IMPROVEMENTS IN PRESERVING THE AROMA AND OTHER PROPERTIES OF COFFEE AND COCOA FROM THE EFFECTS OF THE ATMOSPHERE
Year: 1861

page_text: PROVISIONAL SPECIFICATION left by William Pidding at the Office of
the Commissioners of Patents, with his Petition, on the 7th March
1861.
I, WILLIAM PIDDING, of the Borough Road, Southwark, in the County of
Surrey, Gentleman, do hereby declare the nature of the said Invention for
"IMPROVEMENTS IN PRESERVING THE AROMA AND OTHER PROPERTIES OF COFFEE
AND COCOA FROM THE EFFECTS OF THE ATMOSPHERE," to be as follows:-
I first form a packet of roasted and ground, or otherwise treated coffee or
cocoa, or compound of either, by placing it in a mould of any desired form and
then pressing it with such great force as to cause its particles to adhere together,
or otherwise, and after extracting such packet from the mould, I immerse it in
a solution of gelatine, having in it alcohol or methylated spirits of wine in
quantity sufficient, after the evaporation of the liquid forming the solution, to
render it insoluble in cold water or less soluble than such gelatine would be
without such admixture of spirits of wine, I then allow the prepared solution
of gelatine surrounding the coffee or cocoa to evaporate to dryness, and if need
be repeat the described processes of immersion and evaporation until the prepared
gelatine wrapper is about a thirty-second of an inch in thickness. The objects
of the now hermetically closed gelatine wrapper are to prevent the escape of
aroma and the deterioration or decomposition of the coffee or cocoa, or compound
of either, by the effect of the atmosphere, and in the case of coffee to clarify a
decoction or infusion of it. The packets of coffee or cocoa or compounds of either
can be surrounded with thin sheets of prepared gelatine, and the overlapping

page_text: divisions thereof can be hermetically closed by applying to them gelatine in solu-
tion and allowing it to dry, or the immersion of the packet of coffee or cocoa in
the prepared solution of gelatine can be made after being surrounded with a sheet
of gelatine or a sheet of colodion, or the packet of coffee, cocoa, or compound
of either, can be immersed in colodion, and after being allowed to dry can
have another wrapper placed on it by immersing it in gelatine or prepared
gelatine, or a wrapper of gelatine or prepared gelatine can be placed on it first,
and then an outside wrapper of colodion. The packets of compressed coffee or
cocoa, or compounds of either, can also be covered or coated with wrappers thus
made. I place evenly on a table or stand a sheet of plate glass or metal or
other material having a perfectly smooth surface, I pour on to such plate a
solution of gelatine prepared as described with an admixture of alcohol or
methylated spirits of wine or devoid of either spirit, or I mix with the solution
an extract of chicory in [solution, or otherwise, or finely pulverised chicory
or any wholesome substitute thereof; the quantity of gelatine, or gelatine and
admixture, which I pour on to the plate of glass or other material I regulate
in accordance with the thickness I desire to make the sheet or wrapper.
After allowing the solvent to evaporate, I pour on to the exposed surface of
gelatine colodion, and after allowing its solvent also to evaporate I peel or
remove the compound wrapper from the plate described for use as explained.
I also make wrappers for compressed coffee, cocoa, or compounds by coating
tin or other metalic foil with any of the herein-described materials made to
form wrappers by placing the foil on sheets of glass or other material, and
then pouring on to it the gelatine, colodion, or other material in solution, and
allowing the solvent to evaporate; the foil thus prepared is strengthened, and
the perforations which are generally met with in it, are entirely filled up. In
the case of coffee or compound, I sometimes cover it with sole skin and
hermetically close the packet with the solution of gelatine prepared as de-
scribed by dipping it in or smearing it over and allowing it to dry. In making
coffee or cocoa, packed as described, the wrappers are first to be removed
except those surrounding coffee or compound; when such are covered with
gelatine, prepared or otherwise, the entire packet is to be put into a coffee pot,
and on pouring boiling water on it the gelatine or compound will be dissolved
and the particles of coffee disintegrated, and in a few minutes the gelatine
will clarify the coffee. When the wrapper consists partially of sheets of
colodion or foil it will be necessary to cut through the wrapper to allow
boiling water to act on its contents. When the aroma and other properties
of coffee and cocoa are required to be preserved in the berry, I wrap them
(or in the case of coffee sometimes with an admixture of chicory) in any of

page_text: the before-mentioned wrappers, or in others made of paper rendered less porous
or impervious to moisture, by being subjected, by immersion or otherwise,
to a solution of gelatine prepared as described, or gum, and allowed to dry,
and hermetically close them with any of the materials described or render
them impervious to moisture by the addition of oil and lime water, and I also
pack the berries, and sometimes also ground coffee, cocoa, and cocoa nibs in
glass or porcelain or delph ware, and prefer such vessels or packages to be
of an angular form for the convenience of packing in little space when many
are required to be packed together. One side or angle thereof I use for the
opening or insertion of the coffee and cocoa, and after such insertion I lute
their edges and hermetically close them with either of the prepared gelatines
described or with any cement.
Waste glass may sometimes be used with economy to form such packets
by cutting it to any required shape, and either luting or cementing the edges
with gelatine prepared or otherwise, marine glue, or any cement, and to
strengthen such packets I drill holes near to the edges of the angles in a
line with each other and after passing string, tape, thread, or wire through
them, I tie their ends together, and then hermetically close the perforations
and divisions with any of the materials described or alluded to herein which
may be adapted to such purpose.
In my Complete Specification I shall shew diagrams which will exemplify
the glass, porcelain; and delph ware packets described.