NEW OR IMPROVED AERATED BEVERAGES
Year: 1880

page_text: LETTERS PATENT to Samuel Cleland Davidson, of Belfast, in the County of
Antrim, Gentleman, for an Invention of "NEW OR IMPROVED AERATED
BEVERAGES."
PROVISIONAL SPECIFICATION left by the said Samuel Cleland Davidson
at the Office of the Commissioners of Patents on the 27th January 1880.
SAMUEL CLELAND DAVIDSON, of Belfast, in the County of Antrim, Gentleman.
"NEW OR IMPROVED ÅERATED BEVERAGES."
My Invention consists, first, in preparing an infusion or decoction of coffee in the
form of an aerated beverage.
Infusion or decoction of coffee under ordinary circumstances soon ferments and
goes sour, and one of the advantages of aerating it in accordance with my
Invention is that, as I have found by experiment, it will keep good for a
considerable, if not for an indefinite period, provided it be contained in bottles or
vessels properly secured so as to maintain the condition of aeration, and its aroma
will be preserved apparently as fresh as when the infusion was first made. The
aerated coffee forms a refreshing and invigorating beverage.
According to one method of carrying out my Invention I make a comparatively
weak infusion or decoction of the coffee, and preferably when it has become cold I
force carbonic acid gas into it by any of the processes ordinarily used in aerating
liquids. I then bottle it, securing the stoppers by wires or otherwise.
According to another method I make a very strong infusion or decoction of the
coffee, put a suitable quantity of it, preferably when cold, into each bottle, and
then inject or force aerated water into the bottles, securing the stoppers as before.
In either case the infusion or decoction may be sweetened by adding dissolved or
powdered sugar in such quantity as may appear desirable; the sugar is preferably
not mixed with the infusion or decoction before being put into the bottles, but is
put into the bottles first. Even when it is not wished to impart sweetness it may
be well to use a very small quantity of sugar to remove or counteract any alkaline
flavour which the cold coffee may possess.
My Invention further consists in preparing in like manner cocoa and chocolate
in the form of aerated beverages. I mix the cocoa or chocolate with a suitable
proportion of hot water to make a beverage of desirable strength, and then,
preferably when the mixture bas become cold, I aerate and bottle it as hereinbefore
described; or I make a very strong mixture of the cocoa or chocolate, put a
suitable quantity of the mixture into each bottle, and then force aerated water into
it as hereinbefore described. In either case dissolved or powdered sugar may be
ased in such quantity as may be thought desirable, and the bottles must of course
be properly secured to maintain the condition of aeration.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Samuel Cleland Davidson in the Great Seal Patent Office on the
27th July 1880.
SAMUEL CLELAND DAVIDSON, of Belfast, in the County of Antrim, Gentleman.
"NEW OR IMPROVED AERATED BEVERAGES."
My Invention consists in preparing an infusion or decoction of coffee in the form
of an aerated beverage.
Infusion or décoction of coffee under ordinary circumstances soon ferments and
goes sour, and one of the advantages of aerating it in accordance with my
Invention is that, as I have found by experiment, it will when so prepared keep
good for a considerable, if not for an indefinite period, provided it be contained in
bottles or vessels properly secured so as to maintain the condition of aeration, and
its aroma will be preserved apparently as fresh as when the infusion was first made.
Coffee thus aerated forms a refreshing and invigorating beverage.
In order to carry out my Invention I make an infusion or decoction of coffee of
about 3 or 4 times the strength that it is intended the beverage shall be when
aerated and ready for use. The quantity of coffee to use for making the infusion
or decoction is a matter of taste, and depends also upon the strength and quality of
the coffee used, but if the coffee be of good quality an ordinary amount would be
6 or 8 ozs. of ground roasted coffee to the quart of infusion or decoction.
The infusion or decoction should be allowed to cool, and when cold it usually has
a turbid or clouded appearance, and the cold infusion or decoction (even after
dilution with water) is thereby rendered very objectionable looking as a beverage.
