USRE7882E - Improvement in methods of making tea, coffee, and other extracts - Google Patents

Description

J. MILLER.

Assignor to the Pressure Extract Co. METHODS OF MAKING TEA, COFFEE, AND OTHER EXTRACTS.

No. 7,882. Reissued Sept.11,1877.

WITNESSES:

ATTORNEYS.

a perforated diaphragm, f.

UNITED STATES PATENT OF ICE.

JONATHAN MILLER, OF HIMRODS, NEW YORK, ASSTGNOETO THE PRESSURE EXTRACT COMPANY, OF TRENTON, NEW JERSEY.

IMPROVEMENT IN METHODS OF MAKING TEA. COFFEE. ANO OTHER EXTRAOT8.

Specification forming part of Letters Patent No. 176,980, dated May 2, 1876; Reissue No. 1,889, dated September 11, 1877; application filed April 4, 1877.

DIVISION A.

To-all whom it may concern:

Be it known that l, JONATHAN MILLER, of Himrods, in the county of Yates and State of New York, have invented a new and Improved Method of Making Tea, Cotfee, and other Extracts; and I do hereby declare that the following is a full, clear, and exact description of the same, reference being bad to the accompanying drawing, forming part of this specitication, in which- Figure 1 is a vertical section. Fig. 2 is a vertical section of the liquid-receptacle and press, with the cup of the latter detached.

My invention covers a new method of makin g tea, coffee, and other extracts, which method proceeds upon the employment of pressure caused by the expansion of the material used, the said method covering the production of every kind of extract from materials or substances which can be expanded by moisture. It consists in filling a tight and unyielding chamber or press full of the material, reduced to such a degree of fineness as will enable it to expand quickly; then permitting the access of the hot or cold liquid to the material in the press from a receptacle for holding said liquid suitably placed, whereby the expansion of the material consequent upon the absorption of the water or other liquid produces a pressure which closes up the little interstices between the particles.

This pressure forces the air from the press, prevents steam from generating, and holds the liquid and material motionless until after the extract has passed from the material into the liquid, where there is room for it, without increasing the bulk, thereby imparting the extractive principles of the material to the solvent, in the original proportions in which said extractive principle existed in said material.

In carrying out my invention, I prefer to employ adevice such as is illustrated in the drawing, in which 0 is a receptacle for the water or liquid forming the solvent, and E the holder or press for the cotfee or other material. The said press is attached to the water-receptacle, and is separated therefrom by The press also "same by bayonet slots has a detachable cup portion, 9, which has a perforated bottom, g, which said cup portion is made to fit upon the shell f, attached to the liquid-receptacle, and is rigidly fastened to the and pins, or other devices which will not permit the cup to give to the expansion of the ground material. The device as thus described, is provided with a flange, B, which is designed to rest upon the top of an urn or other suitable receptacle for the extract, so as to act as a cover to said urn.

The manufacture of codes and tea as a beverage, and all kinds of extracts for medicinal purposes or otherwise, has been attended with certain difliculties which have not been overcome heretofore, notwithstanding that numerous methods and devices have been pro- I duced at diflerent periods.

The reason for this is that all methods and devices have been preciselyalike in the one respect that they allow the material to move or float in the liquid employed in making the extract.

The fact that the soluble properties of any material must be obtained in their original proportion in order to retain the precise aroma and flavor seems to have been neglected. It hot or cold liquor be passed through any material, as in percolation, the proportion of the properties is destroyed, although the entire extract mayifinally lodge in the same vessel; and the result will be the same if steam be forced through material, or vapor be allowed to form upon the same during the process of extraction.

The advantages of this method are that the properties of any materialmay be obtained in their original proportion, thereby retaining the precise aroma and flavor of the original material. Beverages made by this method are healthier for that reason, and all extracts made under this pressure will keep longer than others. v

What is meant by obtaining the extracts in their original proportions is the simultaneous separation from the ground material of the diflerent soluble elements as they exist in said material, which oonstitutetthe; proper flavor, terial may be readily extracted with cold wawhich elements are liable to be separated by ter, thereby retaining the natural aroma and other methods, the more soluble and volatile flavor of the original material, which extracpassing ofl' first, and the less soluble and less tion has been considered impractical heretovolatile passing of afterward. This separafore except by distillation. The only condition of the soluble component elements of the tion required is that the material shall be extractive matter is such that, although they completely pulverized, and the press shaken mechanically mix in the urn, they do not regently at the time of filling. Then the pressunite in the same and assume the same relaure will commence before any considerable portive proportions existing in the ground matetion of the liquid has escaped, and the whole rial, which proportion is the only one which mass will be held motionless, and the result represents the true flavor and strength of the obtained as hereinbefore described. l extract. I I am aware of the fact thatcoifee-pots have By filling the press full of the dry material, been constructed in which the ground coflee made snfiiciently fine to admit of ready exhas been held down in the holder bya weight, pansion, the pressure will commence as soon and that an expanding holder has been emas the liquid enters the same, thereby holdplayed to yield to the increased bulk of coffee ing the whole liquid and material motionless, when saturated with water. driving the air from the same, and prevent- In manufacturing extracts by my-method,

" ing the generation of steam, sothat the en.- however, the exertion of force requisite to tire soluble properties of the material must compress the grains and close the interstices enter the liquid without separation, as there is such as to render any weight or spring is neither steam, air, nor motion in the press, wholly impractical for the purpose, the only and the extract cannot escape from the same way to secure the full benefit of the principle until'the passage of the soluble properties of involved being to utilize all of the expanthe material into the liquid (where there is sive force by causing it to react in an unroom for them without increasing the bulk) yielding chamber, instead of allowing the cofhas relieved the pressure. fee-holder or press to adapt itself to the in- If a strainer or aperture for the escape of creased volume of the expanded grains. the extract be placed at the bottom of the Having thus described my invention, what press, it will come out entirely free from sedi- I claim as new isment, as the expansion of the material forces The herein-described method of making tea, the particles so firmly together that the finest cofiee, and other extracts, by means of pressdust cannot escape; neither can it clog the are caused by the expansion of the material strainers. By this means a most perfect in an unyielding chamber, substantially as strainer is formed, which entirely obviates described, and for the purpose set forth.

the necessity of using felt, paper, or other JONATHAN MILLER. substances for clarifying. Witnesses: I

Another advantage derived from my method SOLON (J. KEMOH,

is that the properties of certain kinds of ma- Jnms H. GRIDLEY.

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