A NEW OR IMPROVED APPARATUS FOR MAKING TEA AND COFFEE, AND OTHER
Year: 1853

page_text: LETTERS PATENT to John Robison, of No. 66, Coleman Street, in
the City of London, Silk Throwster, for the Invention of "A NEW
OR IMPROVED APPARATUS FOR MAKING TEA AND COFFEE, AND OTHER
Scaled the 19th December 1853, and dated the 20th July 1855.
PROVISIONAL SPECIFICATION left by the said John Robison at
the Office of the Commissioners of Patents, with his Petition,
on the 20th July 1853.
I, JOHN ROBISON, do hereby declare the nature of the said Invention
for A NEW OR IMPROVED APPARATUS FOR MAKING TEA AND COFFEE, AND
OTHER INFUSIONS OR DECOCTIONS FOR CHEMICAL AND OTHER PURPOSES," to
be as follows:-
Description of an apparatus for making coffee or tea, and which is
applicable to any process where it is required to hold ingredients in
infusion, the characteristics of which are simplicity of construction
perfect security under all circumstances, economy, and the production of
tea or coffee beverages of unusual excellence. The system and appa-
ratus are applicable to all urns heated by spirit lamps or other means.
Fig. 1, A, is a circular outer receptacle made of block tin or any
other suitable material.

page_text: B, is a circular inner receptacle made likewise as above mentioned.
C, C, valve running round the inside of the receptacle A. The lower
part D, D, is inclined, to facilitate the cleaning after having been used,
and that the water may drain out when placed upside down.
E, E, valve running round the bottom of the inner receptacle B, B,
fitting closely into the valve C, C.
F, F, tube, with a round or any shaped bore.
G, screw tap fitting into the screw nut H, H.
I, I, close fitting valve.
J, J, J, J, socket with rim a, fastened on the tube F.
K, K, two openings running across the socket J, J, and passing into
the tube F.
L, L, a finely perforated round filter, the outer rim of which lies
closely on the bottom of the receptacle B.
b, b, thin sheet metal socket, on which the filter L, L, is fixed, working
freely up and down on the socket J. When the centre column is
screwed down the filter rests upon the bottom of the receptacle B, but
when the column is unscrewed it falls and rests on the two stops or keys
n, n, which effectually keep it in its place. In the inner edge of the
filter and socket attached two openings are made, corresponding with
the size of the keys. When the said openings and keys incet the socket
and filter pass freely to their place; then by turning them a little, so as
to run the openings from the keys, the filter cannot pass from its proper
place, but rests on the keys. c, c, stout wire spiral spring, fastened at
the bottom on the socket b, b, and pressing against the rim a; conse-
quently, when the tap G, is screwed into the nut H, the spring presses
down the filter L, keeping it in close contact with the bottom of the
receptacle B, thereby preventing the particles of coffee from passing.
M, M, M, M, M, cup and attached foot, through which runs a
passage d, crossed and closed, and opened by the stop-cock e.
N, N, handle working the stop-cock e, and which work over the cup
for convenience and appearance; it can, however, be made of any other
suitable shape.
0,0,0 1,0 1, lid, the part or cover f, f, of which opens on a hinge
placed at 9, while the lower part O 1, O 1, remains stationary. The lips

page_text: h, h, go on and turn freely round the upper part i, i, of the receptacle A.
In the side j, j, of the lower part of the lid 01, 0.1, three openings are
made at equal distances, as seen in Fig. 2, at k; consequently, by turning
the lid round, the openings fall on the keys l, l, which by still continuing
to turn the lid are brought to the position m, by which means the lid
becomes fastened on the top of the receptacle A. Encased in the lower
part of the lid 0 1,0 1, is a round circle of metal n, n, n, (Fig. 1, and 2,)
confined in its place by the upper part o, o, o, and the underneath lips
p. p. On the upper side of said circle are rivetted at equal distances
three springs or more of suitable strength, as seen in Fig. 3. These
springs press against the upper part o, of Fig. 1, and 2, and when the
lid is off the receptacle A, they cause the circle n, to rest on the lips p,
while, on the contrary, when the lid is pressed down and fastened, as
above described, on the said receptacle, the circle comes in contact with
and rests on the upper part of the receptacle B, thereby closing the
valve E, C, so that no steam can pass from the receptacle P, into the
receptacle Q.
The two pummels R, R, serve in the first place as ornamental
handles, but at the same time one of them acts as a vent to permit the
air to enter the receptacle P, for the purpose that will be hereafter
described. This vent púmmel is made as follows: the plug S, screws
into the nut T, T; a small passage is bored up the plug as far as the
shoulder U, of the pummel, where a small transversal hole is bored,
crossing and communicating with the end of the bore that runs along
the plug S. By this means, when the pummel is screwed down, until
the shoulder U, meets the plate V, V, no steam can escape from or air
enter the receptacle P. On the contrary, when the pummel is unscrewed,
and the shoulder U, and the plate V, V, are separated, the air enters
freely into the said receptacle P, through the passages in the plug S.
METHOD OF USING THE APPARATUS AND MAKING THE COFFEE OR TEA.
The tube F, F, is screwed down firmly into its place so as to prevent
the air, steam, or liquid passing through its nut and screw from one to
the other receptacles. The ground coffee is then thrown into the
receptacle Q.