I therefore then clarify it, and for this purpose the method of clarification, which
is the subject of Letters Patent applied for by me on the 24th July 1880, may be s
employed with advantage. According to that method I add to the infusion or
decoction some of that gelatinous precipitate which is known as trihydrate of
alumina, thoroughly mixing the same therewith, and then filtering the trihydrate
out again either by cloth, paper, or other convenient filter of sufficient degree of
fineness to catch and retain it. On the removal of the trihydrate of alumina the
liquid should be left pure and bright. The quantity of the trihydrate to be used
depends so entirely upon the strength of the infusion or decoction that it would be
difficult to define an exact proportion for it, but it should be added carefully until
the infusion or decoction filters out sufficiently clarified, and I preferably employ it
with the infusion or decoction when the latter is cold, and filter it therefrom again
at the same temperature, so that it is an easy matter to keep adding the trihydrate
of alumina until the infusion or decoction comes through the filter clear enough.
The trihydrate of alumina which I preferably employ is that which is prepared by
precipitation from a solution of alum by adding thereto an alkaline carbonate until
the solution is neutralized or until it shows just slightly alkaline to test paper. 4
The precipitated trihydrate should be then filtered out, but the filtrate need not
be washed, and I prefer it to be retained in a moist state and used in that
condition.
Another but comparatively inferior method of effecting the clarification is to add.
to the cold infusion or decoction a little albumen (such as white of egg) dissolved
in cold water, and to mix it into the infusion or decoction, and when it is intimately
combined there with the infusion or decoction should be raised to boiling point or
to within a few degrees of it, so as to cause the albumen to coagulate, and the
coagulated albumen is then to be filtered out by any convenient method. The
filtered infusion or decoction will on recooling be found to remain comparatively
free from its previous tendency to become turbid or clouded in appearance.
The infusion or decoction may be sweetened by the addition of sugar either
before or after the process of clarification, a suitable amount of sugar being about
once or once and a half times the weight of the ground roasted coffee used to make

page_text: the infusion or decoction; or any other suitable flavoring substances may be used
with or without sugar, but if used before clarification they must not be of a nature
to interfere with the proper action of the trihydrate of alumina or the albumen.
Of the clarified infusion or decoction I then take what will about one quarter or
one third fill the bottle in which it is intended the aerated beverage is to be
contained, and I inject into the bottle, and upon the infusion or decoction of the
coffee therein, water charged with carbonic acid gas under pressure of preferably
100 lbs. to the square inch, but a greater or less pressure may be used, and I cork
or close the bottle in such a manner that the condition of aeration and pressure of
gas shall be maintained as perfectly as possible, and secure the cork or stopper by
wires or otherwise.
For charging the water with carbonic acid gas, and for injecting the water when
so charged into the bottles containing the clarified infusion or decoction of coffee,
and closing or corking the same, any of the machines ordinarily in use for the
manufacture and bottling of aerated waters may be employed.
When the bottles are filled and corked they should be subjected to a slight
agitation in order to cause the admixture of the strong syrupy infusion or decoction
of the coffee with the aerated water injected upon it, and after a few minutes
subsequent rest the beverage is then ready for use when required.
It is important that as little time as possible shall elapse between the making of
the infusion or decoction of the coffee, and its subsequent aeration and bottling so
that the infusion or decoction may not have time to develop even an incipient
fermentation, and the greatest care should be taken in all the stages of the
manufacture of the beverage to prevent any ingredient getting into the infusion or
decoction that would be liable in any way to encourage or set up immediate or
subsequent fermentation.
My Invention further consists in preparing in like manner cocoa and chocolate
in the form of aerated beverages. I make a similar strong infusion of the cocoa or
chocolate, then allow it to cool, then clarify it, sweetening or flavoring it, if desired,
before or after clarification, then put it into bottles so as to about one quarter or one
third fill them, then inject into the bottles and upon the infusion or decoction water
charged with carbonic acid gas, and I finally cork or close the bottles and secure
the corks or stoppers, in all these operations proceeding as hereinbefore described
with reference to coffee.
Having now described the nature and method of preparation of my new or
improved beverages, I claim as my Invention,―
First. The manufacture of a new or improved beverage consisting of an infusion
or decoction of coffee prepared in the ordinary way, then clarified, and then aerated,
substantially as herein before described.
Second. The manufacture of a new or improved beverage or beverages consisting
of an infusion or decoction of cocoa or of chocolate prepared in the ordinary way,
then clarified, and then aerated, substantially as hereinbefore described.
In witness whereof, I, the said Samuel Cleland Davidson, have hereunto set
my hand and seal, this Twenty sixth day of July, One thousand eight
hundred and eighty.
S. C. DAVIDSON. (L.S.)