IMPROVEMENTS IN THE METHOD AND APPARATUS FOR UTILIZING THE VOLATILE PRODUCTS GIVEN OFF FROM COFFEE-BEANS WHILE BEING ROASTED
Year: 1881

page_text: LETTERS PATENT to Jasper Wetter, of New Wandsworth, Surrey, for an
Invention of "IMPROVEMENTS IN THE METHOD AND APPARATUS FOR UTILIZING
THE VOLATILE PRODUCTS GIVEN OFF FROM COFFEE-BEANS WHILE BEING
ROASTED." A communication from abroad by Ralph Smith Jennings, of
Baltimore, State of Maryland, United States of America.
PROVISIONAL SPECIFICATION left by the said Jasper Wetter at the Office
of the Commissioners of Patents on the 2nd September 1881.
JASPER WETTER, of New Wandsworth, Surrey. "IMPROVEMENTS IN THE
METHOD AND APPARATUS FOR UTILIZING THE VOLATILE PRODUCTS GIVEN OFF
FROM COFFEE-BEANS WHILE BEING ROASTED." A communication from abroad by
Ralph Smith Jennings, of Baltimore, State of Maryland, United States of
America.
The object of this Invention is to utilize the vapors which escape during the
roasting of the coffee beans by saturating a liquid with the products carried over
and at the same time freeing (without the application of chemicals) said liquid
from other volatile products which are given off from the coffee, and which would
render the liquid worthless, until refined or freed from such obnoxious products.
For carrying out this process a coffee roasting apparatus is provided with several
vessels communicating with each other through pipes, the first vessel communi-
cating also with the roaster through a pipe which reaches nearly to the bottom of
the vessel and terminates in a perforated disc; said pipes are provided with cocks
or valves, and the vessels may be superposed or placed on one and the same level.
There may be one or more vessels containing hot water, one for warm and one for
cold water. The vessels may be partly surrounded by jackets in which hot or cold
water circulates, thereby keeping the liquid in the vessels at the required
temperatures.

page_text: The volatile products given off by the coffee-beans, and consisting of caffeine,
caffeic, caffeo-tannic acid, and of: einpyreumatic oils which escape through a pipe
into the first vessel containing hot water or another liquid, are there partly
absorbed, the boiling water or liquid of the first vessels absorbing the caffeine and
caffeic and caffeo-tannic acid, while the empyreumatic oils pass up to the last vessel,
are there absorbed by the cold, water or other liquid, and can be removed by
skimming the same.
The contents of the first vessel after being saturated with the products of the
roasted coffee which the hot water retains are drawn off, filtered, and concentrated
to the required strength. They may be then mixed-with other ingredients to form
a coating for the roasted beans.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Jasper Wetter in the Great Seal Patent Office on the 2nd March
1882.
JASPER WETTER, of New Wandsworth, Surrey. "IMPROVEMENTS IN THE
METHOD AND APPARATUS FOR UTILIZING. THE VOLATILE PRODUCTS GIven off
FROM COFFEE-BEANS WHILE BEING ROASTED." A communication from abroad
by Ralph Smith Jennings, of Baltimore, State of Maryland, United States of
America.
This Invention relates to certain new and useful improvements in the art,
method, and apparatus for utilizing the volatile products which are given off from
the coffee-bean while being roasted, and in obtaining therefrom the product known
as caffeine, which is valuable and which has heretofore been lost, or when the
products have been collected has been rendered useless until freed from obnoxious
products which are also given off from the coffee.
The object of this Invention is to save and utilize the vapors which escape
during the roasting of the coffee by saturating a liquid with the products carried
over, and at the same time freeing said liquid from other volatile products which
are given off from the coffee, and which would render the liquid worthless until
refined or freed from such obnoxious products, and to this end the Invention
consists:-
In the method of collecting the aroma or volatile matters of the coffee-bean while
being roasted by passing them through a liquid or hot water for the purpose of
impregnating the liquid or hot water with the products which are given off from the
coffee, which products consist principally of caffeine. This Invention also consists
in passing the aromatic and volatile substances through hot water for the purpose
of impregnating the hot water with caffeine, and through cold water for the purpose
of collecting the empyreumatic oils, &c., which are among the products given off
from the coffee.
This Invention also consists in saving and utilizing the vapors which escape
from the coffee while being roasted, by causing the products which are given off
from the coffee to pass through hot water in order to retain the caffeine; next
through warm water to temper the products which from their nature are not
retained in hot water; and lastly, through cold water for the purpose of collecting
the empyreumatic oils, &c. This Invention also consists in producing a coffee-
roaster with pipes, and a means for forcing the aroma or volatile matters through
several vessels, the first vessels of the series containing hot water.
This Invention also consists in the construction, arrangement, and combination
of the parts, as will be hereinafter described and claimed.
In the annexed Drawing I have shewn one form of apparatus which is used in
carrying out this Invention; but I do not wish to confine myself to the arrange-
ment and construction shewn thereon, as the apparatus may be varied without
departing from the spirit of this Invention.
In the annexed Drawing A represents a coffee-roaster, which is provided with a
tight casing in which the screen containing the beans revolves.
This casing is
provided with a pipe through which the products, which are released from the
coffee while being roasted, pass to the vessels to be treated.
The pipe a, which terminates near the bottom of the vessel B, is provided with
a foraminous diaphragm b, through which the products from the roasted coffee pass
into and through the liquid and to the upper part of the vessel.
The vessel B is connected by the pipes a¹, c, to a vessel C, which is similar in
construction. The vessels B, C, are intended to contain a suitable liquid or bot