page_text: The pummel R, is slightly unscrewed so as to admit air into the
receptacle P. The handle N, N, is depressed so as to open the stop-
cock e.
Hot or cold water is poured into the cup M, which running
down the tube F, passes into the receptacle P; when about half the
water intended to be used has been poured into the cup, the pummel R
and the stop-cock e, must be shut, and the remainder of the water is
then poured into the receptacle Q. This portion of the water cannot
pass through the openings k, k, into the receptacle P, as the water
already therein has closed the end of the tube F, and the air between
the surface of the water and the bottom of the receptacle Q, effectually
prevents the ingress of the water poured into the latter mentioned recep-
tacle, although there is always a free passage through the openings k, k.
When this is done the spirit lump, or any other means of communicating
heat, for which purpose gas is especially applicable, is placed under the
bottom, at W, of the outer receptacle. The result is, that the water
contained in it is rapidly brought to the boiling point and evaporated,
the steam being confined between the surface of the water and the bot-
tom of the receptacle B. While this is going on the coffee is held in
infusion by the water in the receptacle Q, which is always kept at a high
degree of temperature by the heating action of the steam on the bottom
of the said receptacle, and is thus kept in an 'undisturbed but powerful
state of action in extracting the aroma, essential oil, and strength from
the coffee. The time occupied to produce this effect to the requisite
degree is just that which is required to produce steam and steam pressure
enough in the receptacle P, to force the water up the tube F, to the
openings, through which it passes, finding its way across the filter
L, into the coffee and water in the receptacle Q, with which it mixes
while at a high temperature, but not in a boiling state. When the
water from the receptacle P, has all passed up the tube F, then the steam
itself rushes up the tube through the filter, and the water in Q, in which
the coffee is held in infusion, agitating it, and thus separating the par-
ticles of coffee and thoroughly mixing it with the water. When enough
steam has passed through the tube F, to lessen in the receptacle P, its
pressure to less than the weight of a column of water in the said tube
equal to the level of the water in the receptacle Q, the water overbalances

page_text: pressure
the
of the steam, and again finds its way into the receptacle P.
rising above and stopping up the end of the tube F, until thereby the
pressure of the steam, still confined in the latter said receptacle, is again
equal to and keeps in balance the column of water in the tube. While
this takes place, which is the work of a few seconds, the heat that con-
tinues to be communicated from the spirit lamp or other means evapo-
rates again; the water fallen again into the receptacle P, as above
described, producing again a pressure of steam and consequent forcing
of the water once more up the tube through the filter into the water
holding the coffee in infusion in the receptaclé Q; the rush of steam
again follows the last portion of the water up the tube, producing the
sanic effects as before, and thus a perfect circulation of the water up and
down the tube, and stirring of the coffee in the receptacle Q, may be
maintained, while the spirit lanıp is allowed to remain under the outer
receptacle. The effect of this procedure is to make a delicious beverage
containing only the aroma, essential oil, and strength of the collec, without
the disgusting bitter that overpowers the above-mentioned properties,
and proceeds from the destruction of the organic parts of the grains of
collec, a consequence so difficult to avoid in the usual unscientific modes
of making drinking coffee.
X, is an aperture in which the stop-cock is fixed through the drink-
ing coffee is drawn off. By withdrawing the spirit lamp when all thic
water has been forced into the receptacle Q, the steam condenses in
the receptacle P, thereby forming a vacuum. The consequence is,
that the atmospheric pressure on the surface of the water in the recep-
tacle Q, forces it through the filter and the openings k, k, down the tube
into the receptacle P, from which it is drawn off by means of the stop-
cock at X. To effect this, however, the vent pummel R, must be
slightly unscrewed, so as to admit the air, otherwise the water or
O drinking coffee cannot escape through the stop-cock, as without this
proceeding the air cannot enter the receptacle P, to supply the place of
the escaping liquid. The drinking coffee may be drawn off while pos-
sessing any degree of strength, as by withdrawing the spirit lamp it can
be made to descend after holding the coffee more or less time in infu-
5 sion by the means described. Thus, for instance, if the water is allowed

page_text: to a son as the whole of it has been only once forced from
the receptacle P, a delicious beverage will be obtained, impregnated
only by the aroma of the coffee. "By forcing the water into the coffee
and holding it in infusion a second time, a stronger drinking coffee is
produced, according to the time the infusion is continued. This may
be repeated at pleasure, until all the strength that the coffee can give
out is extracted.
The spirit lamp is shewn in Fig. 4. A, A, pot made of any suitable
material; 1, 1, two lips, that serve to guide and close round the wick-
bearer B, B, seen likewise at C. D, D, is the cotton wick introduced
into the double socket C, that slides into the opening between the lips
1, 1. This socket is made of an inner and outer plate connected at the
bottom, as seen at E, or any other convenient way. The wick is intro-
duced between the two plates F, F. The holes and openings G, G, G,
are to admit the spirits of wine, or any other suitable inflammable liquid,
freely to the wick. H, is a division fixed inside the socket in the posi-
tion shewn; in the middle is a screw stopper, through the hole in which
it is placed the spirits of wine is poured. This division should be placed
at the level of the spirits of wine, shewn by the dotted line I, I, when
the lamp is full. J, is a cover that opens upon the hinge k; the object
of this cover is to economize the spirits of wine when the lamp is
withdrawn while making the coffee, and re-applied to continue that
process. When the spirits of wine is burning, if this lid is closed the
flame is extinguished, except at the small opening L, through which
only a small thread of flame continues burning. On opening the lid
the flame instantly spreads all round the wick, forming a circular
volume of flame. A lamp on this plan brings a large heating flame in
an instant under the urn, and economizes the spirits of wine while
waiting to be used. From the bottom of the lamp a small arm M,
projects, in which is a hole fitting on a pin or pivot N. By this arrange-
ment the lamp can be easily pushed under and away from the bottom
of the urn, and the lid J, closed, as 'may be required in making and
drawing off the drinking coffee. O, is the lid that covers the entire
upper part of the spirit lamp when not in use.
Fig. 5, shows another arrangement of the same apparatus. The valves

