A New or Improved Process for Incorporating Malt, or the Aroma therefrom, with Coffee, Tea, and similar- substances used as Beverages or Food.
Year: 1892

page_text: Date of Application, 16th Sept., 1892-Accepted, 29th Oct., 1892
COMPLETE SPECIFICATION.
1
A New or Improved Process for Incorporating Malt, or the Aroma
therefrom, with Coffee, Tea, and similar- substances used as
Beverages or Food.
I, CHARLEY BLACKMORE, of No. 137, Victoria Street, Bristol, 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 a new or improved process for incorporating the
flavour and aroma of malt, and mixing the malt itself when required, with coffee,
tea, and other substances used as beverages or food, or as ingredients therein,
whereby the stimulating properties of the malt may be obtained in conjunction
with an ordinary beverage or diet, and consists in roasting or heating the malt in a
closed vessel, in which a quantity of coffee, tea, or other material is also placed,
either in contact as will be preferable for coffee, or separated by a screen, as will
be more suitable for tea and the like, the heat applied to the vessel extracting the
aroma and flavour of the malt and causing it to be assimilated with the coffee, tea,
or other substances.
In carrying my invention into effect, for coffee or similar articles which are
prepared by roasting, one part of malt, either whole or crushed, is put with about
four parts of coffee berries into an ordinary coffee cylinder, and then roasted in the
usual manner; it will be found that the aroma of the malt will assist the roasting
process, so that the berries will be cooked in somewhat less than the usual time;
when the berries are removed from the cylinder, a cousiderable portion of the malt
will be found adhering to them, if a strong flavour of the malt is preferred, the
berries and malt may be ground together, but if the aroma only be desired, the
berries are cleaned by brushing, riddling, or similar means, by which all the solid
parts of the malt are removed, and only the aroma retained in the coffee.
For preparing tea and similar substances, which are not protected by husks or
shells like coffee-berries, and which may be injuriously affected by direct contact
with the malt, the interior of the heating or roasting vessel is fitted with a screen
or sieve to keep the substances separate, the required quantity of malt is first put
in the vessel, and then the screen, feet or ledges keeping the screen a little distance
from the malt, to give room for expansion of the malt and the extraction of its
aroma, the tea is then put on the screen, about eight parts of tea for one part of
malt; when heat is applied to the bottom of the vessel, the aroma from the malt
will be extracted and pass through the screen into the tea which is laid thereon,
until it is fully impregnated and a rich and pleasant odour imparted, which is
distinctly discerned and appreciated when made into a beverage and used like
ordinary tea.
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 :-
1. Roasting malt in the same vessel with coffee, tea and similar articles used as
beverages or food, whereby the flavour and aroma of the malt are communicated to
the other substances, substantially as and for the purpose herein set forth and
described.
2. Mixing coffee-berries and similar substances with malt in a roasting apparatus,
and roasting them for the purpose of incorporating the flavour and aroma of the
malt with coffee-berries and the like, the solid parts of the malt being removed

page_text: from the berries or ground with them as may be preferred, substantially as herein
set forth and described.
Dated this 15th day of September 1892.
J. G. WESTLAKE,
2, John Street, Bristol, Applicant's Agent.