Improvements in and relating to Preparations of Coffee.
Year: 1899

page_text: Date of Application, 10th Oct., 1899
Complete Specification Left, 9th July, 1900-Accepted, 6th Oct., 1900
PROVISIONAL SPECIFICATION.
Improvements in and relating to Preparations of Coffee.
I. JOHN SMITH, of 11, Buccleuch Street, in the City and County of the City
of Glasgow, North Britain, Manufacturing Chemist, do hereby declare the nature
of this invention to be as follows:-
It relates to preparations of coffee for purposes of food. These preparations
are sometimes solid in character and sometimes fluid containing coffee, chicory
or other substances for flavouring, preserving and other purposes. The invention
has for its chief objects:-
1-To provide a soluble substance containing coffee or coffee and chicory or
extracts thereof in a cleaner and more conveniently portable form than the
coffee extracts at present procurable.
2-To provide a solid substitute for the syrupy fluid extracts of coffee as at
present used.
3-To provide a semi-dry, concrete preparation of coffee for food purposes,
adapted for being parcelled and kept in paper, tin-foil or boxes in lieu of glass
bottles.
4th. The prevent the loss of this food material through the fracture of the
receptacle which contains it.
5th. To prevent liability of injury to other goods by the fracture of a vessel
or receptacle containing this substance.
6th. To economise the freight of this food substance.
7th. To render these preparations more wholesome and nutritious.
8th. To obtain more coffee flavoring from the same bulk of the preparation.
In carrying out one modification of the invention a fluid extract or decoction
of pure coffee or coffee and chicory is made with water or milk or both and this
is condensed to the thickness of clotted cream; there is added to the above a
proportion of pure coffee, pulverised to the fineness of wheaten flour and com-
bined with highly concentrated ox or calves foot jelly and a small quantity of
chemically pure glycerine for antiseptic purposes. These substances are all
blended together whilst the jelly is hot. This preparation is put into moulds
until cool; it is formed into cakes, blocks, cubes, ju-jubes or pastiles of a tough
consistence and of suitable sizes for portability and use.
In this form the pre-
paration is adapted for being dissolved in hot water or milk, or both, and taken
as a beverage.
Another modification of the invention comprises a quantity of finely ground
(roasted) coffee powder, or coffee and chicory, pulverised to the fineness of wheaten
flour; that is combined with an albuminous substance such as ox or calves foot
jelly. A small quantity of chemically pure glycerine is added for antiseptic pur-
poses. These ingredients are mixed together when the jelly is in a heated state and
the preparation is then put into moulds until cool; it is formed into cakes cubes
etcetera, as before named, of a tough consistency and of suitable sizes for porta-
bility and use. It is adapted for being dissolved in hot water or milk, or both.
and taken as a beverage.

page_text: The preparations of coffee above described are comparatively dry although
soft and moist they may be handled like ju-jubes and wrapped up in paper
parcels. Heavy packages such as glass bottles or jars are not required for par-
celling them.
Isinglass, gelatine, gum or other thickening substance is likewise used in
place of or in addition to animal jellies such as those above named in making up
this solidified coffee extract or mixture. Sugar or condensed milk or both is are
or may be added to the above named compounds. They may also be made up as
sweetmeats or confections.
Other modifications of the invention are made with the same ingredients as
above named but in different degrees of stiffness and dryness. These comprise
a form resembling paste and another form such as a syrup; neither of these last
named forms can be parcelled in paper only, but require to be parcelled in
bottles jars or tins. The whole of these preparations require heat or heat and
aqueous additions in preparing them for use.
The first two named (tough) preparations are never fluid when cold. The water
is wholly or partially dried or exhausted from the substances in the process of
making. This evaporation is effected either by heat or air-drying processes.
These dry, tough forms of coffee mixtures can be wrapped in paper only, or tin-
foil and packed in paper bundles or in boxes suitably for travellers, armies on
the march and for use in all climates. If any box or package containing these
solid preparations of coffee is fractured the contents cannot exude and injure
other articles.
COMPLETE SPECIFICATION.
Improvements in and relating to Preparations of Coffee.
