Year: 1886

page_text: Date of Application, 28th Dec., 1886.
Complete Left, 28th Feb., 1887.
Complete Accepted, 29th Mar., 1887.
I MOSES SAMELSON of 440 East 117th Street, New York, in the County and State
of New York, United States of America, Salesman, do hereby declare the nature of
this invention to be as follows:-
The object of my invention is to produce a liquid coffee, containing properties which
have never been secured in liquid coffee made in any other way.
All coffee possesses in a greater or less degree properties which give to it its flavor.
The flavoring matter consists :-first, of certain aromatic oils and fatty substances
which can be extracted from coffee at quite a low temperature, by the process herein-
after described, but which by reason of their volatile nature evaporate at high
temperatures; secondly-of caffeine and kindred substances which can be extracted
from the coffee bean at a moderate temperature, by the process hereinafter described.
These substances are also somewhat volatile and when heated to a high temperature
are liable to be to a greater or less extent lost. Third-the various astringent acids
known as coffee tannic acid, caffeic acid and by other names.
These acids can only be extracted from the coffee at a high temperature, and as
liquid coffee is ordinarily made there is an undue predominance of the flavor of the
astringent acids on account of the greater or less evaporation of the other classes of
flavoring matter. It will be obvious to any person skilled in the art that the process
hereinafter described may be varied in its details without materially departing from
the invention. To retain and preserve in liquid form all the flavors produced by the
three classes of flavoring matter hereinbefore described has not hitherto been accom-
plished. The volatile nature of much of the flavoring matter can be readily
appreciated from the well known fact, that in a normal temperature roasted coffee
which has been allowed to stand a comparatively few days loses many of its delicate
properties. By the ordinary process of making coffee much of the flavoring matter
and that which gives to the coffee its greatest delicacy of flavor will pass off by
evaporation.
The process which I am now about to describe can be used in the treatment of the
coffee bean in its natural condition, as well as the roasted coffee bean, and the roasted

page_text: and ground coffee bean all of which it is intended to include in the word coffee used
above except when it obviously refers to the liquid.
A quantity of coffee preferably freshly ground and freshly roasted in the ordinary
way is placed in a vessel and a sufficient quantity of water is then added to thoroughly
saturate it. As a rule, a quart of water will thoroughly saturate a pound of coffec.
The whole is kept at a temperature of 40° for three or four hours. The quantity of
water that can be used to the best advantage, as well as the temperature and the length
of time will vary somewhat with the different kinds of coffee and with the different
conditions of the coffee.
At the end of the period of saturation the mixture is placed in a cylinder, the sides
of which have small perforations or openings and the mass is subjected to a very high
pressure preferably at least 200,000 to 600,000 lbs., to separate the liquid from the
coffee. The opening should be so small that the liquid alone will pass through. This
pressure should preferably be continued until the liquid is entirely separated from the
coffee. The liquid thus obtained should be used to saturate fresh coffee, and the
operation above described can be repeated as many times as may be necessary. It is
obvious that the required pressure may be exerted in a variety of ways and by a
variety of contrivances. The liquid will be found to contain volatile aromatic oils and
fatty substances which serve to give delicacy and flavor to the coffee, but which by the
ordinary methods of making coffee are in part or wholly lost by reason of their
volatile nature at high temperatures. This liquid will not contain any considerable
quantity of caffeine or kindred flavoring matters or astringent acids both of which
exist in the coffee, but will not be extracted therefrom to any great extent.
The coffee from which the liquid has thus been extracted. is again placed in any
proper vessel saturated with fresh water, and thus saturated is allowed to stand for
some 30 hours, the mass being kept at a temperature of about 90°. The amount of
water required for the saturation will generally he very nearly the same as that
required for the first saturation, but the amount of water as well as the temperature
and the time necessary will vary somewhat with the different kinds of coffee, and
conditions of the same.
The liquid is again separated from the solid by subjecting the saturated mass to a
very heavy pressure in the manner heretofore described or in any other convenient
way. This process can be repeated as often as may be desired. The product obtained
will be a liquid containing a large amount of caffeine and kindred flavoring matter,
which serve to give delicacy and fulness of flavor to the coffee, but which by the
ordinary methods of making coffee are to a great extent lost, owing to their somewhat
volatile nature at a high temperature.
The dried coffee is again saturated with hot water preferably at the boiling point.
As a general rule about the same amount be necessary as in the previous saturation.
The saturated mass is allowed to stand for half an hour. The amount of water, the
degrees of heat, and length of time required will vary somewhat with different kinds
of coffee, and the conditions thereof. The liquid is then separated from the solid by
the means heretofore described or in any other convenient way, and the operation may
be repeated just as heretofore. The result will be a liquid containing astringent
acids which give to the coffee a better taste and form the heavy parts of the
coffee.
The three liquids obtained from the three processes aforesaid are then mixed
together and the mixture will be found to have a high degree of richness and fullness
of flavor owing to the preservation of a great proportion of the best of the flavoring
matter of the coffee as herein before described. The number of times that each of the
operations aforesaid must be repeated may of course be varied. A good result is
produced by repeating them until the entire mass, of the three liquids obtained has
the same weight as the coffee which has been worked by them, and about one half of
the bulk of said coffee-that is a pound of coffee will produce a pint of the liquid.
At this degree of concentration about three teaspoonsfuls of the liquid can be added to
half a pint of water heated preferably to about the boiling point and then mixed with
it. The mixture is in a proper condition to be taken as a beverage, and the result of

