An Improved Process of Preparing Coffee.
Year: 1889

page_text: Date of Application, 13th Sept., 1889
Complete Specification Left, 13th June, 1890-Accepted, 13th Sept., 1890
PROVISIONAL SPECIFICATION.
An Improved Process of Preparing Coffee.
I, ABRAHAM MARTIN of 177 Aston Lane, Birmingham, Engineer, do hereby declare
the nature of this invention to be as follows:-
This invention relates to an improved process of preparing coffee whereby the
aromatic principles which confer on the coffee its characteristic flavor are retained in
the coffee for an indefinite period far exceeding that for which ordinary ground coffee
will preserve the qualities which render it palatable.
For the purposes of this invention the operation of roasting the coffee berries is
performed in a special apparatus whereby the vapors driven off from the berries
in the operation of roasting (and which carry off with them the essential oils and
volatile principles to the presence of which the aroma of the coffee is due) are
condensed and separated from certain of the more volatile products. The condensed
product of distillation is then injected at a boiling temperature into the roasted
coffee berries whereby all the natural constituents to which the characteristic flavor
and the nutritious and hygienic qualities of the coffee are due are restored to the
coffee, instead of being in great part lost as in the ordinary process of roasting.
The coffee may then either be ground in the ordinary way, or the whole berries
may be subjected to the final operation which constitutes the essential feature of
my invention.
The coffee, roasted and injected as above described and either in the form of
berries or ground is then compressed in moulds by hydraulic or other pressure
equal to about thirty tons per square inch whereby the coffee is reduced to about
one-fourth to one-sixth of its original volume, the berries if whole being crushed
or pulverised by the great pressure to which they are subjected. By this operation,
the coffee is consolidated in the form of cakes or tablets, having very little porosity
and exposing but relatively little surface to the contact of the air. In this highly
condensed form, loss by evaporation and oxidation of the valuable volatile con-
stituents of the coffee is almost nil whereas ordinary ground coffee quickly loses
its aroma by exposure to the air.
Dated this 13th day of September 1889.
A. MARTIN.
By A. M. & Wm. Clark,
53, Chancery Lane, London, Patent Agents.
COMPLETE SPECIFICATION.
An Improved Process of Preparing Coffee.
I, ABRAHAM MARTIN of 177, Aston Lane, Birmingham, Engineer, do hereby
declare the nature of this invention and in what manner the same is to he per-
formed, to be particularly described and ascertained in and by the following
statement
This invention relates to an improved process of preparing coffee for sale in a
condition ready for immediate use whereby the aromatic principles which confer on the
coffee its characteristic flavor are retained in the coffee for a period far exceeding
that for which they can be preserved by coffee in the ordinary ground condition
it which it is now sold and kept for domestic or other use.
For the purposes of this invention the operation of roasting the coffee berries
is performed in a special apparatus such for example as that forming the subject
of former Letters Patent granted to Alexander Melville Clark, No. 2646 of 1886
whereby the vapors evolved in the operation of roasting (which carry off the
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page_text: essential oils and volatile principles to the presence of which the aroma and
palatable flavor of the coffee is due) are condensed and separated from certain of
the more volatile products. The condensed product of distillation is then injected
at a boiling temperature into the roasted coffee berries whereby the natural
constituents which impart to the coffee its characteristic flavor and hygienic qualities
are restored to the coffee instead of being in great part lost, as in the ordinary
process of roasting. The coffee thus treated is then to be subjected to the final
operation constituting the essential feature of my invention and which is as
follows;
The coffee, roasted and injected, as above described and either in the form of
berries or ground in the ordinary manner, is then compressed in dies or moulds
by hydraulic (or other) pressure equal to about thirty tons per square inch whereby
the berries if not already ground are crushed or pulverised and the coffee is reduced
to about from one-fourth to one-sixth of its original volume and consolidated in
the form of dense cakes or tablets, having very little porosity and therefore
exposing but relatively little surface to the contact of the air. This method of
consolidation is specially applicable to coffee which has been re-impregnated as
above described and by this means the loss by evaporation and oxidation of the
valuable volatile constituents of the coffee is almost entirely prevented. Ordinary
ground coffee which in its loosely pulverulent state quickly loses its aroma by
exposure to the air may also be consolidated in this way with good effect as regards
its keeping qualities.
The cakes or tablets may be of any desired form, but I find that discs about
two inches diameter and half an inch thick suitable for the purpose and they
may be wrapped in metal foil to still further protect the coffee from loss of flavor.
Having now particularly described and ascertained the nature of the said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is ;
The herein described process of preparing coffee, which consists essentially in
subjecting the roasted coffee, whether treated or not as above described, to pressure in
dies whereby it is agglomerated in the form of dense cakes or tablets, as and for the
purpose specified.
Dated thin 12th day of T1000