A NEW OR IMPROVED AERATED DRINK, AND A NEW METHOD OF MANUFACTURING EXTRACT OR IN
Year: 1880

page_text: LETTERS PATENT to William Powell Branson, of Wirtemberg Street, Clapham,
in the County of Surrey, for an Invention of "A NEW OR IMPROVED
AERATED DRINK, AND A NEW METHOD OF MANUFACTURING EXTRACT OR
PROVISIONAL SPECIFICATION left by the said William Powell Branson at
the Office of the Commissioners of Patents on the 5th May 1880.
WILLIAM POWELL BRANSON, of Wirtemberg Street, Clapham, in the County of
Surrey. "A NEW OR IMPROVED AERATED DRINK, AND A NEW METHOD OF
MANUFACTURING EXTRACT OR ESSENCE TO BE EMPLOYED IN THE MANUFACTURE
OF SUCH AERATED DRINK."
The Invention has for its object the manufacture of a new or improved aerated
drink, and a new method of manufacturing extract or essence of coffee to be
employed in the manufacture of such aerated drink.
The first part of the Invention consists in the admixture of essence or extract of
coffee with aerated water to produce a new or improved aerated drink of great
dietetic and exhilarating powers.
Essence or extract of coffee as hitherto manufactured has not been used for the
purpose of admixture with aerated waters by reason of their liability to speedy
decomposition after manufacture, resulting in the destruction of their coffee
character.
In order to prevent the destructive oxidation of the tanno-caffeic acid caused by
excessive exposure of the substance of the coffee to heat in presence of moisture I
adopt the following method of manufacturing essence or extract of coffee:
I avoid the destructive process of manufacture hitherto followed, namely, the
decoction of the coffee at the boiling point and subsequent condensation by heat,
either in open pans or in vacuô, and in lieu thereof I employ a process of
maceration at comparatively low temperature and subsequent condensation by
congelation.
In carrying this process into effect I first place ground coffee in a close metal
vessel heated either by a steam coil, or preferably by a steam jacket, in which
vessel the coffee is macerated at a temperature commencing at about 100 degrees