page_text: E, C, are placed at the upper part of the outer and inner receptacles A,
and B. The lid 01, acts upon the valve, as described in Fig. 1. Upon
his plan two tubes are used, F, and F1, carrying on their tops a cup and
stop-cock, precisely the same as in Fig. 1. The tube F, passes through
he nut II, H, while the tube F 1, goes only to the opening K, under the
ilter; the act of working is as follows: when the water is poured into the
passes
cup M, it descends through the stop-cock into the chamber Y, and 1
down the two tubes in equal quantities, one portion finding its way into
the receptacle Q, to hold the coffee in infusion, and the other portion
getting into the receptacle P, and operating as described in relation to
pressure of
Fig. 1, with the only difference that the water forced by the
the steam from the receptacle P, passes up to the top of the tube F,
fills the chamber Y, and runs down the tube F 1, into the receptacle Q.
When the vacuum is formed in the receptacle P, the water follows the
same course in returning to it. If the vacuum is imperfectly formed
the water still runs into the receptacle P, the tubes acting on the
principle of a syphon.
The arrangement followed out in this plan presents several advan-
tages, viz., more easy construction as regards the placing of the valves;
the steam beats not only on the bottom of the inner receptacle, as in
Fig. 1, but likewise all round its sides in the spaces z, z, a very
desirable object, as it keeps the inner receptacle and the water it con-
tains in a state of great heat, which facilitates the extraction of the
strength from the coffee or tea held in infusion. The water likewise is
kept more securely in the receptacle Q, and leaves it more slowly when
the vacuum is formed, and consequently occupying more time in work-
ing its way through the grains of coffee agglomerated upon the filter.
The vent pummel is placed at the opening h, instead of being placed in
the position seen in Fig. 1. The aperture i, is for the stop-cock through
which the drinking coffee is drawn off, as seen in Fig. 1. The bottom
of the receptacle B, is flat in this Drawing, but upon principle it is
better made concave on its inner side, as seen in Fig. 1, as the liquid
drains off better.
Fig. 6, shews another variation of the application of the same prin-
ciple. The shape and arrangement of the receptacles are the same as

page_text: in Fig. 5. The two tubes F, and F 1, that convey the water from the
receptacle P, to the receptacle Q, as described in Fig. 5 are shaped as
segments of circles, as seen at 1, 1, 1, 1, between which is placed the tube
2,2, which is made to act as a whistle, the mouth-piece being at 3
The tubes F, and F 1, terminate in the chamber Y, Y, while the tube
whistle runs through it into a receiving tube 4, 4, fixed in the bottom of
the cup, which is supported upon the upper covering of the chamber
Y, by two columns 5, 5, in one of which is placed the stop-cock that
admits the water from the cup to the tubes as described in Fig. 1,
and 5.
The water and whistle tubes are shaped and placed in the way
described to render them more compact than three tubes with round
bores would be, and at the same time to forın by all three united a
single column, almost round. The way of acting when making the
coffee is precisely the same as described in relation to the Fig. 1, and 5,
only when the water has been forced from the receptacle P, in such
quantity that it falls below the end of the tube 2, 2, the steam accu-
mulated in the outer receptacle finds a vent by this channel, and passing
up the tube and through the mouth-piece 3, causes it to produce a
whistling noise of a pleasing tone. This occurs every time the liquid is
forced from the receptacle P, into the receptacle Q, and serves to give
notice that all the liquid is in the upper receptacle, and that it is time
to withdraw the spirit lamp preparatory to the drinking coffee running
into the receptacle P, and being drawn off. 6, shews the construction
of the whistle and shape of the kernel 7. The length 8, above the
mouth-piece is necessary to produce a clear voice.
Fig. 7, shews a method of construction in which the inner receptacle
B, B, passes nearly to the bottom of the receptacle A, A; a plan that
might be necessary in applying this system to urns of various forms
where a deep inner receptacle might be required to contain an equal
quantity of water to that contained in the outer receptacle. Its way of
working is exactly the same as the plans shewn in Fig. 1, 5, and 6.
Fig. 8, shows another plan of keeping the valve E, C, closed, that
might be preferable in many cases of adapting this method to urns
already made and in use. a, a, is a thin round plate of metal, in te

