A New or Improved Method of Treating and Roasting Malt and Blending the same for Infusion together with Coffee.
Year: 1892

page_text: Date of Application, 21st Jan., 1892
Complete Specification Left. 19th Oct., 1892-Accepted, 26th Nov., 1892
PROVISIONAL SPECIFICATION.
A New or Improved Method of Treating and Roasting Malt and
Blending the same for Infusion together with Coffee.
I, KRIKOR GARARED KRIKORIAN, of Monument Buildings, in the City of
London, Merchant, do hereby declare the nature of this invention to be as
follows
--
My invention relates to the preparation of a new compound article which I call
malt coffee consisting of malt and coffee treated and combined as hereinafter
described, and which is intended for infusion as a beverage and which possesses all
the valuable dietetic properties of coffee alone plus the agreeable Havour, the
strengthening, nutritive and digestive properties of the roasted malt, which latter
also softens the flavour of the coffee and renders it less irritating to delicate
stomachs and enables persons to enjoy this beverage who have been precluded
from taking coffee alone or mixed with chicory and it is to be observed that my
invention while to some extent resembling pure ground coffee packed in tins is
superior to it and infinitely superior to any mixture of coffee and chicory.
According to my invention I take barley which is undergoing the process of
malting at that stage at which it is ready to be put on the kiln and place it in a
rotating or other roasting machine, or apparatus intended, or suitable, therefor,
the malt being continually agitated and turned (or I may take malt as prepared
and dried for brewers use), and I may add thereto, either previous to or during
the process of roasting, some hydrocarbonaceous matter, preferably of vegetable
origin, such as, for instance, salad oil, or other aromatic or flavouring matter, or
matter intended to prevent burning of the malt, or otherwise to improve the
same--such roasting being continued until the malt assumes the colour or nearly
the colour of roasted coffee.
The malt is then blended thoroughly with coffee berries and the mixture ground
in a coffee mill, and is then ready for use.
The proportions in which these ingredients are to be mixed must vary consider-
ably according to the taste of the consumer and the object sought, but for ordinary
commercial purposes I find a very suitable proportion to be 2 of coffee to 1 part of
roasted malt but my invention is not limited to these proportions.
Dated the 19th day of January 1892.
NEWNHAM BROWNE,
Agent for the Applicant.
COMPLETE SPECIFICATION.
A New or Improved Method of Treating and Roasting Malt and
Blending the same for Infusion together with Coffee.
1, KRIKOR GARABED KRIKORIAN, of Monument Buildings, in the City of
London, 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 :-
My invention relates to the preparation of a new compound article which I call
malt coffee, consisting of malt and coffee treated and combined as hereinafter
described and which is intended for infusion as a beverage and which possesses all
the valuable dietetic properties of coffee alone plus the agreeable flavour, the
strengthening, nutritive, and digestive properties of the roasted malt, which
latter also softens the flavour of the coffee and renders it less irritating to delicate
[Price 8d.1

page_text: stomachs and enables persons to enjoy this beverage who have been precluded
from taking coffee alone or mixed with chicory, and is to be observed that my
invention, while to some extent resembling pure ground coffee packed in tins, is
superior to it, and infinitely superior to any mixture of coffee and chicory.
According to my invention I take barley which is undergoing the process of
malting, at that stage at which it is ready to be put on the kiln, and place it in a
rotating, or other roasting machine, or apparatus intended, or suitable, therefor,
an ordinary cylindrical coffee roasting apparatus answers well, the malt being
continually agitated and turned during the roasting; and 1 may add thereto,
although such addition is not necessary, either previous to or during the process
of roasting, some hydrocarbonaceous matter, preferably of vegetable origin, such
as, for instance, salad oil, or other aromatic or flavouring matter, or matter
intended to prevent burning of the malt, or otherwise to improve the same, such
roasting being continued until the malt assumes the colour, or nearly the colour
of roasted coffee.
The malt is then blended thoroughly with coffee berries and the mixture ground
in a coffee mill, and is then ready for use.
The proportions in which these ingredients are to be mixed may vary consider-
ably according to the taste of the consumer and the object sought, but for ordinary
commercial purposes I find a very suitable proportion to be 2 parts of coffee to
1 part of roasted malt but my invention is not limited to these proportions.
Having now fully described and ascertained the nature of my invention, and in
what manner the same is to be performed I declare that what I claim is :
(1) Treating and preparing malt for the purpose of being blended with coffee,
substantially as described and set forth.
(2) The preparation of the compound article herein described as malt coffee,
substantially in the manner and for the purpose set forth.
(3) The herein described compound or new article of manufacture produced by
blending malt prepared as hereinbefore mentioned and known as "malt coffee."
(4) A compound in a condition fit for infusion consisting of roasted malt and
coffee, prepared and blended substantially as herein before described and set forth.
Dated the 19th day of October 1892.
NEWNHAM BROWNE,
Agent for the Applicant.