or a Nutritive Coffee Preparation.
Year: 1899

page_text: Date of Application, 11th May, 1899
Complete Specification Left, 12th Feb., 1900-Accepted, 31st Mar.. 1900
on or a Nutritive Coffee Preparation.
I, HERBERT AMOS HOBSON, of 54, Church Road, Acton, London, W., Analy-
tical Chemist, do hereby declare the nature of this invention to be as follows:-
This invention has for its object the production of a coffee preparation yield-
ing not only the attractive aroma and general characteristics of good coffee but
possessing also the nutritive properties of the original coffee berry.
The coffee berry is one of the most nutritive vegetable substances containing
very high proportions of all the essential elements of nutrition as well as the
stimulant alkaloid caffeine. In the ordinary process of roasting coffee by which
the aroma is developed, the nutritive matter is carbonized to such an extent
as to practically. destroy its value, only one-sixth being soluble and that mainly
carbonized matter, and most of the stimulant caffeine is lost.
In my invention the coffee infused in the ordinary way immediately yields its
soluble nutritive constituents which amount to more than half its weight (more
or less) and the caffeine is nearly the same in amount as in the original coffee·
and far higher than in the best ordinary coffees.
The preparation is conducted as follows:-I take malt of good quality and
grind the same to a coarse powder and cover it with about 24 times its weight
of water at a temperature of 150° to 165° Fahrenheit. The mixture is stirred
for 2 to 3 hours, then evaporated to dryness, freed from lumps which may form,
and heated in a suitable vessel to a temperature sufficiently high to colour the
material of suitable tint-light to dark brown--a certain proportion of a vege-
table fat being added before or during the heating. The powder, coarse or
ine, is then mixed with the desired proportion of coffee roasted and ground.
Dated this 11th day of it.
1000
A. M. & WM. CLARK,
Chartered Patent Agents, 53, Chancery Lane. London
HERBERT AMOS HOBSON, of 54, Church Road, Acton, London, W.,
0 tical Chemist, do hereby declare the nature of this invention and in what
manner the same is to be performed to be particularly described and ascertained
Analy-
in and by the following statement;―
This invention has for its object the production of a coffee
Pi 077
Transl

page_text: will not only yield the attractive aroma of good coffee and possess the other
general characteristics of good coffee, but will also possess substantially in-
creased nutritive properties more than sufficient to make up for the loss of said
properties which, although present in the original coffee berry, are, to a great
extent lost in the ordinary roasting process.
The coffee berry is one of the most nutritive of vegetable substances contain-
ing very high proportions of all the essential elements of nutrition as well as
the stimulant alkaloid caffeine. In the ordinary process of roasting by which
the aroma is developed, the berry is carbonized to such an extent as to practically
destroy its value, only about one-fifth of the berry being soluble, and this possess-
ing little, if any, nutritive value, while most of the caffeine, which is a stimulant,
is lost.
The object of my invention is to compensate for this loss of nutritive strength
and the invention consists essentially in the addition to the roasted and crushed
coffee berry of a nutritive element which, when the coffee mixture is infused
in the ordinary way, will at once yield up its soluble nutritive constituents, which
may amount to 50% and upwards of the total weight of the mixture.
The nutritious element which I use is malt which has been submitted to a
preliminary preparation to render it immediately soluble in water so that when
the coffee mixture is infused the malt will together with the coffee at once enter
into solution.
In carrying out my invention I proceed as follows:-I take malt of good
quality and grind the same to a coarse powder and cover it with about, say, 2
to 2 times its weight of water at a temperature of 150° to 165° Fahrenheit.
The thickness of the mash is a matter of convenience only but a thick mash is
to be preferred in order to reduce the amount of evaporation necessary in drying.
This mash is stirred for 2 to 3 hours while kept at a temperature of 140° to
160° Fahrenheit, and then evaporated to dryness and freed from any lumps
which may have been formed. The dried malt may be heated in a suitable
vessel to a temperature sufficiently high to bring it to a light or dark brown
colour (a certain proportion of a vegetable fat being added before or during the
heating), or caramel may be added for obtaining the required tint. The dried
malt is now mixed with the requisite weight of coffee and the mixture ground
in the ordinary way to the necessary degree of fineness. The malt and coffee
berry may however if desired, be ground separately and afterwards mixed, but
I prefer to grind both together to facilitate the grinding of the dried malt.
I am aware that a preparation of coffee and malt is. not broadly new, but a
mere mixture of malt and coffee is practically useless for unless the malt has
been acted on so as to render it readily soluble in water before being mixed with
the roasted coffee, it will not dissolve when the infusion of the coffee is made in
the ordinary manner.
The relative proportions of the prepared malt and coffee berry are optional
and would generally be such as to suit the requirements or taste of the consumer.
For this reason no definite proportions can be given, but it will be obvious that
the greater the proportion of the coffee the greater would be the aroma of the
preparation, while the greater the amount of malt the greater would be the nutri-
tious qualities of the preparation. Generally speaking however the preparation
would contain about equal parts of the two ingredients.
Having now particularly described and ascertained the nature of the said in-
vention and in what manner the same is to be performed, I declare that what
I claim is:-
1. The herein described process of preparing a compound of coffee and malt
from which an infusion possessing highly nutritive qualities may be readily
prepared, which process consists in mashing the malt, evaporating the mash to
dryness and either mixing the prepared malt with the coffee berry and grinding

page_text: mixture to the required degree of fineness, or grinding the prepared malt
and coffee berry separately and then mixing the two substantially as specified.
2. A coffee preparation which is readily soluble in water obtained substantially
as specified.
Dated this 12th day of February 1900
A. M. & WM. CLARK,
Chartered Patent Agents, 53, Chancery Lane, London.