page_text: centre of the upper part of which is placed a short socket b, b, round
which are two or three turns of a stout spiral spring C. It acts in the
following way-When the lid 0, 0, is fastened down in the way already
described in speaking of the Figures 1, and 5, the spiral spring presses
down the plate a, a, upon the valve, effectually closing it. When the lid
is removed the plate is forced down and rests upon the two or more
stops d, d. This system is equally applicable for making tea or making
The outer
coffee, and the process for either is exactly the same.
receptacle or urn can be made of any size or form or suitable material.
Fig. 9, 9, represents a water jug, to be used as an accessary to the
coffee making apparatus. Its object is, to be able to see exactly what
quantity of water is put into the urn. A, is a scale oustide the jug,
attached in any convenient way, shewing the quantity of water it con-
tains, by means of the transversal lines and the float enclosed in a glass
tube C, forming part of the scale. When water is poured into the jug,
as its level rises it enters the glass tube through the opening D, made
as shewn, and lifts the float B, to a corresponding level, thus indicating
as it reaches the transversal lines 1, 1, 1, how many cups of water it
contains, cach line indicating a given quantity. This system is appli-
cable to any receptacle the quantity of liquid in which requires to be
measured. It is likewise applicable to ascertain the quality of any
liquid, as milk, &c.; by making the float 1, correspond in its weight
with the specific gravity of the liquid in its normal or required state,
it would sink in the liquid or swim on its surface, according as it
might be pure or adulterated.
I have herein-before described the apparatus only as applied to the
making of coffee and tea, but it will be evident that the same may be
applied to the making of any other infusions or decoctions for chemical
and other purposes, with such slight variations of the apparatus as may
Obe necessary, without deviating from the principle of my Invention.
The Invention consists in the arrangement of the inner parts of the
urn or other vessel, the columns or apparatus in the centre of the inner
receptacle, the important system of keeping the coffee, tea, or other
matter in infusion in the inner receptacle until the water boiling in the

page_text: outer one produces sufficient pressure of steam to force it through the
tubes or apparatus into the inner receptacle, and there mixing while at
a high degree of temperature with the liquid holding the coffee, &c. in
infusion, and afterwards finding its way into the outer receptacle by
means of the vacuum formed in the same, and the action of the tube or
tubes, upon the principle of a syphon, in conveying the water from one
to the other receptacle, all depending upon the arrangement of the
different parts of the receptacles and the centre column formed of the
said tubes, stop-cock, and cup.
The system and construction of the vent punimel R, Fig. 1, is part
of the Invention, and the introduction and arrangement of the whistle
upon the plan shewn, for the purpose of giving notice when the infusion
is ready to be drawn off.
The cup M, Fig. 1, may be made of any convenient size suitable to
the form of the urn, so as to contain a supply of water for continuing
to make the tea, or drinking coffee, or other infusion.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said John Robison in the Great Seal Patent Office,
on the 20th January 1854.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I,
JOHN ROBISON, of No. 66, Coleman Street, in the City of London, Silk
Throwster, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twentieth day of July, in the year
of our Lord One thousand eight hundred and fifty-three, in the seven-
teenth year of Her reign, did, for Herself, Her heirs and successors,
give and grant unto me, the said John Robison, Her special licence
that I, the said John Robison, my executors, administrators, and
assigns, or such others as I, the said John Robison, my executors,
administrators, and assigns, should at any time agree with, and no
others, from time to time and at all times thereafter during the term

page_text: 5
0
therein expressed, should and lawfully might make, use, exercise, and
vend, within the United Kingdom of Great Britain and Ireland, the
Channel Islands, and Isle of Man, an Invention for "A New OR
IMPROVED APPARATUS FOR MAKING TEA AND COFFEE, AND OTHER INFUSIONS
OR DECOCTIONS FOR CHEMICAL AND OTHER PURPOSES," upon the condition
(amongst others) that I, the said John Robison, by an instrument in
writing under my hand and seal, should particularly describe and
ascertain the nature of the said Invention, and in what manner the
same was to be performed, and cause the same to be filed in the Great
Seal Patent Office within six calendar months next and immediately
after the date of the said Letters Patent.
NOW KNOW YE, that I, the said John Robison, 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:
Description of an apparatus for making coffee or tea, and which is
applicable to any process where it is required to hold ingredients in
infusion, the characteristics of which are simplicity of construction,
perfect security under all circumstances, economy, and the production
of tea or coffee beverages of unusual excellence. The system and
apparatus are applicable to all urns heated by spirit lamps or other
means.
•
Figure 1, A, is a circular outer receptacle made of block tin or any
other suitable material.
B, is a circular inner receptacle; nade likewise as above men-
tioned.
C, C, valve running round the inside of the receptacle A. The
lower part D, D, is inclined to facilitate the cleaning after having been
used, and that the water may drain out when placed upside down.
E, E, valve running round the bottom of the inner receptacle B, B,
fitting closely into the valve C, C.
F, F, tube, with a round or any shaped borc.
G, screw tap fitting into the screw nut H, H.
I, I, close fitting valve.

