Valuable Constituents and to Preserve the Aroma.
Year: 1887

page_text: Date of Application, 17th Feb., 1887
Complete Left, 17th Nov., 1887
Complete Accepted, 20th Dec., 1887
Valuable Constituents and to Preserve the Aroma.
I HERBERT WILLIAM HART of 337 Strand, Middlesex, Professor of Dietetic
Pathology, do hereby declare the nature of my said invention to be as follows:-
According to the ordinary process of roasting coffee berries, the cuticle or inter-
mediate cover, termed Coriaceous Membrane, is first removed by what is known as
decortication by which the berry is also divided. This method I have discovered
deprives the coffee of the fat, it hardens the resin and drys up the Caffeic Acid, which
imparts the aroma.
The new process developes aroma and the toughness of the vegetable fibre is destroyed
thereby rendering it more easily and readily ground to powder.
In treating coffee according to my process I roast the berries with the parchment
skin or cuticle upon them and when cold, yet kept from atmospheric influence during
the cooling are decorticated to remove the cuticle which is readily effected because the
cuticle during the roasting operation has cracked and become somewhat loosened so
that it requires less than ordinary time for its complete removal. The coffee berries
thus roasted are glossy on the exterior and this glossiness is produced by the fat and
glutinous matters being drawn to the outside by the heat and forms a crust containing
and retaining all the material and delicate aroma which under existing systems of
roasting is lost by its combining with the essential oil which is of a volatile
character.
The coffee berries when decorticated are as quickly as possible coated with a solution
of preservative substance such as gum mastic and methylated spirit specially prepared
in the following manner
I take 1 oz. of Gum Mastic and 24 oz. of Methlyated spirit and
them.
mix and dissolve
The methylated spirit for the above is prepared in this manner. Take one pint of
the spirit and add 3 oz. Carbonate of Potash (highly dried) allowing it to stand for
24 hours, decant and add 3 oz. Fused Chloride of Potash; after 12 hours carefully
Price Bd

page_text: decant the spirit from the aqueous portion at the bottom of the bottle when it will be
ready for use.
The berries may have an additional coating of a sugary kind and hard as in
confectionery to still further preserve it.
The coffee berries can then be packed preferably in air tight boxes or cases and can
be ground for use in the usual way prior to saturation for making a beverage.
In some cases the Raw berries may have a coating of sugar or other equivalent
substance applied to them by dipping or otherwise which would cover their surfaces
and enclose the berries to keep them from atmospheric action and preserve
the aroma within the berries which would otherwise escape during the roasting
process.
TALS 171 1
L
1007

page_text: Valuable Constituents and to Preserve the Aroma.
I HERBERT WILLIAM HART of 337 Strand, Middlesex, Professor of Dietetic
Pathology, do hereby declare the nature of my said invention and in what manner
the same is to be performed to be particularly described and ascertained in and by
the following statement:-
According to the ordinary process of roasting Coffee berries the cuticle or inter-
mediate cover termed Coriaceous Membrane is first removed by what is known as
decortication by which the berry is also divided. This method I have discovered
deprives the coffee of the fat, it hardens the resin and drys up the Caffeic Acid which
imparts the aroma. The new process developes aroma and the toughness of the
vegetable fibre is destroyed thereby rendering it more easily and readily ground to
powder.
In treating coffee according to my process I roast the berries with the parchment
skin or cuticle upon them and when cold yet kept from atmospheric influence during
the cooling are decorticated to remove the cuticle which is readily effected because
the cuticle during the roasting operation has cracked and become somewhat loosened
so that it requires less than ordinary time for its complete removal. The coffee berries
thus roasted are glossy on the exterior and this glossyness is produced by the fat and
glutinous matters being drawn to the outside by the heat and forms a crust con-
taining and retaining all the natural and delicate aroma which under existing systems
of roasting is lost by its combining with the essential oil which is of a volatile
character.
The coffee berries when decorticated are as quickly as possible coated with a solution
of preservative substance such as gum mastic and Methylated spirit specially prepared
in the following manner.
I take 1 ounce of Gum Mastic and 24 ounces of Methylated Spirit and mix and
dissolve them.
The methylated spirit for the above is prepared in this manner. Take one pint of
the Spirit and add ounces Carbonate of Potash (highly dried) allowing it to stand
for twenty four hours decant and add 3 ounces Fused Chloride of Potash; after
12 hours carefully decant the spirit from the aqueous portion at the bottom of the
bottle when it will be ready for use.
The berries may have an additional coating of a sugary kind and hard as in
Confectionery to still further preserve it.
The coffee berries can then be packed preferably in air tight boxes or cases and can
be ground for use in the usual way prior to saturation for making a beverage.
In some cases the raw Berries may have a coating of sugar or other equivalent

page_text: substance applied to them by dipping or otherwise which would cover their surfaces
and enclose the berries to keep them from atmospheric action and preserve the
aroma with the berries which would otherwise escape during the roasting process.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I declare that what I
claim is :-
The improved method of treating coffee to prevent loss of its valuable constituents
and to preserve the aroma as described.