Improvements in Apparatus for Making Coffee, Tea, and other Infusions.
Year: 1898

page_text: Date of Application, 5th Mar., 1898
Complete Specification Left, 3rd Dec., 1898-Accepted, 28th Jan., 1899
PROVISIONAL SPECIFICATION.
PROVISIONAL SPECIFICATION.
Improvements in Apparatus for Making Coffee, Tea, and other
Infusions.
We, THE AERATED BREAD COMPANY LIMITED, of 24, Eastcheap, and Jon
SAMWAYS, of 72, Golden Lane, Manager of the Works Department of the above
Company, both in the City of London, do hereby declare the nature of this inven-
tion to be as follows:
This invention has for its object improvements in apparatus such as is described
in Specification No. 14405 of 1890 and is used in refreshment rooms and restaurants.
This apparatus as now made usually consists of a central urn or receiver sup-
ported on a pedestal through which rises pipes from the boiler situated beneath the
table or counter. On each side of this pedestal an arm projects carrying a ring
on which rests an infuser and through a passage in this arm boiling water can be
admitted to the bottom, or steam to the top of the infuser and the coffee when made
can by admitting steam to the top be made to pass to the urn. Each infuser is
hinged to the back of the ring so that it can be swung back for cleaning and other
purposes and its motion is controlled by a lever embracing the arm and having in
it a slot in which moves a pin on the infuser.
A convenient size of infuser is one to hold about half a gallon which is sufficient
to make 16 cups but a great objection to this large size is that if a single cup is
wanted, say just before closing time, a large amount of coffee is wasted.
To obviate this we proceed as follows: in the infuser there is an overflow pipe
passing from the top of the infuser down to the bottom out through the hinge
at the back, through the arm and down to a spout in the pedestal. When a brew
of coffee is to be made the attendant places the requisite amount of coffee in the
bottom of the infuser and admits water thereto until she sees water issue from
the spout which informs her that the infuser is full, much in the same way as is
described in the specification above referred to. To enable a smaller amount of
coffee to be made, say four cups, we make a side inlet at a suitable height into
the overflow pipe. This is normally closed by a screw cap but when the attendant
wishes to make the small amount of coffee, she swings back the infuser and removes
this cap and covers the inlet with a strainer which allows the overflow to begin
when only a quarter of the infuser is filled with water. Similarly other inlets may
be made in the overflow pipe to enable enough coffee for eight or any other requisite
number of cups to be made. It is found however that when only a small quantity
is made the coffee grounds are carried up by the water on which they float and so
the infusion is not strong enough and to remedy this we place above the coffee
grounds a piece of coarse wire gauze which causes, the coffee grounds to mingle
with the water as they are carried up by it.

page_text: The central urn or receiver which is made of earthenware has hitherto been
carried in the following manner:-it is made pear shaped with the narrow part
or neck at the bottom and this has a split metal ring clamped round it which screws
into a socket at the top of the pedestal. The heat to which the urn is subjected
however causes these parts to bind very closely together and when the urn is
removed for cleaning it frequently breaks: we therefore now mount the urn so
that it can be readily removed and without fear of breaking. Onto the split ring
already referred to we screw a broad metal ring carrying inclined lugs; while
round the top of the pedestal and fitting loosely to it we place another metal ring
of diameter large enough to receive the first and provided with slots to receive
the Jugs thereon.
The attendant has only therefore to turn this outer ring by means of handles
provided on it to clamp the urn down or release it as desired. A steam pipe passes
up through the urn and out through a small hole at the top of the urn and this has
been provided with a tap which we now replace by a small spring valve which
can be kept closed by a pin in an angle slot; this enables the urn to be lifted off
clear of the apparatus and thoroughly cleaned.
In order that the tap for drawing off coffee from the urn may be kept perfectly
clean we form the shell of the tap with an opening in its outlet passage immediately
opposite to the passage through the plug of the cock. Normally the opening is
closed by a screw plug but when the tap requires cleaning this plug can be removed
and a wire or brush inserted through it and into the passage formed through the
plug.
Similar screw plugs may be employed wherever desired for facilitating the
cleaning of the various pipes and passages of the apparatus.
Dated this 4th day of March 1898.
AERATED BREAD COMPANY LIMITED.
JAMES EDEN,
Secretary.
COMPLETE SPECIFICATION.
Improvements in Apparatus for Making Coffee, Tea, and other
Infusions.
We, THE AERATED BREAD COMPANY LIMITED, of 24, Eastcheap, and JOB
SAMWAYS, of 72, Golden Lane, Manager of the Works Department of the above
Company, both in the City of London, do hereby declare the nature of this inven-
tion, and in what manner the same is to be performed to be particularly described
and ascertained in and by the following statement: —
This invention has for its object improvements in apparatus such as is described
in Specification No. 14405 of 1890 and is used in refreshment rooms and restaurants.
Figure 1 is a general view partly in section of the apparatus, and Figure 2 is
a section of one of the infusers taken at right angles to the plane of section in
Figure 1.
This apparatus consists of a central urn or receiver a supported on a pedestal b
through which rise pipes from the boiler situated beneath the table or counter.
On each side of this pedestal an arme projects carrying a ring or bracket d on
which rests an infuser e and through a passage in this arm boiling water can be
admitted to the bottom, or steam to the top of the infuser, and the coffee when
made can by admitting steam to the top be made to pass to the uru. Each infuser