page_text: K, K, two openings running across the socket J, J, and passing into
the tube F.
L, L, a finely perforated round filter, the outer rim of which lies closely
on the bottom of the receptacle B.
b, b, thin sheet metal socket on which the filter L, L, is fixed,
working freely up and down on the socket J. When the centre column
is screwed down the filter rests upon the bottom of the receptacle B,
but when the column is unscrewed it falls and rests on the two stops or
keys n, n, which effectually keep it in its place. In the inner edge of
the filter and socket attached two openings are made, corresponding with
the size of the keys. When the said openings and keys meet the socket
and filter pass freely to their place; then by turning them a little, so as
to run the openings from the keys, the filter cannot pass from its proper
place, but rests on the keys. c, c, stout wire spiral spring fastened at the
bottom on the socket b, b, and pressing against the rim a, consequently
when the tap G, is screwed into the nut H, the spring presses down
the filter L, keeping it in close contact with the hottom of the receptacle
B, thereby preventing the particles of coffee from passing.
M, M, M, M, M, cup and attached foot, through which runs a
passage d, crossed and closed and opened by the stop-cock e.
N, N, handle working the stop-cock e, and which work over the cup
for convenience and appearance; it can, however, be made of any
other suitable shape.
at
0, 0, 0, 01, lid, the part or cover f. f, of which opens on a hinge placed
9. while the lower part ol, ol, remains stationary. The lips h, k, go
on and turn freely round the upper part i, i, of the receptacle A. In
the side j, j, of the lower part of the lid ol, ol, three openings are made
at equal distances, as seen in Figure 2, at k; consequently by turning
the lid round the openings fall on the keys 1, 1, which by still con-
tinuing to turn the lid are brought to the position m, by which means
the lid becomes fastened on the top of the receptacle A. Encased in
the lower part of the lid o¹, ol, is a round circle of metal n, n, n,
(Figures 1, and 2,) confined in its place by the upper part o, o, o,
and the underneath lips p, p. On the upper side of said circle are
rivetted at equal distances three springs or more of suitable strength, as

page_text: cen in Figure 3. These springs press against the upper part o, or
Figures 1, and 2, and when the lid is off the receptacle A, they cause
ho circlen, to rest on the lips p, while, on the contrary, when the lid is
pressed down and fastened, as above described, on the said receptacle,
the circle comes in contact with and rests on the upper part of the
receptable B, thereby closing the valve E, C, so that no steam can pass
from the receptacle P', into the receptacle Q.
.
The two pummels R, R, serve in the first place as ornamental
handles, but at the same time one of then acts as a vent to permit the
air to enter the receptacle P, for the purpose that will be hereafter
described. This vent pummel is made as follows: the plug S, screws
into the nut T, T; a small passage is bored up the plug as far as the
shoulder U, of the pummel, where a small transversed hole is bored,
crossing and communicating with the end of the bore that runs along
the plug S. By this micans when the pummel is screwed down until
the shoulder U, meets the plate V, V, no steam can escape from or air
enter the receptacle P. On the contrary, when the pummel is unscrewed,
and the shoulder U, and the plate V, V, are separated, the air enters
freely into the said receptacle P, through the passages in the plug S.
METHOD OF USING THE APPARATUS AND MAKING THE COFFEE OR TEA.
The tube F, F, is screwed down firmly into its place so as to prevent
the air, steam, or liquid passing through its nut and screw from one to
the other receptacles. The ground coffee is then thrown into the
receptacle Q.
The pummel R, is slightly unscrewed so as to admit air into the
receptacle P. The handle N, N, is depressed so as to open the stop-
cock e.
Hot or cold water is poured into the cup M, which running
down the tube F, passes into the receptacle P. When about half the
the pummel
water intended to be used has been poured into the cup,
R, and the stop-cock e, must be shut, and the remainder of the water
is then poured into the receptacle Q. This portion of the water cannot
pass through the openings k, k, into the receptacle P, as the water
already therein has closed the end of the tube F, and the air between
the surface of the water and the bottom of the receptacle Q, effectually

page_text: prevents the ingress of the water poured into the latter mentioned
receptacle, although there is always a free passage through the opening
k, k. When this is done the spirit lamp or any other means of com
municating heat, for which purpose gas is especially applicable, is placed
under the bottom at W, of the outer receptacle. The result is, that the
water contained in it is rapidly brought to the boiling point and evapo
rated, the steam being confined between the surface of the water and
the bottom of the receptacle B. While this is going on the coffee is
held in infusion by the water in the receptacle Q, which is always kept
at a high degree of temperature by the heating action of the steam on
the bottom of the said receptacle, and is thus kept in an undisturbed
but powerful state of action in extracting the aroina, essential oil, and
strength from the coffee. The time occupied to produce this effect to
the requisite degree is just that which is required to produce steam and
steam pressure enough in the receptacle P, to force the water up the
tube F, to the openings k, k, through which it passes, finding its way
across the filter L, into the coffee and water in the receptacle Q, with
which it mixes while in a high temperature, but not in a boiling state.
When the water from the receptacle P, has all passed up the tube F,
then the steam itself rushes up the tube through the filter, and the water
in Q, in which the coffee is held in infusion, agitating it, and thus sepa-
rating the particles of coffee, and thoroughly mixing it with the water.
When enough steam has passed through the tube F, to lessen in the
receptacle P, its pressure to less than the weight of a column of water
in the said tube equal to the level of the water in the receptacle Q, the
water overbalances the pressure of the steam, and again finds its way
into the receptacle P, rising above and stopping up the end of the tube
F, until thereby the pressure of the steam still confined in the latter
said receptacle is again equal to and keeps in balance the column of
water in the tube. While this takes place, which is the work of a few
seconds, the heat that continues to be communicated from the spirit
lamp or other means evaporates again; the water fallen again into the
receptacle P, as above described, producing again a pressure of steam
and consequent forcing of the water once more up the tube through the
filter into the water holding the coffee in infusion in the receptacle Q;

