffee has become part of a project to develop biotechnological production of everyday and familiar goods that are traditionally produced in agriculture. For this purpose, microorganim cultures are used, as well as plant cells. The process is based on the production of undifferentiated coffee cells (biomass) in bioreactors. Then the cells are collected and dried.
The dried powder is fried, different degrees of roasting allows you to get different flavors of the drink. "In this case, we did the roasting ourselves, but we hope to cooperate with professional roasters to improve this stage," the scientists report. The last step involved brewing and tasting. Scientists brewed a drink by pouring hot water through a layer of fried product on the filter – this method of brewing is common in Finland. The resulting drink was tasted by the scientists themselves and a group of experienced tasters.
"During the production of our first cups of coffee, we had to pass ethical permits within VTT in order to taste coffee for the first time. In parallel, we carried out roasting, and then stored the product completely sealed and cooled until permits were obtained. As for the smell and taste, our trained sensory group and analytical examination revealed that the profile of this drink is similar to ordinary coffee," says Heiko Risher, the lead researcher of the project. – However, making coffee is an art that involves iterative optimization under the supervision of specialists with special equipment. Our research will serve as the basis for such work."
It is difficult for coffee producers to keep up with the current global demand. About 10 million tons are produced annually, which creates a great strain on the climate due to deforestation to make way for new plantations. The researchers claim that their innovation will help make coffee production more sustainable, eliminating the need to expand plantations. Among other things, cell cultivation in bioreactors reduces the need for water, transport and eliminates the need for pesticides.
"The impression of the very first cup was exciting," says Heiko Risher. – According to my estimates, we have only four years left before increasing production and obtaining regulatory approval. Growing plant cells requires special expertise when it comes time to scale and optimize the process. Subsequent processing and product development, together with regulatory approval and market launch, are additional steps towards a commercial product. Nevertheless, we have now proved that lab-grown coffee can become a reality."
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