Year: 1896

page_text: Date of Application, 15th Dec., 1896-Accepted, 16th Jan., 1897
1 AGNES JULIE CLARE RAYSON of 147 Croxted Road West Dulwich in the
County of Surrey Married Woman 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 :-
The object of this invention is to provide a substance which is nutritious and
wholesome and possesses the flavour and aroma of roasted coffee beans so that an
extract made from the said substance and water may be drunk in place of the
usual extract made from roasted coffee beans and water. Now according to this
invention I take a suitable quantity of wheat rye barley or oats and thoroughly
wash the grains. The washed grains are then steeped in clean cold water for
about 30 to 60 minutes until thoroughly swollen. The grains are then thoroughly
dried in a suitable oven or kiln and when dry about one sixteenth of the original
weight of grain used of coffee beans broken up into pieces of about the size of the
wheat grains is added to the wheat rye barley or oats and thoroughly mixed
therewith. The mixture of steeped wheat or other grain and coffee beans is then
placed in coffee roasting apparatus and roasted in the same way as ordinary coffee
beans until the mixture becomes the usual well known brown color of ordinary
coffee bears. When the mixture is sufficiently roasted it is placed in a vat while
hot and a boiling hot extract of figs poured over it and the whole agitated or
stirred by any suitable means until cold. The prepared substance may then be
packed in air tight paper bags canisters or other receptacles for sale, The mixture
requires to be ground in the same way as coffee beans before adding water to make
the usual extract or beverage. In some cases I may grind the mixture of wheat
or other grain coffee beans and fig extract before packing. The extract of figs
I have found very suitable for adding to the roasted wheat or other grain and
coffee is made by boiling 2 lbs. of figs in one gallon of water and I add one quarter
of a pint of extract to each pound weight of the roasted mixture of wheat or other
grain and coffee beaus. The extract made from the hereinbefore specified mixture
of steeped wheat rye barley or oats coffee beans and fig extract possesses a similar
flavour and aroma to that usually made from roasted coffee beans and is the
nearest approach to ordinary coffee yet made. If preferred a small quantity of
chicory may be added to the mixture by those persons who are in the habit of
using chicory with coffee beans to make coffee. In conclusion I would remark that
although the proportions of the different ingredients herein before mentioned
represent the best method known to me of carrying out my invention yet I do not
bind myself to the precise quantities hereinbefore specified as these quantities may
be varied without departing from my invention.
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. The process of preparing a substitute for coffee consisting of steeping a
suitable quantity of wheat barley rye or oats in water drying the same mixing
therewith one sixteenth of its weight of broken coffee beans roasting the mixture
and adding to the mixture while hot a hot aqueous extract of figs all sub-
stantially as hereinbefore specified.

page_text: 2. As a new article of manufacture the herein before described substitute for
coffee consisting of wheat rye barley or oats coffee beans and extract of figs
prepared as hereinbefore specified.
Dated this 15th day of December 1896.
T. E. HALFORD,
11 Furnival Street, London, E.C., Agent for Applicant.