IMPROVEMENTS. IN ROASTING COFFEE AND APPARATUS THEREFOR"
Year: 1885

page_text: I, OLIVER IMRAY of N° 28 Southampton Buildings, Chancery Lane, in the
County of Middlesex, Fellow of the Institute of Patent Agents do hereby declare
the nature of my invention for "IMPROVEMENTS. IN ROASTING COFFEE AND
APPARATUS THEREFOR" to be as follows:-
In roasting coffee in the ordinary manner, the disadvantages arise, firstly that a
great portion of the essential oils and consequently of the fine aroma are driven off
by distillation, and the berries become more or less charred, and secondly the coffee
rapidly deterioates in flavor when kept any length of time.
According to the present invention these disadvantages are obviated by roasting
the coffee in a bath of oil or other fatty matter, by which means all the essential
oils are retained in the berries, only the watery particles being distilled off; and
the coffee is roasted in a much more uniform manner, with the absence of all
charring, Furthermore, the process of roasting is completed in less than half the
time required by the old method.
The apparatus by which the roasting of coffee according to the present invention
is carried out by preference consists of a spherical receptacle with perforated
surface into which the coffee is introduced, and which is suspended upon a hori-
zontal rotating axis in a hemispherical pan filled with oil to such an extent that
the coffee berries in the receptacle are just covered thereby. The pan is heated to
the required degree either by direct fireheat below, produced either from solid or
gaseous fuel, or by a coil with superheated steam.
÷
The spherical vessel is by preference provided with internal ribs or projections,
so as to insure that in revolving, the coffee berries will be kept in continual
motion, and not merely slide on the surface of the receptacle.
After the roasting is completed, the coffee is poured out on to a screening surface.
that will allow the greater part of the oil to How away from it, after which it is
placed in a centrifugal machine for removing the remainder of the oil, a stationary
brush being by preference applied to the outer surface of the centrifugal drum to.
remove the oil adhering thereto.

page_text: .. Improvements in Roasting Cones and apparatus
I, OLIVER IMRAY, of N° 28 Southampton Buildings, Chancery Lane in the
County of Middlesex, Fellow of the Institute of Patent Agents, 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:-
In roasting coffee in the ordinary manner the disadvantages arise firstly that a
great portion of the essential oils and consequently of the fine aroma are driven off
by distillation, and the berries become more or less charred and secondly the coffee
rapidly deteriorates in flavor when kept any length of time.
.
According to the present invention these disadvantages are obviated by roasting
the coffee in a bath of oil or other fatty matter, by which means all the essential
oils are retained in the berries, only the watery particles being distilled off, and the
coffee is roasted in a much more uniform manner with the absence of all charring.
Furthermore, the process of roasting is completed in less than half the time
required by the old method.
The apparatus by which the roasting of coffee according to the present invention
is carried out by preference consists of a spherical receptacle with perforated
surface into which the coffee is introduced and which is suspended upon a hori-
zontal rotating axis in a hemispherical pan filled with oil to such an extent that
the coffee berries in the receptacle are just covered thereby. The pan is heated to
the required degree either by direct fire-heat below, produced either from solid or
gaseous fuel, or by a coil with superheated steam.
The spherical vessel is by preference provided with internal ribs or projections so
as to ensure that in revolving, the coffee berries will be kept in continual motion
and not merely slide on the surface of the receptacle.
After the roasting is completed the coffee is poured out on to a screening surface
that will allow the greater part of the oil to flow away from it, after which it is
placed in a centrifugal machine for removing the remainder of the oil, a stationary
brush being by preference applied to the outer surface of the centrifugal drum to
remove the oil adhering thereto.
The accompanying drawing shews a vertical section of apparatus for roasting
coffee constructed according to the above described invention. A is the perforated
spherical vessel, which is charged with the coffee to be roasted through an opening
provided with a door and which is held in a hemispherical pan B by a horizontal
axis G carried in bearings and rotated slowly by means of a pulley and band or by
other suitable means.
Assuming the vessel A to be charged with coffee to the level of the line X X the
pan B is charged with oil or melted fat to about the same level, and it is heated
by means of a gas flame supplied with gas from beneath the wire gauze or perforated
cap C, the oil being heated to about boiling point. The oil should not stand above
the level of the coffee berries, so that these may remain in a compact mass, and
not float in the oil, in order that on the slow rotation of the vessel A, the coffee
shall roll over and over and thus continually present fresh berries to the action of
the oil

page_text: The gas from the pipe D may be made to mix with the requisite air supply
entering through the pipe E, before issuing through the gauze cap so as to
produce a "Bunsen" flame, or the gas burner may be arranged in any other con-
venient manner, or in place of gas, an ordinary fire may be employed, or again, the
oil bath may be heated by means of a jacket of superheated steam.
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
1. The method substantially as herein described of roasting coffee in a bath
of heated oil or other fatty matter, the coffee being contained in a perforated or
permeable vessel suspended in the oil bath, so that the oil can penetrate into the
vessel and among the coffee berries.
2. The use for roasting coffee of apparatus consisting of a closed perforated or
permeable vessel into which the coffee is charged and which is rotated inside a
bath containing oil and heated externally, substantially as herein described.
ABEL & IMRAY,
Agents for the Applicant.