J. JOHN SMITH, of 11, Buccleuch Street, in the City and County of the City
of Glasgow, North Britain, Manufacturing Chemist, do hereby declare the nature
of this invention and in what manner the same is to be performed, to be particu-
larly described and ascertained in and by the following statement:-
It relates to preparations of coffee for purposes of food. These preparations
are sometimes solid in character and sometimes fluid containing coffee chicory
or other substances. These other substances, apart from coffee, are added in
respect of flavouring, preserving and other purposes. The invention has for
its chief objects:
11
1st To provide a soluble substance containing coffee; or coffee and chicory;
or extracts thereof; in a clean and more conveniently portable form than the
coffee extracts at present procurable.
2nd To provide a solid substitute for the syrupy fluid extract of coffee as at
present used.
3rd To provide a dry or semi-dry, concrete preparation of coffee for food pur-
poses, adapted for being parcelled and kept in paper, tin-foil or boxes in lieu of
glass bottles.
4th To render these preparations more wholesome and nutritious.
5th To obtain more coffee flavouring from the same bulk of the preparation
as compared with other existing coffee extracts.
6th To economise the freight of this food substance.
7th To prevent the loss of this food material in the event of its receptacle
being fractured,

page_text: 8th To prevent the possibility of injury to other goods accruing through the
fracture of a receptacle containing this substance.
In carrying out one modification of the invention a fluid extract or decoction
of pure coffee (or coffee and chicory) is made with water or milk or both and
this extract is condensed to the thickness of a jelly or clotted cream. There is
added to the above a proportion of pure coffee pulverised to the fineness of
wheaten flour and the whole is combined with highly concentrated ox or calves
foot jelly. Sufficient jelly is added to the other ingredients to give the whole
substance, when cold, the consistency of ju-jubes, capable of being cut into
blocks, if required, with a knife. These substances are all equally blended and
mixed together whilst the jelly is in a warm or fluid state. The preparation,
when thus thoroughly mixed, is put into moulds and allowed to remain until
firm, or cold. It is formed into cakes, blocks, cubes, ju-jubes or pastiles of a
tough consistence and of suitable sizes for portability and use. These blocks,
cakes or cubes are formed either by the moulds only or partly by the moulds
and partly by cutting. In this form the preparation is adapted for being dis-
solved in hot water or milk, or both and taken as a beverage.
A slight variation of this modification is sometimes effected by means of a
combination of the aforesaid fluid extract or decoction of pure coffee only with
highly concentrated ox or calves foot jelly. No chicory extract or coffee (lust is
contained in this variation.
Another modification of the invention comprises a quantity of finely ground
(roasted) coffee powder, (or coffee and chicory) pulverised to the fineness of
wheaten flour which is combined with an albuminous substance such as ox or
calves foot jelly. The jelly is rendered fluid with heat and these ingredients
are mixed together whilst the jelly is in this heated state. The preparation is
then put into suitable moulds and allowed to remain until it is set or cold. It
is formed, either in the moulds or afterwards, into cakes, cubes etcetera as before
named, of a tough consistency and of suitable sizes for portability and use. It
is adapted for being dissolved in hot water or milk, or both, and taken
(sweetened or otherwise) as a beverage.
The preparations of coffee above described are comparatively dry although soft
and elastic. They may be handled like ju-jubes and wrapped up in paper
parcels. Heavy receptacles such as glass bottles or earthen jars are not required
for parcelling them.
Isinglass, gelatine, garn or other thickening substance is likewise used in
place of or in addition to animal jellies such as those above named in making
up these solidified coffee extracts or preparations.
A small quantity of chemically pure glycerine is added to any of the above
named preparations, when required, for antiseptic purposes.
Sugar (for sweetening purposes) or condensed milk, or both, is or are added to
some of these preparations of coffee during the process of manufacture. They
are added for the joint purposes of palatableness and nutrition.