page_text: the rush of steam again follows the last portion of the water up the
tube, producing the same effects as before, and thus a perfect circula-
tion of the water up and down the tube, and stirring of the coffee in
the receptacle Q, may be maintained, while the spirit lamp is allowed
to remain under the outer receptacle. The effect of this procedure is
to make a delicious beverage containing only the aroma, essential oil,
and strength of the coffee, without. the disgusting bitter that over-
powers the above-mentioned properties, and proceeds from the de-
struction of the organic parts of the grains of coffee, a consequence
so difficult to avoid in the usual unscientific modes of making drinking
coffee.
X, is an aperture in which the stop-cock is fixed, through which the
drinking coffee is drawn off. By withdrawing the spirit lamp when all
the water has been forced into the receptacle Q, the steam condenses
in the receptacle P, thereby forming a vacuum. The consequence is,
that the atmospheric pressure on the surface of the water in the re-
ceptacle Q, forces it through the filter and the openings k, k, down
the tube into the receptacle I, from which it is drawn off by means of
the stop-cock at X. To effect this, however, the vent pummel R, must
be slightly unscrewed so as to admit the air, otherwise the water or
drinking coffee cannot escape through the stop-cock, as without this
proceeding the air cannot enter the receptacle P, to supply the place of
the escaping liquid. The drinking coffee may be drawn off while pos-
sessing any degree of strength, as by withdrawing the spirit lamp it
can be made to descend after holding the coffee more or less time in
infusion by the means described. Thus, for instance, if the water is
allowed to descend as soon as the whole of it has been only once
forced from the receptacle P, a delicious beverage will be obtained,
impregnated only by the aroma of the coffee. By forcing the water
into the coffee and holding it in infusion a second time, a stronger
drinking coffee is produced according to the time the infusion is con-
tinued. This may be repeated at pleasure, until all the strength that
the coffee can give out is extracted.
The spirit lamp is shown in Figure 4. A, A, pot made of any
suitable material. 1, 1, two lips, that serve to guide and close.round

page_text: the wick-bearer B, B, seen likewise at C. D, D, is the cotton wick,
introduced into the double socket c, that slides into the opening
between the lips 1, 1. This socket is made of an inner and outer
plate, connected at the bottom, as seen at E, or any other convenient
way. The wick is introduced between the two plates F, F. The holes
and openings G, G, G, are to admit the spirits of wine, or any other
suitable inflammable liquid, freely to the wick. H, is a division fixed
inside the socket in the position shown; in the middle is a screw
stopper, through the hole in which it is placed the spirits of wine is
poured. This division should be placed at the level of the spirits
of wine, shown by the dotted line I, I, when the lamp is full.
J, is a cover that opens upon the hinge ; the object of this cover
is to economize the spirits of wine when the lamp is withdrawn while
making the coffee, and re-applied to continue that process. When the
spirits of wine is burning, if this lid is closed the flame is extinguished,
except at the small opening L, through which only a small thread of
flame continues burning. On opening the lid the flame instantly
spreads all round the wick, forming a circular volume of flame. A
lamp on this plan brings a large heating flame in an instant under the
urn, and economizes the spirits of wine while waiting to be used. From
the bottom of the lamp a small arm M, projects, in which is a hole
fitting on a pin or pivot N. By this arrangement the lamp can be
casily pushed under and away from the bottom of the urn, and the
lid J, closed, as may be required in making and drawing off the
drinking coffee. O, is the lid that covers the entire upper part of the
spirit lamp when not in use.
Figure 5, shows another arrangement of the same apparatus. The
valves E, C, are placed at the upper part of the outer and inner
receptacles A, and B. The lid O 1, acts upon the valve, as described in
Figure 1. Upon this plan two tubes are used, F, and F 1, carrying on
their tops a cup and stop-cock precisely the same as in Figure 1. The
tube F, passes through the nut H, H, while the tube F 1, goes only to
the opening, under the filter. The act of working is as follows:
when the water is poured into the cup M, it descends through the stop-
cock into the chamber Y, and passes down the two tubes in equal

