A Method and Apparatus for Manufacturing Malt-coffee.
Year: 1891

page_text: Date of Application, 1st Sept., 1891
Complete Specification Left, 1st June, 1892-4ccepted, 23rd July, 1892
PROVISIONAL SPECIFICATION.
A Method and Apparatus for Manufacturing Malt-coffee.
We, EMIL WILHELM and ADOLPH BROUGIER both of the firm of Franz
Kathreiners Nachfolger, Merchants and HEINRICH TRILLICH, Chemist, all of
Burgstrasse 16 Munich in the German Empire, do hereby declare the nature of
this invention to be as follows:-
Heretofore it has been sought to produce a substitute for coffee from malt
roasted brown, the substitute so produced however although the roasting certainly
produces a product having the aromatic smell of coffee, has not the taste of true
coffee and gives a beverage tasting strongly of malt or else overburnt and
disagreeable.
The object of this invention is to improve and add to the process so that the
product may have not only the smell but also the taste of true coffee.
The improved process or method for manufacturing this product of malt called
malt coffee is as follows:-
The malt is steeped in water of about 40° centigrade until it is thoroughly soaked,
it is then dried in a coffee roaster or drum until all the damp is removed and the
grains are become glassy brown. Without discontinuing the roasting the malt is
sprinkled with hot water to loosen the cuticle of the malt to enable it to take up
liquid having an aroma of coffee which is prepared as hereinafter described. This
liquid is blown as a fine spray into the drum containing the warm damp malt while
the drum revolves and when the spray is discontinued the malt is further heated to
fully drive off all the damp, and is then provided with a sugary coating containing
principles having an aroma of coffee. The drum is taken off the fire and the malt is
allowed to cool somewhat, it is then covered with a slight coating of cocoa-butter
or similar fatty body, a small amount of this being introduced into the drum where
it melts and is distributed over the malt by rotating the drum, to form a slight
covering over the sugary coating to preserve it from damp.
The malt is then cooled and freed from dust broken grains, etc.
In place of adding the coffee aromatic liquid to the malt in the drum the same
effect may be produced by adding it to the water in which the malt is steeped.
This aromatic liquid is made by condensing the vapours arising in the roasting of
coffee, or the essential aromatic principles in the vapour. The condensed liquid
contains no cafeine but is a sour bitter liquid tasting strongly of coffee; it is concen-
trated by distillation and neutralised by alcali preferably bicarbonate of soda.
Sufficient sugar is then added to make a thick flowing liquid or syrop. In place of
essences derived from roasting coffee, a decoction of acorns or solution of tannin may
be used and treated with sugar to produce this liquid.
The apparatus used consists of a vat preferably with two or more compartments
Water is supplied by pipe to the bottom of each compartment, a mixing chamber is
inserted in the pipe system for mixing the aromatic liquid with the water when
desired. One of the compartments is provided with a sieve so that when the malt
steeped in the first compartment is transferred to this sieve, the liquor drains out
into the second compartment and is saved. A screw conveyor carries the steeped
malt to the roasters; the latter are rotary drums or spheres, into the axis of each
projects a perforated pipe the outer end turning downward within a closed vessel or
chamber capable of withstanding interior pressure. A steam or compressed air
pipe projects into this chamber below and into the pipe aforesaid therein. This
chamber receives the liquid to be blown in spray into the drum, before it is blown
out of the chamber, a sufficient over pressure is produced in the drum by turning on
the steam or compressed air, whichever is used. The cooling of the malt is done in