Milk alone (or cream) condensed or otherwise, is sometimes added without
sugar (or its equivalent saccharine) to these coffee preparations to meet certain
requirements and preferences of taste. Sugar only (or its equivalent saccharine)
is sometimes added without milk to these preparations of coffee to satisfy other
preferences and for purposes of sweetening and nutrition. In other modifications
both sugar, or saccharine, and milk are added for the purpose of furnishing these
preparations of coffee with all the usual requisites of a complete and palatable
coffee beverage: minus hot water. When sugar, saccharine or milk is or are
combined with these preparations of coffee during their manufacture, such
compounds are eminently suited to the requirements of the industrial classes
who carry their food with them to the scene of their labours. They are also
adapted for supplying the needs of explorers in foreign or uninhabited countries
or districts, of armies on the march or persons going beyond human settlements
where milk (more especially) is unobtainable.

page_text: These preparations, or any of them are designed also to be made up as sweet-
meats or confections.
Other modifications of the invention are made with admixtures of the same
ingredients as above named but in different degrees of stiffness and dryness.
These varieties comprise a preparation resembling a thick paste, also another
resembling a syrup, but neither of these last named forms can be parcelled in
paper only, but require to be enclosed first in bottles jars or tins. The whole
of these preparations require heat, or heat and liquid or aqueous additions in
preparing them for use.
The cake preparations of coffee herein named are never fluid when cold. The
water which is used in obtaining the extract of coffee or coffee and chicory also
other aqueous constituents of the preparation is or are wholly or partially ex-
hausted from the substance in the process of making each of these tough pre-
parations. This exhaustion or evaporation is effected either by heat or air-dry-
ing processes.
These dry tough preparations of coffee are designed and adapted for being
wrapped in paper only or tin-foil without earthen or glass vessels and they can
be packed in paper bundles or in boxes.
The proportions of the ingredients which are contained in any of these pre-
parations of coffee forms no essential part of the invention. Otherwise there
would be no possibility of defining the invention. The proportions of the
ingredients are, and require to be, greatly varied to meet the exigencies of
The combina-
character (stiff, paste or fluid) climate, price and palate or taste.
tion of animal or other jelly in any proportion whatever, with coffee or coffee
essence, comprises the most essential, although not the sole, feature of the inven-
tion.
The
The cake paste and syrup forms of the coffee preparations herein described contain
with very slight variations, the same proportions of the principal ingredients.
The greatest degree of stiffness required is obtained not by difference in quantity
of any one article so much as by differences in the quality of each one.
difference of the stiffest preparation from the others is derived from a higher
degree of concentration in each of its constituents. The softer preparations are
made of the same high class ingredients and in the same relative proportions but
are not so highly concentrated as the others.
For a temperate climate and a medium quality, the following proportions of
the chief ingredients may be combined for making a cake preparation of coffee
in accordance with this invention:-
or,
Jelly Coffee extract; Fine coffee powder 23 Chicory extract 2.
;
For paste or syrup preparations the same proportions should be used, but of
less highly concentrated ingredients.
Highly concentrated milk, or milk powder may, when added constitute one
sixth of the whole; the other ingredients being, in relation to each other, as
above set forth. Saccharine or sugar should be added, if at all, very sparingly.
or according to circumstances. For exploring parties on foreign travel a full
complement of milk and sugar extracts may be added.
Whatever ingredients may be combined with these preparations of coffee the
proportions of the jelly and coffee or coffee and chicory should uniformly be one
third jelly and two thirds coffee or coffee and chicory (or their extracts).
If any box or package containing these solid preparations of coffee is fractured
the contents cannot readily flow out or exude and injure other articles which may
be parcelled together with them. In this respect they differ from syrupy pre-
parations.

page_text: These preparations of coffee are rendered more wholesome and nutritious
than those which have hitherto been made by the addition to the coffee extract of
calves-foot or other animal jelly.
I am aware that, prior to my invention, various dry or semi-dry preparations
of coffee and coffee extract have been made which could be parcelled in paper
without being, first, enclosed in jars, tins or bottles. One of these consisted of
finely ground (roasted) coffee powder compressed into the form of small balls,
beans or pellets; another consisted of roasted coffee beans crushed together into
the form of a small cake: another was a mixture of coffee, chicory and cocoa:
another consisted of a syrupy extract of coffee or coffee and chicory or both which
was enclosed within a gelatine capsule and I am also aware that coffee extract
and milk have been combined in a semi-fluid or syrupy form. It will therefore
be understood that I do not claim such things as my invention.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:-
First: In a cake preparation of coffee the combination therewith of calves-foot
or other animal jelly (including islinglass or gelatine) all substantially as herein
set forth for the purposes specified.
