New or Improved Process for Roasting a Mixture of Coffee and Malt
Year: 1899

page_text: PROVISIONAL SPECIFICATION.
New or Improved Process for Roasting a Mixture of Coffee and Malt
I, REGINALD HADDAN, of the Firm of Herbert Haddan & Co., of 18, Buckingham
Street, Strand, W.C., Patent Agent, do hereby declare the nature of this inven-
tion, a communication to me from abroad by the Firm of Gebrüder Linde, of
Ringstrasse, 18, Dortmund, in the Empire of Germany, to be as follows:-
Hitherto it has been impossible to roast coffee and malt at the same time and
to an equal degree, but by first soaking the malt thoroughly and then drying it
to a certain exact degree, the same can undergo the roasting process simul-
taneously with the coffee and the two products can be properly roasted in one
and the same apparatus.
Dried barley malt is for this purpose soaked in clean water at a temperature
of 20° Celsius, the temperature is then increased to 60° Celsius thereby causing
the formation of sugar in the malt. Thereafter the malt is dried to a certain
degree, whereupon it is ready to be roasted together with the coffee. The aroma
vapours of the coffee are thus incorporated with the malt and the latter looses
ats burnt taste.
It is essential that the malt in addition to the natural degree of water contained
therein should receive 70 per cent. water, 7 p.c. of this water is evaporated
in the drying process so that the malt when ready for being roasted contains
60-63 plc. of water. If there is more or less water than this the coffee is
roasted too much or too little in proportion to the malt. If there is too much
water the contents of the roasting cylinders become pasty and unfit for use.
The right degree of humidity is therefore in this process of the greatest
importance.
For a base product in the above described process, dried barley malt has been
mentioned but fresh malt can also be used in which case the sugar formation
takes place in the roasting cylinder and does so in the first state of the process.
The fresh malt is brought to the above mentioned degree of humidity by
soaking in water in order to allow the roasting of the malt and coffee together.
Dated this 1st day of December 1899.
New or Improved Process for Roasting a Mixture of Coffee and Malt.
I, REGINALD HADDAN, of the Firm of Herbert Haddan & Co., of 18, Buckingham
Street, Strand, W.C., Patent Agent, do hereby declare the nature of this inven-
tion, a communication to me from abroad by the Firm of Gerbrüder Linde, of
Ringstrasse, 18, Dortmund, in the Empire of Germany, and in what manner
017

page_text: the same is to be performed to be particularly described and ascertained in and
by the following statement:-
:―
Hitherto it has been impossible to roast coffee and malt at the same time and
to an equal degree, but by first soaking the malt thoroughly and then drying it
to a certain exact degree, the same can undergo the roasting process simul-
taneously with the coffee and the two products can be properly roasted in one
and the same apparatus.
Dried barley malt is for this purpose soaked in clean water at a temperature
of 20° Celsius. and the temperature is then increased to 60° Celsius thereby causing
the formation of sugar in the malt. Thereafter the malt is dried to a certain
degree, whereupon it is ready to be roasted together with the coffee.
The aroma
vapours of the coffee are thus incorporated with the malt and the latter looses
its burnt taste.
It is essential that the malt in addition to the natural degree of water contained
therein should receive 70 per cent. water, 7 per cent. of this water is evaporated
in the drying process so that the malt when ready for being roasted contains
60-63 p.c. of water. If there is more or less water than this the coffee is
roasted too much or too little in proportion to the malt. If there is too much
water the contents of the roasting cylinders become pasty and unfit for use.
The right degree of humidity is therefore in this process of the greatest
importance.
For a base product in the above described process, dried barley malt has been
mentioned but fresh malt can also be used in which case the sugar formation
takes place in the roasting cylinder and does so in the first state of the process.
The fresh malt is brought to the above mentioned degree of humidity by
soaking in water in order to allow the roasting of the malt and coffee together.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed I declare that what
I claim is:-
1) A method of producing malt and coffee consisting in the roasting of a
mixture of raw coffee beans and barley malt, the latter being previously soaked
and dried again to a certain extent, for the purpose of transferring to the malt
the aroma developed by the coffee and of removing the unpleasant taste and
burnt odour of the malt.
2) The form of the method described in Claim 1 in which instead of dried
malt green malt is used, the green malt being before roasting brought to a
degree of humidity of from 60-63 per cent.