page_text: the mixture will be a cup of liquid coffee of much more than the usual strength of
liquid coffee used as a beverage even when the same is carefully prepared, and con-
taining the richness and variety of flavors resulting from the causes heretofore set
forth. The liquid coffee thus highly concentrated can be placed in air tight bottles or
other proper receptacles, and the flavor of the liquid will be preserved for a very long
time and it can be used with great convenience in travelling as well as in the house-
hold, the result being a much finer and richer and more full flavored liquid coffee than
is ordinarily obtained in the household. Concentrated liquid coffee has heretofore
been made for the most part by condensation which involves the loss of many portions
of the finest flavoring matter of the coffee for reasons which will be obvious.
Dated this 28th day of December 1886.
M. SAMELSON.
By A. M. & Wm. Clark,
53, Chancery Lane, London,
Patent Agents.

page_text: Improvements in the Manufacture of Liquid Extract of Coffee.
I, MOSES SAMELSON of 440 East 117th Street in the City, County, and State of
New York 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
--
The object of this Invention is to produce a liquid coffee containing properties which
have never been secured in liquid coffee made in any other way. To enable those
skilled in the art to understand the nature of my Invention, make the following
statement of the nature thereof;-All coffee possesses, in a greater or less degree,
properties which give to it its flavor. The flavoring matter consists; first, of certain
aromatic oils and fatty substances which can be extracted from coffee at quite a low
temperature, by the process hereinafter described, but which, by reason of their
volatile nature, evaporate at high temperatures; secondly, of caffeine and kindred
substances which can be extracted from the coffee-bean at a moderate temperature, by
the process hereinafter described. These substances are also somewhat volatile, and
when heated to a high temperature are liable to be, to a greater or less extent, lost;
thirdly, the various astringent acids known as coffee tannic acid, caffeic acid, and
by other names. These acids can only be extracted from the coffee at a high
temperature, and, as liquid coffee is ordinarily made, there is an undue predominance
of the flavor of the astringent acids, on account of the greater or less evaporation of
the other classes of flavoring matter. It will be obvious, to any person skilled in the
art, that the process hereinafter described may be varied in its details without
materially departing from the Invention. To retain and preserve in liquid form all
the flavors produced by the three classes of flavoring matter hereinbefore described
has not hitherto been accomplished. The volatile nature of much of the flavoring
matter can be readily appreciated from the well known fact, that, in a normal
temperature, roasted coffee which has been allowed to stand a comparatively few days
loses many of its delicate properties. By the ordinary process of making coffee, much
of the flavoring matter and that which gives to the coffee its greatest delicacy of
flavor will pass off by eval oration.
The process which I am now about to describe can be used in the treatment of the
coffee bean in its natural condition, as well as the roasted coffee bean, and the roasted
and ground coffee bean, all of which it is intended to include in the word coffee used
above, except when it obviously refers to the liquid.
A quantity of coffee, preferably freshly ground and freshly roasted in the ordinary
way, is placed in a vessel and a sufficient quantity of water is then added, to
thoroughly saturate it. As a rule, a quart of water will thoroughly saturate a pound
of coffee. The whole is kept at a temperature of 40° for three or four hours. The
quantity of water that can be used to the best advantage, as well as the temperature
and the length of time, will vary somewhat with the different kinds of coffee and with
the different conditions of the coffee.