page_text: a cooling chamber through which a current of cold air passes, the malt is passed
along this chamber and lifted and dropped through the air by a spiral conveyor
having paddles or pallets parallel with its axis.
HERBERT & Co.,
Agents to Applicants.
COMPLETE SPECIFICATION.
A Method and Apparatus for Manufacturing Malt-coffee.
We, EMIL WILHELM and ADOLPH BROUGIER both of the firm of Franz
Kathreiners Nachfolger, Merchants, and HEINRICH TRILLICH Chemist, all of
Burgstrasse 6, Munich, in the German Empire, 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:-
Heretofore it has been sought to produce a substitute for coffee from malt roasted
brown, the substitute so produced however although the roasting certainly produces
a product having the aromatic smell of coffee, has not the taste of true coffee and
gives a beverage tasting strongly of malt or else overburnt and disagreeable.
The object of this invention is to improve and add to the process so that the
product may have not only the smell but also the taste of true coffee.
The improved process or method for manufacturing this product of malt called
malt-coffee is as follows:
The malt is steeped in water of about 40° centigrade until it is thoroughly soaked
it is then dried in a coffee roaster or drum until all the moisture is removed and the
grains are become glassy brown. Without discontinuing the roasting the malt is
sprinkled with hot water to loosen the cuticle of the malt to enable it to take up
liquid having an aroma of coffee which is prepared as hereinafter described. This
liquid is blown as a fine spray into the drum containing the warm damp malt while
the drum revolves and when the spray is discontinued the malt is further heated to
fully drive off all the moisture, and is provided with a sugary coating containing
principles having an aroma of coffee. The drum is taken off the fire and the malt
is allowed to cool somewhat, it is then covered with a slight coating of cocoa-butter
or similar fatty body, a small amount of this being introduced into the drum so that
it melts and is distributed over the malt by rotating the drum, to form a slight
covering over the sugary coating to preserve it from damp.
The malt is then cooled and freed from dust etc., broken grains, etc.
In place of adding the coffee aromatic liquid to the malt in the drum the same
effect may be produced by adding it to the water in which the malt is steeped so
that the resulting product when the malt is roasted is the same as if made by the
above process of adding the syrup during roasting.
This aromatic liquid is made by condensing the vapours arising in the roasting
of coffee, or the essential aromatic principles in the vapour. The condensed liquid
contains no cafeine but is a sour bitter liquid tasting strongly of coffee; it is
concentrated by distillation and neutralized by alcali preferably bicarbonate of
soda. Sufficient sugar is then added to make a thick flowing liquid or syrup. This
process may however be further improved by employing a so called raw extract
of coffee in place of the liquid derived from the condensation of the vapours given
off in roasting the coffee. The raw extract made as next to be described contains
the principles which after roasting give the aroma and taste of coffee.
Unroasted coffee, or refuse had in the preparation or sorting of coffee beans,
namely husks, unripe beans, too light or too dark beans, broken beans, leaves or
stalks of the coffee plant, is steeped in hot water to form an aqueous extract of the
soluble principles. In this liquid extract, the malt is steeped to be afterwards
roasted as described. The roasting then develops the aroma and taste of the
coffee so that the malt acquires the same properties as if the extract of principles
volatilized in the roasting of coffee had been used as before mentioned.

page_text: The accompanying drawing illustrates apparatus which may conveniently be used
in carrying out this process.
Fig. 1 is a sectional view of the steeping vat.
Fig. 2 a similar view of the roaster and
Fig. 3 a similar view of the cooler.
The apparatus used consists of a vat (or for continuous process, several vats)
preferably with two or more compartments III, water is supplied by pipe 2 to
the bottom of each compartment, the pipe 2 being provided with cocks, and covered
with strainers where it enters the vat, a mixing chamber 3 is inserted in the pipe
for mixing the aromatic liquid arriving through pipe 5 when and if desired.
One of the compartments is provided with a sieve g so that when the malt
steeped in the first compartment I is transferred to this sieve the liquor drains
out into the second compartment II and is saved. 6 is an outflow pipe. A screw
conveyor 7 carries the steeped malt to the roasters Fig. 2, the latter are rotary
drums or spheres R, into the axis of each projects a perforated pipe a the outer
end turning downward at e within a closed vessel or chamber capable of with-
standing interior pressure. A steam or compressed air piped projects into this
chamber and has a branch d entering the chamber below and projecting into the
pipe e aforesaid therein. This chamber receives the liquid to be blown in spray
into the drum. Before it is blown out of the chamber, a sufficient over pressure is
produced in the drum by turning on the cock and allowing steam or compressed
air whichever is used to fill the vessel. After opening the cock the pressure
in will force the liquid into the pipe a or else if desired the liquid may be
blown by steam or compressed air entering by pipe d in the same manner as with
an ordinary injector.
It is of importance to ensure a good product that the roasted malt-coffee should
be quickly cooled. The cooling is done in a cooling chamber k through which
a current of cold air passes, the malt enters at mis passed along this chamber and
lifted and dropped through the air by a spiral conveyor having paddles or
pallets parallel with its axis and passed out at i. The cross partitions o divide the
upper part of the chamber k into compartments and deflect the current of air
(which should be passed through by a ventilator or otherwise in a direction
contrary to that in which the malt travels) down amongst the malt.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, we declare that what we
claim is -
1. The method of producing malt coffee consisting in steeping malt, roasting
same, loosening the cuticle as described and impregnating with a solution of sugar
and aromatic principles of coffee, further heating said malt and covering it with
cocoa butter or similar material.
2. The method of producing malt coffee consisting in steeping malt in a solution
adapted to produce after roasting the aromatic principles of coffee, then roasting
said malt and finishing same as herein described.
3. For the preparation of malt coffee the apparatus consisting of a vat in two
compartments 11 with water inlet pipe 2, mixing chamber 3, solution inlet pipe 5
and sieve substantially as set forth.
4. For the preparation of malt coffee the roasting apparatus comprising drum R,
pipe a, chamber and steam or compressed air inlet pipes dc in combination as
and for the purpose set forth.
5. For the preparation of malt coffee the drying apparatus consisting of
chamber with conveyor as described, inlet m, outlet n and cross partition o
substantially as and for the purpose described.
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1000
HERBERT & Co.,
18, Buckingham Street, Strand, London, W.C., Agents to Applicants.