Improvements in the Manufacture of Coffee Preparations.
Year: 1896

page_text: Dale of Application, 27th Apr., 1896
Complete Specification Left, 25th Jan., 1897-Accepted, 13th Mar., 1897
Improvements in the Manufacture of Coffee Preparations.
HENRI BOISSELIER "The Shrubbery " Enfield Middlesex Merchant do hereby
declare the nature of this invention to be as follows:-
My invention relates to improvements in the manufacture of coffee, whereby I can
produce this article in an entirely new form, overcoming certain difficulties which
have hitherto existod in the perfect adaptation of coffee to other purposes than its
simple use as a beverage, and also causing the whole of the roasted coffee berry to
become readily miscible with water, thus improving on the present method of making
the beverage by infusion or decoction.
By the process which I have discovered a new variety of articles of commerce can
bo successfully manufactured, and a quicker and more convenient method of making
the beverage is provided.
By my invention it becomes possible to treat roasted coffee in such a manner as
to ou use it to acquire the character of cocoa in its formation, thus producing a
substance of coffee in this new coudition, which whilst retaining the full coffee flavor
and aroma, can be treated to all the variety of uses, both for eating and drinking
purposes, to which cocoa is commercially adapted at present.
My invention relates to a discovery I have made that if I thoroughly admix with
roasted coffee a large percentage of a fatty oily or waxy substance suitable for dintetic
purposes and possessing a melting point below the temperature of boiling water,
preferably a solid fat melting at about 90° Fahrenheit such as cocoa butter, I am
able to work the whole to a perfectly smooth liquid or paste between two grinding
surfaces into a condition corresponding to the neat chocolate or cocoa of commerce.
I have found that this pasty condition and the thorough incorporation of the
coffee with the above named substances by grinding, cause the division and disin-
tegration of the particles of coffee to be so perfect as to allow the material to as
readily dissolve and remain in suspension in hot water as cocoa, and to be as eatable
and smooth to the palate as cocoa.
In this stage of manufacture it can be easily treated to the numerous uses which
cocoa or chocolate now undergo commercially, namely sweetened flavored and moulded
in many forms for eating purposes, and also used as covering or flavoring for tho
sweetmeats of various kinds such as cremes, almonds nougats and many others. It
also now becomes possible to grind "flake" or "rock" coffee as cocoa is at present
for drinking purposes, with or without the addition of sugar and furrinaceous
ingredients so greatly used in cocoa to absorb the excess of fat; thus treated ground
and sifted it would be known as "prepared" coffec.
Dated this 25th day of April 1896.

page_text: improvements in the manufacture of Coffee Preparations.
HENRI BOISSELIER "The Shrubbery" Enfield Middlesex Merchant 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 :-
My invention relates to improvements in the manufacture of coffee, whereby I can
produce this article in an entirely new form, overcoming certain difficulties which
have hitherto existed in the perfect adaptation of coffee to other purposes than its
simple use as a beverage, and also causing the whole of the roasted coffee berry to
become readily miscible with water, thus improving on the present method of making
the boverage by infusion or decoction.
By the process which I havo discovered a new variety of articles of commerce
can be successfully manufactured, and a quicker and more convenient method of
making the beverage is provided.
By my invention it becomes possible to treat roasted coffee in such a manner as to
cause it to acquire the character of cocoa in its formation, thus producing a substance
of coffee in this new condition, which whilst retaining the full coffee flavor and aroma,
can be applied to all the variety of uses, both for eating and drinking purposes, to
which cocon is commercially adapted at present.
My invention relates to a discovery I have made that if I thoroughly admix with
roasted coffee a large porcentage of a fatty oily or waxy substance, suitable for
dietotic purposes and possessing a melting point below the temperature of boiling
water, preferably a solid fat molting at about 90° Fahrenheit such as cocoa butter, I
am able to work the whole into a perfectly smooth liquid or paste between two
grinding surfaces into a condition corresponding to the neat chocolate or cocon of
commerce. I have found that this pasty condition and the thorough incorporation of
the coffee with the above nained substances by grinding, cause the division and
disintegration of the particles of coffee to be so perfect as to cause the material to
be as readily miscible with water as cocoa and to be as edible and smooth to the
palate as cocoa. In this stage of manufacture it can be easily applied to the
numerous purposes for which cocoa and chocolate are used in this condition, namely
sweetened flavored and moulded 'in many forms for eating purposes and also used as
covering for the sweetmeats of various kinds such as creams, almonds, nougats, pastes
and many others. It also now becomes possible to "flake 31
or rock" coffee in the
same manner as cocoa for drinking purposes, with or without the addition of sugar
and farinaceous ingredients used in cocoa to absorb the excess of fat. By this last
method of treatment, ground and sifted, it would be known as "prepared" coffee and
would correspond to the "prepared" cocoa of commerce.
To carry my invention into effect I employ any wholesome oily fatty or waxy
substance having a melting point below the temperature of boiling water, but
preferably a solid fat melting at about 90° Fahrenheit such as cocoa butter. I
thoroughly admix this with roasted coffee, preferably in rather less proportions than
the butter found naturally in cocoa. About twenty per cent. of fat would suffice for
the simple purpose of grinding the coffee into paste, but when this paste is required
very thin as for "covering" even more than fifty per cent. can be used in the mixture
as the excess of fat greatly facilitates the grinding process.
I do not limit myself to the exact percentage of fat employed as this must
necessarily vary in accordance with the purpose for which the paste is required. If
this mixture is effected at a higher temperature than 90° Fahrenheit the whole can
then be allowed to cool and will set into a solid block which can be crushed into
smaller pieces by any convenient means. I now grind this mixture between two
grinding stones, preferably horizontal such as a cocoa mill, and when a sufficient

page_text: degree of fineness has been reached a thick dark brown semi-liquid paste will be
formed of a perfectly smooth nature and free from all traces of grit, which will be
found to be of exactly the same nature as the neat chocolate or cocoa of commerce.
The enormous variety of articles prepared from cocoa when in this condition
would form too long a list to mention, but coffee in this new form can undergo
absolutely every similar use. It can be moulded in blocks as "navy." Suitably
sweetened and moulded as chocolate. "Rooked" or "flaked" as cocoa. Sweetened
ground and sifted as "chocolate powder." Treated with farina and sugar as
prepared." Used as "covering" for "creams" and all the many varieties of
chocolate sweetmeats.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1st. A new method of manufacturing coffee.
2nd. The combination and incorporation of coffee with a fatty oily or waxy
substance in the manner and by the process herein described.
3rd. Rendering coffee applicable to new uses for which it was not previously
adapted, and making it as edible as chocolate and as miscible with water as cocoa.
Datad this 99nd day of Tonnen 1802
H. BOISSELIER.