研发团队

R&D Team: Health Guardians Crossing the Seas

To achieve “replacing nicotine with coffee,” the key lies in overcoming two major challenges: “flavor retention” and “safe purification.” Xin Ming immediately thought of his old friend in the United States—plant extraction expert Dr. Cai. This scholar, with two decades of deep research into coffee components, had led flavor optimization projects for top North American coffee brands and possessed unique insights into the active extraction of caffeine from coffee beans.

When Xin Ming flew to the Arizona lab with his research data, Dr. Cai's team had already conducted preliminary experiments. “Caffeine is a naturally safe stimulant, but traditional extraction methods compromise flavor and leave behind irritants,” Dr. Cai explained, pointing to the red-marked impurity items on the test report—the crux of the problem. Thus, a cross-disciplinary team comprising American plant extraction experts, international food engineering PhDs, and atomization equipment engineers was formally assembled. They established an R&D center in Shenzhen while synchronizing with laboratory data from the United States, launching a trans-Pacific technological challenge.