page_text: quantities, one portion finding its way into the receptacle Q, to hold the
coffee in infusion, and the other portion getting into the receptacle P,
and operating as described in relation to Figure 1, with the only
clifference that the water forced by the pressure of the steam from the
receptacle P, passes up to the top of the tube F, fills the chamber Y,
and runs down the tube F, into the receptacle Q. When the vacuum
is formed in the receptacle P, the water follows the same course in
returning to it. If the vacuum is imperfectly formed the water still
runs into the receptacle P, the tubes acting on the principle of a
syphon.
The arrangement followed out in this plan presents several advan-
tages, viz., more easy construction as regards the placing of the valves;
the steam beats not only on the bottom of the inner receptacle, as in
Figure 1, but likewise all round its sides in the spaces, 2, a very
desirable object, as it keeps the inner receptacle and the water it
contains in a state of great heat, which facilitates the extraction of the
strength from the coffee or tea held in infusion. The water likewise is
kept more securely in the receptacle Q, and leaves it more slowly when
the vacuum is formed, and consequently occupying more time in work-
ing its way through the grains of coffee agglomerated upon the filter.
The vent puminel is placed at the opening, instead of being placed in
the position seen in Figure 1. The aperture i, is for the stop cock,
through which the drinking coffee is drawn off, as seen in Figure 1.
The bottom of the receptacle B, is flat in this Drawing, but upon
principle it is better made concave ou its inner side, as seen in Figure 1.
as the liquid drains off better.
Figure 6, shows another variation of the application of the same
principle. The shape and arrangement of the receptacles are the same
as in Figure 5. The two tubes F. and F 1, that convey the water from
the receptacle P, to the receptacle. Q, as described in Figure 5, are
shaped as segments of circles, as seen at 1,1,1,1, between which is placed
the tube 2. 2, which is made to act as a whistle, the month-piece being
at 8. The tubes F, and F 1, terminate in the chamber Y, Y, while
the tube whistle runs through it into a receiving' tube 4, 4, fixed. in the
bottom of the cup which is supported upon the upper covering of the

page_text: chamber Y, by two columns 5, 5, in one of which is placed the stop
cock that admits the water from the cup to the tubes, as described in
Figures 1, and 5.
The water and whistle tubes are shaped and placed in the way de-
scribed to render them more compact than three tubes with round bores
would be, and at the same time to form by all three united a single
column almost round. The way of acting when making the coffee is
precisely the same as described in relation to the Figures 1, and 5, only
when the water has been forced from the receptacle P, in such quantity
that it falls below the end of the tube 2, 2, the steam accumulated in
the outer receptacle finds a vent by this channel, and passing up the
tube and through the mouth-piece 3, causes it to produce a whistling
noise of a pleasing tone. This occurs every time the liquid is forced
from the receptacle P, into the receptacle Q, and serves to give notice
that all the liquid is in the upper receptacle, and that it is time to with-
draw the spirit lamp, preparatory to the drinking coffee running into
the receptacle P, and being drawn off. 6, shows the construction of
the whistle, and shape of the kernel 7. The length 8, above the
mouth-piece is necessary to produce a clear voice.
Figure 7, shows a method of construction in which the inner
receptacle B, B, passes nearly to the bottom of the receptacle A, A.
A plan that might be necessary in applying this system to urns of
various forms where a deep inner receptacle might be required to
contain an equal quantity of water to that contained in the outer
receptacle. Its way of working is exactly the same as the plans shewn
in Figures 1, 5, and 6.
Figure 10, shows another plan, which possesses various advantages,
and constitute a part of my apparatus. The inner receptacle B, B,
descends nearly to the bottom of the outer receptacle A, A, as seen
likewise in Figure 7. The rim 1, 1, on the top of the receptacle
B, B, is hermetically soldered to the upper edge of the receptacle
A, A, so that no air can penetrate into the space between the two
receptacles. Upon this plan the tubes or syphons 2, 2, are fitted
into the sides of the inner receptacle in such a way that the lower
ends of the shortest linibs of the syphons open into and near the

page_text: bottom of the receptacle B, B, as seen at 3, 3; the other limbs of
the syphons descend nearly to the bottom of the receptacle A, A, as
seen at 4, 4. The upper ends of the syphons are closed by means of the
caps 5, 5, soldered into their places. 6, is a filter, either moveable
or fastened in the position scen in the Drawing; 7, bottom of inner
receptacle; 8, aperture, in which the stop-cock is fitted for drawing off
the liquid; 9, valve, or vent hole, the action of which is described in
The lid of
Figure 11; 10, ring running round the top of the urn.
this urn may be made of any of the usual forms, as it does not require
to be fastened in its place.
Figure 11, is an horizontal view of the top of the urn, A, A, B, B,
being the inner and outer receptacles. 1, valve, or vent hole, as seen
at 9, in Figure 10. 2, a spring with a small piece of vulcanized india-
rubber tube 3, placed upon it, which is kept in its proper position by
means of its own clasticity, and the edges of the spring being cut in
such a way that notches are presented to the ends of the piece of
india-rubber tube. 4, is a bolt held in its place, and moving back-
wards and forwards upon the two screws 5, 5, placed in grooves cut
lengthwise in the bolt. When the bolt is moved from right to left by
pressing against the finger piece 6, the inclined part 7, of the bolt
moves under and lifts the end 8, of the spring, and raises the india-
rubber tube from the vent hole 1, through which the air passes into
the space between the two receptacles. By moving the bolt from left
to right the spring falls again, and the india-rubber coming in contact
with the vent hole effectually closes it.
Figure 12, another view of the top of the two receptacles. 18, is a
side view of the finger piece fastened upon the bolt 4. 14, is a rim
or ring of this shape running round the top of the urn, and hides
from sight the spring and bolt. This ring is seen likewise at 10, in
Figure 10.
Figure 13, spirit lamp, as seen at Figure 4, but somewhat varied
in its construction. 1, 1, is a glass pot. 2, 2, is a lid fitting on the
neck of the pot 1, 1, in the centre of which lid the socket 3, 3, 3, 3,
is fastened, forming a part of the same; the outermost ring 4, 4, of
the socket descends only to 5, 5. 6, 6, are two strips of plate metal
г 9