page_text: water, and are provided with jackets, H, I, supplied with steam or hot water or
other heating means through the pipes d, d', which steam or hot water after being
utilized may escape through the pipe d". Connected with the hot water vessels
B, C, by the pipes a, c, is the vessel D, which need not be jacketed, and connected
with this vessel D is the vessel E, which may be the last of the series. The
vessel E is jacketed like the vessels B, C, with a jacket J supplied with cold water
or other cooling agent by means of the pipe k'. The vessel E is also provided with
the pipe k, which may be attached to a filter through which the vessel is supplied
with water. This vessel E is.also provided with a door or other means of access e,
and an exhaust pipe a connected with a suction pump F.
Each of the tanks or vessels may be provided with cocks fand water gauges i,
and are connected to each other by the pipes c provided with stop-cocks.
The vessels B, C, D, E, are arranged at different levels so that the liquid
contained therein may be drawn by means of the pipe c from the upper to the
lower vessels as desired. If preferred the pump F may be located between the
vessel B and the roaster A, and when so located it will draw the products from
the roaster and force them through the different tanks, and will expel the gases
which are not retained by the water. If desirable the tanks B, C, D, E, may all
be placed on the same level, and by reversing the action of the pump the liquids
may be forced from one tank into the other. In practice this Invention is
preferably used as follows:-The liquid or water in the first and second vessels
is, previous to commencing the roasting, brought to the boiling point. This is
necessary, as water below this temperature would absorb and retain the volatile
empyreumatic oils which would spoil the product, besides the caffeine is much
more soluble in hot than in cold water. The third vessel may be filled with warm
water and the fourth with cold water. By this means all the volatilized fat and-
empyreumatic oils will be collected in the fourth vessel. The amount of water in
each vessel should be about 2%, to 3 gallons for each 100 pounds of coffee roasted.
The largest quantity of water should be placed in the first vessel and the smallest
quantity in the last vessel, as a portion of the water will pass by evaporation from
the first to the other vessels and be collected therein. The vessels being properly
filled with water in the conditions above stated, and the jackets H and I being
filled with hot water or steam while the water in the vessel E is kept cool by the
cold water jacket J, the apparatus is now ready to receive the aroina or volatile
substances from the coffee-roaster.
-The vapors which are evolved from the roaster are caused (by the aid of the
pump) to pass through the series of vessels in succession with the effect hereinafter
described. When the roasting is complete the liquid in the first vessel may be
drawn off for use, or it may be left in the vessel until two or more roastings are
completed, then by opening the cocks on the pipes c the contents of the vessel C
may be drawn into B, D into C, and E into D, the contents of the vessel E previous
to being drawn into D having been first skimmed to remove the empyreumatic oils
and grease, which are collected by the cold water and which will float on the top of
the liquid.
-
After each roasting, or after sufficient coffee has been roasted to impregnate
the liquid in the first vessel to the desired strength, the liquids in the
succeeding vessels are changed from one to the other in regular order to secure a
better result.
If desirable the caffeic acid, caffeo-tannic acid, can be separated from the caffeine
by a simple chemical process.
As I now make use of the product the contents of the first vessel, after being
saturated with the products of the roasted coffee which the hot water retains are
drawn off, filtered, and concentrated to the required strength,
They may be then mixed with other ingredients (the basis being a mucilaginous
substance) to form a coating for the roasted beans.
This coating will thus contain all or nearly all of the valuable ingredients, which
have heretofore been lost, which coating will make the coffee stronger and more

