Composition for Coating Coffee.
Year: 1889

page_text: Complete Specification Lell, 2200 mar., 1889-Accepted, 22nd Mar., 1890
COMPLETE SPECIFICATION.
Composition for Coating Coffee.
I, FREDERICK WALDEC MOORE of 231 Poplar Street in the City of Wilmington
County of New Castle State of Delaware United States of America Salesman 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 preparation for sizing or coating roasted coffee in order
to retain the strength and aroma.
In compounding the mixture I use the following ingredients, either milk or con-
densel milk, ground or powdered glue, liquid glycerine and refined lard and in some
cases bicarbonate of soda, fine table salt and vinegar.
I will first give the proportions of my compound in making a sizing for one bag of
green coffee of about one hundred and thirty pounds. To two gallons of milk add
from one and a half to three and a half pounds of ground or powdered glue and from
one half to two and a half pounds of liquid glycerine and to this add one sixteenth to
one half pound of bicarbonate of soda, from one fourth to three fourths of a pound
of fine table-salt, one to three pounds of vinegar and from one to three and a half
pounds of refined lard.
In place of the milk, two to four pounds of condensed milk with or without sugar
may be used dissolved in one to two gallons of warm water.
The milk or condensed milk is slowly heated over the fire, and when hot the glue is
poured in and allowed to dissolve by slow boiling. The glycerine is then added then
the vinegar, salt, lard and bicarbonate of soda. The mixture must be kept slowly
boiling and must be stirred to prevent it from burning or scorching. After all the
ingredients are added and have boiled a few moments it is removed from the fire and
allowed to cool and can be applied to the roasted coffee when medium warm. The
glue is used to give the desired glaze or polish to the coffee and consequently more or
less glue is added to the compound, according to the polish required, as some consumers
prefer a very bright glaze or polish, while others do not like so much glaze.
The liquid glycerine is used in connection with the glue to glaze or polish the coffee,
while the bicarbonate of soda is used as a preservative of the milk, glue, and glycerine
and in order to keep them sweet. The proportion of bicarbonate of soda is regulated
by the quantity of milk glue and glycerine. The table-salt is used to settle the coffee
so that the grounds are not in the cup when prepared for the table, and is used also to
aid the soda in preserving the milk glue and glycerine. The vinegar controls the
glaze and polish. The refined lard takes the place of the oil that evaporates from the
coffee-hean in roasting.
It will he understood that the main ingredients are milk, glue, glycerine and lard.
The vinegar can be left out as it effects only the glaze or polish of the roasted coffee
in keeping down too high a polish. The bicarbonate of soda can also be omitted
without injury, as it only acts to keep the other ingredients sweet. If the mixture
should be made and used at once the bicarbonate of soda and salt need not be used,
but if the mixture is to stand any length of time it is preferable to add the above
named ingredients.

page_text: The mixture is applied to the coffee in the following manner. The coffee is roasted
dry that is without the addition of water, and the beans are then removed from
the roasting cylinder and allowed to cool to a degree sufficient to evaporate or set the
compound which is then applied gradually and evenly over the roasted coffee. The
mixture consequently hermetically seals and closes the pores of the beans. The coffee
is then placed on à drier and either dried by artificial heat or by natural heat as the
case may be.
I have found in coating the coffee by the above compound that I seal the grains,
thus preventing the aroma from escaping and retaining the full strength of the bean
and I have found by experiments that moisture or salt or damp atmosphere cannot
penetrate the bean and consequently the coffee can be used in all climates being
always tender and fresh. I have also found that the roasted coffee when coated
does not need the introduction of articles in the coffee pot to settle the coffee, as the
various articles used in the mixture do that work. I have also found that caffeine a
very valuable medical property of coffee which is evaporated and lost by the old
process is retained to the fullest degree by my improved coating.
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.―
1st. A compound for coating or glazing coffee composed of milk, glue, glycerine
and lard in or about the proportions named.
2nd. A compound for coating or glazing coffee-beans composed of milk, glue,
glycerine, bicarbonate of soda, vinegar, lard and salt, in or about the proportions
named.
3rd. A compound for glazing or coating coffee beans composed of milk, glue,
glycerine, bicarbonate of soda, vinegar and lard.
Dated this 22nd day of March 1889
J. H. JOHNSON & Co.,
Agents.