Improvements in the Treatment of Coffee.
Year: 1897

page_text: Date of Application, 28th Aug., 1897-Accepted, 9th Oct.,
1897
COMPLETE SPECIFICATION (AMENDED).
Improvements in the Treatment of Coffee.
I, SIEGMUND FIETLER, of 21, Oppersheimerstrasse, Ludwigshafen on the Rhine,
Germany, Merchant, do hereby declare the nature of this invention and in what
manner the same is to be performed to be particularly described and ascertained
in and by the following statement:-
In roasting coffee one of the principal objects to be attained is to secure the
aroina. Many means and processes have been used having this object in view which
however has hitherto only been obtained more or less imperfectly.
Some of the materials used affect the aroma and the taste of the coffee. Others
of them are not permanent and as a consequence the coffee only keeps its aroma in a
freshly roasted state and quickly loses it.
The process which forms the object of my said invention is entirely without
deleterious influence on the aroma, taste and quality of the coffee. It not only
secures the aroma but causes it to be retained for a very long time, preserves the
taste of the coffee and increases its quality to such an extent that in use a smaller
quantity may be used.
According to my invention the coffee which is roasted in any usual manner
receives during or after roasting an addition of gelatine with gum-benzoin shellac
stick lack or other lacks or resinous products either separately or mixed according
to the kind of coffee.
This addition is absolutely tasteless, it hermetically closes the pores of the beans
When thus treated the coffee
so that they keep their aroma for a very long time.
may be completely-roasted and has imparted to it a fine brilliant and uniform appear-
ance as though glazed. It becomes neither sticky nor moist and undergoes no
alteration through climatic changes. Through this glaze which is transparent the
quality of the coffee can always be determined and no deception is possible as is the
case for example with coffee which in roasting is treated with saccharine additions.
The quantity of such an addition to the coffee may be varied within considerable
limits according to the kind of coffee. I find however that from about one to three
per cent. is very suitable and that the best results are obtainable by adding it in a
dry powdered state.-just-before-the-roasting is-complete:
It may however-be-added after-roasting-or-partly during and--partly-after-
ronsting.
Although I prefer to make the addition as a dry powder it may be added in larger
pieces or-as-n-solution.
The treatment according to my said invention has no disadvantageous influence ou
the weight of the coffee although enhancing the quality. The coffee can be kept

page_text: over long periods without deterioration, an advantage of great importance par-
ticularly in the case of coffee used for military and similar purposes where good
keeping quality is essential.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is
The process of treating coffee before or after roasting with gelatine and resinous
products substantially as and for the purpose set forth.
E. T. WHITELOW, A.M. Inst. C.E.,
70, Deansgate, Manchester, Agent for the Applicant.