page_text: comido my
"PP
described and shown for carrying out the process or method set forth.
CLAIMS.
1st. The art or method of making or manufacturing a product from the
aroma of coffee which is given off while the coffee is being roasted, the same
consisting in causing the aroma to pass through a liquid so as to aromatize said
liquid.
2nd. The improvement in the art of collecting the volatile substances of the
coffee-bean while being roasted, consisting in passing the said volatile substances
through hot water for the purpose of impregnating said water with the products
which are given off from the coffee.
3rd. The art or method, herein before described, of collecting the volatile products
of coffee while the coffee is being roasted, which consists in passing the volatile
substances through hot water for the purpose of impregnating the hot water with
caffeine, caffeic and caffeo-tannic acids, and through cold water for the purpose of
collecting the empyreumatic oils.
4th. The method of saving and utilizing the vapors which escape from coffee
while being roasted, consisting essentially in causing the products to pass first
through hot water, next through warm water, and lastly through cold water.
5th. In the art of utilizing the vapors or products which are given off from
coffee while being roasted, the process of separating the empyreumatic oils, &c.,
and caffeine from each other by causing the vapors or products of the roasted
coffee to pass through hot water, the hot water retaining the caffeine, and then
collecting the empyreumatic oils, &c., by congealing them in cold water..
6th. The new manufacture, consisting of a liquid impregnated with the products
or aroma given off from the coffee while being roasted.
7th. An apparatus for making a product from the aroma of coffee, consisting of
a means for roasting the coffee, a receptacle for liquids to be aromatized, and a
means for forcing or conveying the aroma through the liquid.
8th. In combination with a coffee-roaster, receptacles, one or more containing hot
water and another cold water, said receptacles and coffee-roaster being connected
to each other by pipes.
9th. In combination with a coffee-roaster, connecting means for conveying the
aroma which is expelled from the coffee while being roasted into a vessel containing
hot water.
10th. In combination with a coffee-roaster, forcing means, one or more receptacles
adapted to contain hot water and connections.
11th. A coffee-roaster provided with a pipe which enters a tight vessel and
terminates near it bottom, which vessel contains hot water and is connected near
the top by a pipe which terminates near the bottom of another similar vessel, said
vessel being provided with similar connections to other vessels containing warm
and cold water.
12th. In combination with a coffee-roaster, a pipe for conveying the volatile
substances from the roaster to a vessel containing hot water, said pipe terminating
beneath the liquid and provided with a perforated disc.
13th. In combination with a coffee-roaster and connections, a tight vessel adapted
to contain hot water, and provided with a jacket and means for keeping said water
hot.
14th. In combination with a coffee-roaster, a vessel having a jacket for the
reception of cold water and connections as shown, said vessel being provided with
an opening or door.
15th. In combination with a coffee-roaster, two or more vessels provided with

page_text: connections substantially as shown, and a means for causing the volatile substances
to pass through the different vessels.
16th. In combination with a coffee-roaster, two or more vessels connected with
the roaster and with each other, said vessels being arranged one above the other or
at different levels and provided with connecting pipes.
s
17th. In combination with a coffee-roaster, the vessels B, C, D, E, arranged
at different levels with respect to each other, and provided with means for
conveying the aroma from the roaster through the liquids in the different
vessels, and means for conveying the liquids from the upper to the lower
vessels.
18th. In an apparatus for collecting the volatile substances of coffee, a vessel E
provided with water inlet pipes k, l, cold water jacket J, exhaust pipe a¹¹!!, and
door e.
19th. In an apparatus for collecting and separating the products which are
given off from coffee while being roasted, the following organized instru-
mentalities: A coffee roaster provided with a pipe a, jacketed vessel B, adapted
to contain hot water and to maintain it in a heated condition, and cocks f, a
similar jacketed hot water vessel C, a vessel D containing warm water and connected
to a vessel E containing cold water, and provided with a cold water jacket J,
exhaust pipe a pump F, and connecting and supply pipes, all arranged
substantially as described.
In witness whereof, I, the said Jasper Wetter, have hereunto set my hand
and seal, this Second day of March, A.D. 1882.