page_text: soldered. on the outer ring of.the socket at 7, 7, and on.to the inner
ring at 8, 8, by which arrangement the two sockets are held together
9, is a lid, for the purpose explained .in
The entire lamp, or only the top of it,
seen in the said Figure 4. The opening
9, is cut from the outer edge towards the centre of the top of the lid;
as seen in Figure 13, A.
and kept united to the lid.
the description of Figure 4.
may be covered by a lid, as
METHOD OF USING THE URN SEEN IN FIGURE 10.
Observe that the valve is closed, then pour the water into. the inner
receptacle, from which it cannot pass through the syphons into the
space between the receptacles as the air cannot escape from the said
space. The valve must then be opened, and the air will escape from
between the receptacles, and at the same time the water passes through
the syphons into the space between the receptacles. According to the
time the valve is left open more or less water will pass from the inner
receptacle to the space between the two receptacles.
of the process has been done the spirit lamp must be applied, and thie
action of the apparatus is precisely the same as that described.in
reference to the other Figures.
When this part
In case of making so small a quantity of coffee that the water
placed in the inner receptacle does not reach the top of the syphons,
and consequently cannot pass through them into the space between the
receptacles, the valve must be closed, and the spirit lamp applied
under the urn for a few seconds; the effect will be to heat the air
contained in the space between the two receptacles, and expel a part of
it through the syphons into the water in the inner receptacle; by with-
drawing the lamp the air cools in the space between the receptacles,
forming thereby a partial vacuum into which the water rushes through'
the syphons, and as it accumulates by their action in the space between
the receptacles the spirit lamp may be applied, and the usual process
performed of making the coffee. .
The action of the apparatus can be produced by means of only one
syphon, but with two, as in Figure 10, the process is accomplished
more speedily and effectually...

page_text: Figure 8, shows another plan of keeping the valve E, C, "closed,
that might be preferable in many cases of adapting this method to
urns already made and in use. a, a, is a thin "round plate of metal,
in the centre of the upper part of which is placed a short socket
b, b, round which are two or three turns of a stout spiral spring c.
It acts in the following way-When the lid o, o, is fastened down
in the way already described in speaking of the Figures 1, and 5,
the spiral spring presses down the plate a, a, upon the valve;
effectually closing it. When the lid is removed the plate is forced
down, and rests upon the two or more stops d, d.. This system -is
equally applicable for making tea as making coffee, and the process
for either is exactly the same. The outer receptacle or urn can be
made of any size or form or suitable material.
Figure 9, 9, represents a water jug to be used as an accessory to the
coffee making apparatus, and constitutes likewise a part of the Inven÷
tion. Its object is to be able to see exactly what quantity of water is put
into the urn.
A, is a scale outside the jug, attached in any convenient
way, showing the quantity of water it contains by means of the trans-
versal lines and the float enclosed in a glass tube c, forming part of
the scale. When water is poured into the jug, as its level rises it
enters the glass tube through the opening D, made as shown, and lifts
the float B, to a corresponding level, thus indicating as it reaches the
transversal lines 1, 1, 1, how many cups of water it.contains, each line
indicating a given quantity. This system is applicable to any recep-
tacle, the quantity of liquid in which requires to be measured. It is
likewise applicable to ascertain the quality of any liquid, as milk, &c.;
by making the float B, correspond in its weight with the specific
gravity of the liquid in its normal or required state, it would sink in
the liquid or swim on its surface, according as it might be pure or
adulterated.
The cup M, Figure 1, may be made of any convenient size suitable
to the form of the urn, so as to contain a supply of water for con-
inuing to make the tea or drinking coffee or other infusion.
I have herein-before described the apparatus only as applied to the
naking of coffee and tea, but it will be evident that the same may be

page_text: applied to the making of any other infusions or decoctions for chemical
and other purposes with such slight variations of the apparatus as may
be necessary, without deviating from the principle of my Invention.
The Invention consists in the arrangement of the inner parts of the
nrn, the columns or apparatus in the centre or at the sides of the
inner receptacle, the important system of keeping the coffee or tea in
infusion in the inner receptacle until the water boiling in the outer one
produces sufficient pressure of steam to force it through the tubes or
apparatus into the inner receptacle, and there mixing while at a high
degree of temperature with the liquid holding the coffee in infusion,
and afterwards finding its way into the outer receptacle by means of the
vacuum formed in the same, and the action of the tube or tubes, upon
the principle of a syphon, in conveying the water from one to the
other receptacle; all depending upon the arrangement of the different
parts of the receptacles, and the centre or side columns formed of the
said tubes, stop-cock, and cup.
The system and construction of the vent pummel R, Figure 1, and
valve seen in Figure 11, are part of the Invention, and the intro-
duction and arrangement of the whistle upon the plan shewn for the
purpose of giving notice when the infusion is ready to be drawn off.
In witness whereof, I, the said John Robison, have hereunto set
my hand and seal, this Twentieth day of January, in the year of
our Lord One thousand eight hundred and fifty-four.
JOHN ROBISON. (L.S.)