Second: In a cake preparation of coffee and chicory the combination therewith
of calves-foot or other animal jelly (including isinglass or gelatine) all sub-
stantially as herein set forth for the purposes specified.
Third: In a cake preparation of coffee extract the combination therewith of
calves-foot or other animal jelly (including isinglass or gelatine) all substantially
as herein set forth for the purposes specified.
Fourth In a cake preparation of coffee and chicory extract the combination
therewith of calves-foot or other animal jelly (including isinglass or gelatine) all
substantially as herein set forth for the purposes specified.
Fifth: In a cake preparation of coffee the combination therewith of gum or
other such like solidifying substance all substantially as herein set forth for the
purposes specified.
:
Sixth In a cake preparation of coffee and chicory the combination therewith
of gum or other such like solidifying substance all substantially as herein set
forth for the purposes specified.
Seventh In a cake preparation of coffee extract the combination therewith of
gum or other such like solidifying substance all substantially as herein set forth
for the purposes specified.
Eighth: In a cake preparation of combined coffee and chicory extract the
admixture of gum or other such like solidifying substance all substantially as
herein set forth for the purposes specified.
Ninth In a cake preparation of coffee the combination therewith of saccharine
all substantially as herein set forth for the purposes specified.
Tenth: In a cake preparation of coffee and chicory the combination therewith
of saccharine all substantially as herein set forth for the purposes specified.
Eleventh In a cake preparation of coffee extract the combination therewith
of saccharine all substantially as herein set forth for the purposes specified.
Twelfth In a cake preparation of coffee and chicory extract the combination
therewith of saccharinė all substantially as herein set forth for the purposes
specified.
Thirteenth In a cake preparation of coffee the combination therewith of milk
all substantially as herein set forth for the purposes specified.
Fourteenth In a cake preparation of coffee and chicory the combination there-
with of milk all substantially as herein set forth for the purposes specified.
Fifteenth In a cake preparation of coffee extract the combination therewith
of milk all substantially as herein set forth for the purposes specified.

page_text: Sixteenth: In a cake preparation of coffee and chicory extract the combination
therewith, of milk, all substantially as herein set forth for the purposes specified.
Seventeenth: In a paste preparation of coffee, coffee and chicory or extracts
thereof the combination therewith of calves-foot or other animal jelly (including
isinglass or gelatine) substantially as herein set forth for the purposes specified.
Eighteenth: In a paste preparation of coffee, coffee and chicory or extracts
thereof the combination therewith of gum or other such like substance sub-
stantially as herein set forth for the purposes specified.
Nineteenth In a paste preparation of coffee, coffee and chicory or extracts
thereof the combination therewith of animal jelly and saccharine substantially
as herein set forth for the purposes specified.
Twentieth In a paste preparations of coffee, coffee and chicory or extracts
thereof the combination therewith of animal jelly and milk, substantially as
herein set forth for the purposes specified.
Twenty-first: In a syrupy preparation of coffee, coffee and chicory or extracts
thereof the combination therewith of calves-foot or other animal jelly and
saccharine substantially as herein set forth for the purposes specified.
Twenty-second: In a syrupy preparation of coffee, coffee and chicory or ex-
tracts thereof the combination therewith of calves-foot or other animal jelly and
milk substantially as herein set forth for the purposes specified.
Twenty-third: A semi-solid jelly-cake preparation of coffee adapted for being
parcelled in paper only substantially as herein set forth for the purposes specified.
Twenty-fourth: A semi-solid jelly-cake preparation of coffee and chicory
adapted for being parcelled in paper only substantially as herein set forth for
the purposes specified.
Twenty-fifth: A semi-solid jelly-cake preparation of coffee extract adapted
for being parcelled in paper only substantially as herein set forth for the purposes
specified.
Twenty-sixth: A semi-solid jelly-cake preparation of combined coffee and
chicory extract adapted for being parcelled in paper only substantially as herein
set forth for the purposes specified.
1
1
Ct
1 1
1000
JOSEPH
LOCKWOOD,
Argyle Street, Glasgow, Agent for the Applicant.