page_text: At the end of the period of saturation, the mixture is placed in a cylinder, the sides
of which have small perforations or openings, and the mass is subjected to a very
high pressure, preferably at least 200,000 to 600,000 lbs., to separate the liquid from
the coffee. The opening should be so small that the liquid alone will pass through.
This pressure should preferably be continued until the liquid is entirely separated
from the coffee. The liquid thus obtained should be used to saturate fresh coffee, and
the operation above described can be repeated as many times as may be necessary. It
is obvious that the required pressure may be exerted in a variety of ways and by
variety of contrivances. The liquid will be found to contain volatile aromatic oils
and fatty substances which serve to give delicacy and flavor to the coffee, but which,
by the ordinary methods of making coffee, are in part or wholly lost, by reason of
their volatile nature at high temperatures. This liquid will not contain any
considerable quantity of caffeine or kindred flavoring matters or astringent acids,
both of which exist in the coffee but will not be extracted therefrom to any great
extent.
EL
The coffee from which the liquid has thus been extracted is again placed in any
proper vessel, saturated with fresh water, and thus saturated is allowed to stand for
some 30 hours, the mass being kept at a temperature of about 90°. The amount of
water required for the saturation will generally be very nearly the same as that
required for the first saturation, but the amount of water, as well as the temperature
and the time necessary, will vary somewhat with the different kinds of coffee, and
conditions of the same.
way.
The liquid is again separated from the solid by subjecting the saturated mass to a
very heavy pressure in the manner heretofore described, or in any other convenient
This process can be repeated as often as may be desired. The product obtained
will be a liquid containing a large amount of caffeine and kindred flavoring matter,
which serve to give delicacy and fulness of flavor to the coffee, but which, by the
ordinary methods of making coffee are, to a great extent, lost, owing to their some-
what volatile nature, at a high temperature.
The dried coffee is again saturated with hot water, preferably at the boiling point
As a general rule, about the same amount will be necessary as in the previous saturation.
The saturated mass is allowed to stand for half an hour. The amount of water, the
degrees of heat, and length of time required, will vary somewhat with different kinds
of coffee, and the conditions thereof.
The liquid is then separated from the solid by the means heretofore described or in
any other convenient way, and the operation may be repeated just as heretofore.
The result will be a liquid containing astringent acids which give to the coffee a better
taste, and form the heavy parts of the coffee.
The three liquids obtained from the three processes aforesaid are then mixed
together, and the mixture will be found to have a high degree of richness and fulness
of flavor owing to the preservation of a great proportion of the best of the flavoring
matter of the coffee as hereinbefore described. The number of times that each of
the operations aforesaid must be repeated may, of course, be varied. A good result
is produced by repeating them until the entire mass of the three liquids obtained, has
the same weight as the coffee which has been worked by them, and about one half of
the bulk of said coffee, that is-a pound of coffee will produce a pint of the liquid. At
this degree of concentration about three teaspoonsful of the liquid can be added to
half-a-pint of water, heated preferably to about the boiling point and then mixed with
it. The mixture is in a proper condition to be taken as a beverage, and the result of
the mixture will be a cup of liquid coffee, of much more than the usual strength of
liquid coffee used as a beverage, even when the same is carefully prepared, and
containing the richness and variety of flavors resulting from the causes heretofore set
forth. The liquid coffee thus highly concentrated can be placed in air tight bottles or
other proper receptacles, and the flavor of the liquid will be preserved for a very long
time, and it can be used with great convenience in travelling, as well as in the
household, the result being a much finer and richer and more full flavored liquid
coffee than is ordinarily obtained in the household. Concentrated liquid coffee has here-

page_text: tofore been made, for the most part, by condensation, which involves the loss of many
portions of the finest flavoring matter of the coffee, for reasons which will be obvious.
I am aware of Letters Patent No. 229,697 of the United States of America dated
July 6th 1880 granted to David J. Gue and Joseph C. Grant. The function of the
pressure in that Patent, was to force the water through the coffee, and by repetition
of a filtering process under pressure the flavoring matter was supposed to be extracted.
By my process, the flavoring matter is extracted from the coffee before any pressure
is exerted, and the pressure is exerted for the purpose of separating the liquid from
the solid. In that Patent there is no suggestion of the necessity of a very heavy
pressure, such as my process requires, nor of the three different classes of flavoring
matters, and of the treatment which is necessary to use in regard to each.
matter of fact, the process therein described would not enable one skilled in the art to
make a good liquid coffee. Other differences, besides these I have pointed out, will
be obvious.
As a
The operations that I have described can be performed to the greatest advantage
when large quantities of coffee are used. Apart from the use of the three liquids
flavored with different classes of flavoring matter mixed together, they may be used
separately, for many purposes, or in sub-combinations of one with any one of the
others.
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. The method of preparing a liquid extract of coffee, by saturating the coffee first
with water at a low femperature, then with water at a medium temperature and finally
with water at the boiling point, and then mixing the three liquids thus obtained.
2. The method of extracting the flavoring matter of coffee, by saturating the same
with water at a temperature of about 40°, until the aromatic oils and fatty substances
of coffee are extracted, and then separating the coffee from the liquid, substantially as
described.
3. The method of treating coffee to extract the flavoring matters therefrom, by first
saturating the coffee with water at a low temperature until the aromatic oils and fatty
substances are extracted, separating the liquid from the coffee, again saturating the
latter with water at a medium temperature until the caffeine and kindred substances
are extracted, and separating the liquid from the coffee, substantially as described.
4. The method of treating coffee to extract the flavoring matters therefrom, by first
saturating the coffee with water at a low temperature until the aromatic oils and fatty
substances are extracted, separating the liquid from the coffee, again saturating the
coffee with water at a medium temperature and separating this liquid from the coffee,
again saturating the coffee with water at a high temperature but without boiling the
coffee, and separating this liquid from the coffee, substantially as described.
5. The method of extracting the flavoring matter of coffee, by saturating the same
with water at a low temperature, separating the liquid from the coffee by a high
degree of pressure, again saturating the coffee with liquid at a medium temperature,
and separating this liquid from the coffee by heavy pressure, and again saturating the
coffee with water at a high temperature, and separating this liquid from the coffee by
pressure, as before, substantially as described.
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1 11°
لبعد
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