page_text: is hinged to the back of the ring or bracket so that it can be swung back for
cleaning and other purposes and its motion is controlled by a lever c¹ embracing
the arm and having in it a slot in which moves a pin on the infuser.
A convenient size of infuser is one to hold about half a gallon which is sufficient
to make 16 cups but a great objection to this large size is that if a single cup is
wanted, say just before closing time, a large amount of coffee is wasted.
To obviate this we proceed as follows; in the infuser there is an overflow pipe f
passing from the top of the infuser down to the bottom out through the hinge a
at the back, through the arm and down to a spout f¹ in the pedestal.
When a brew
of coffee is to be made the attendant places the requisite amount of coffee in the
bottom of the infuser and admits water thereto until she sees water issue from
the spout f¹ which informs her that the infuser is full, much in the same way as
is described in the specification above referred to. To enable a smaller amount
of coffee to be made, say four cups, we make a side inlet f at a suitable height
into the overflow pipe. This is normally closed by a screw cap f3 but when the
attendant wishes to make the small amount of coffee, she swings back the infuser
and removes this cap and covers the inlet with a strainer f* which allows the
overflow to begin when only a quarter of the infuser is filled with water. Similarly
other inlets may be made in the overflow pipe to enable enough coffee for eight
or any other requisite number of cups to be made. It is found however that when
only a small quantity is made the coffee grounds are carried up by the water on
which they float and so the infusion is not strong enough and to remedy this we
place above the coffee grounds a piece of coarse wire gauze g. which causes the
coffee grounds to mingle with the water as they are carried up by it.
•
The central arm or receiver a which is made of earthenware has hitherto been
carried in the following manner:-it is made pear shaped with the narrow part
or neck at the bottom and this has a split metal ring a clamped round it which
screws into a socket at the top of the pedestal. The heat to which the urn is
subjected however causes these parts to bind very closely together and when the urn
is removed for cleaning it frequently breaks; we therefore now mount the urn so
that it can be readily removed and without fear of breaking. Onto the split ring a¹
already referred to we screw a broad metal ring / carrying inclined lugs h¹; while
round the top of the pedestal and fitting loosely to it we place another metal ring k
of diameter large enough to receive the first and provided with slots to receive the
lugs thereon.
The attendant has only therefore to turn this outer ring by means of handles k¹
provided on it to clamp the urn down or release it as desired. A steam pipe passes
up through the urn and out through a small hole at the top of the urn and this
has been provided with a tap which we now replace by a small valve which can be
kept closed by a pin in an angle slot or by any other suitable means; this enables
the urn to be lifted off clear of the apparatus and thoroughly cleaned.
In order that the tap m for drawing off coffee from the urn may be kept perfectly
clean we form the shell of the tap with an opening in its outlet passage imme-
diately opposite to the passage through the plug of the cock. Normally the open-
ing is closed by a screw plug n but when the tap requires cleaning this plug can be
removed and a wire or brush inserted through it and into the passage formed
through the plug.
Similar screw plugs may be employed wherever desired for facilitating the
cleaning of the various pipes and passages of the apparatus.
Having now particularly described and ascertained the nature of our said in-
vention and in what manner the same is to be performed, we declare that what we
claim is:-
1. The improved means for enabling the attendant to know when enough water
has been supplied to the infusers substantially as described and shown in the
drawings.

page_text: 2. The improved means for enabling the urn to be readily removed sub-
stantially as described and shown in the drawings.
3. The improved means for enabling the various taps and passages to be
thoroughly cleansed substantially as described and shown in the drawings.
Dated this 2nd day of December 1898.
THE AERATED BREAD Co. LD.
J. SAMWAYS.
By Carpmael & Co.,
Agents for the Applicants,