page_text: Fahrenheit, which is increased to a point not exceeding 200 degrees Fahrenheit, at
which temperature or thereabouts the liquor is run through horse-hair or other
filters to separate it from the grounds.
The liquid coffee thus obtained is then introduced into the first of a series of
jacketed metal vessels or refrigerating condensers, say seven in number, communi-
cating with each other by pipes and stop cocks. The first vessel having been
charged the contents thereof are slightly congealed by reducing the temperature by
means of a freezing apparatus to about 28 degrees Fahrenheit, by which a film of
water ice free from vegetable constituent is produced over the entire surface of
the refrigerating condenser; the liquid coffee is then drawn into the next vessel
and there condensed in a like manner, and so on until it has passed through the
entire series of condensing vessels, thereby obtaining the required condensation by
abstraction of a portion of the water from the liquid coffee at a very gentle freezing
point in each successive vessel.
No heat having been applied in such condensation the usual oxidation of the
tanno-caffeic acid into the gallo-pectic form is obviated, and the resultant fluid
extract has retained unimpaired all the original aroma and chemical constituents of
the coffee.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said William Powell Branson in the Great Seal Patent Office on tho
5th November 1880.
WILLIAM POWELL BRANSON, of Wirtemberg Street, Clapham, in the County of
Surrey. "A NEW OR IMPROVED AERATED DRINK, AND A NEW METHOD OF
MANUFACTURING EXTRACT OR ESSENCE TO BE EMPLOYED IN THE MANUFacture
OF SUCH AERATED DRINK."
The object of this Invention is the manufacture of a new or improved aerated
drink adapted specially for its supply in bottles, and to provide a new method of
manufacturing extract or essence of coffee to be employed in the manufacture of
such aerated drink.
Extracts or essences of coffee as hitherto manufactured have not been used for
the purpose of admixture with aerated water by reason of their liability to speedy
decomposition after being manufactured, resulting in the destruction of their
natural chemical constituents, and consequently of their coffee character.
The first part of the Invention consists in the admixture of essence or extract of
coffee with aerated water to produce a new or improved aerated drink of great
dietetic and exhilarating powers.
The Invention consists, secondly, in the preparation of a liquid extract or essence
of coffee in which the usual oxydisation shall be entirely prevented, so that the
tanno caffeic acid of the natural coffee shall remain intact and undefected, and that
on its being admixed as a liqueur with aerated water in bottles it shall for a length
of time preserve unimpaired all the constituents of pure coffee.
In order to prevent the destructive oxydization of the tanno-caffeic acid of the
coffee caused by excessive exposure of the substance of the coffee to a high tempe-
rature in the presence of moisture, whether in covered vessels subject to the
ordinary atmospheric pressure, or in vacuum pans, I adopt the following method of
manufacturing extract or essence of coffee :-
I avoid the destructive process of manufacture hitherto followed, namely, the
decoction of the coffee at the boiling point and subsequent condensation by heat,
either in open pans or in vacuo, and in lieu thereof I employ a process of
maceration at comparatively low temperature, and subsequent condensation by
congelation.
In carrying this process into effect I first place ground coffee either in a vacuum
pan or in an ordinary close vessel heated by a steam coil or by a steam jacket. In
this vessel the coffee is macerated at a temperature commencing at about
100 degrees Fahrenheit, and increasing to a point not exceeding 200 degrees
Fahrenheit, at which temperature or thereabouts the liquor is run off through
horsehair or other filters to separate it from the grounds.
The liquid coffee thus obtained is then introduced into the first of a series of
jacketed metal vessels or refrigerating condensers, say seven in number, communi-
cating with each other by means of pipes and stop cocks.
The jacketed chambers surrounding these vessels are connected with a freezing
apparatus. The first vessel having been charged the contents thereof are slightly
congealed by reducing the temperature to about 28 degrees Fahrenheit, by which
a film of water ice free from vegetable constituents is produced over the entire
interior surface of the refrigerating condenser; the liquid coffee is then drawn into
the next vessel, and then further condensed in a like manner, and so on until it
has passed through the entire series of condensing vessels and the required con-
densation obtained by the abstraction of a portion of the water from the liquid
coffee at a very gentle freezing temperature in each successive vessel.

page_text: No heat having been applied in such condensation the usual oxydization of the
tanno caffeic acid into the gallo-pectic form is obviated, and the resultant fluid
extract has retained unimpaired all the original aroma and chemical constituents of
the pure coffee.
The condensed coffee may then be sweetened according as to whether the object
is to produce a dry or a sweet coffee extract. The water used for bottling with
the coffee extract requires to be perfectly free from organic impurity, and for this
purpose I prefer first to boil the water for a lengthened time with animal charcoal
for the purpose of more effectually defecating the same, and for expelling all its
oxygen and carbonic acid. In the operation of straining this I take care that no
undue agitation of the water occurs in contact with air, by which oxygen could be
reabsorbed the water being then submitted to distillation is run into a closed
cistern to await its admixture with the coffee extract, after which it is aerated and
bottled in the ordinary way of bottling aerated drinks.
Having thus described the nature of my said Invention and the mode in which
I carry the same into effect, I would have it understood that I do not confine
myself to the precise details herein described, as such may be varied without
departing from the nature of my Invention, but what I do claini is,-
First. The preparation of a new or improved aerated drink specially adapted to
be supplied in bottles, substantially as herein described.
Second. The method, herein described, of manufacturing extract or essence of
coffee to be employed in the manufacture of aerated drink.
In witness whereof, I, the said William Powell Branson, have hereunto set
my hand and seal, this Fourth day of November, in the year of our
Lord One thousand eight hundred and eighty.
WILLIAM POWELL BRANSON.. (L.S.)