No. 726,279, PATENTED APR. 28, 1903. I, GIACOMINI. PROCESS OF ROASTING , APPLIOATION FILED JUNE 21, 1902, . NO MODEL,

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LUIGI GIA COMINI, OF FLORENCE, ITALY. PROCESS OF ROASTING COFFEE. SPECIFICATION forming part of Letters Patent No. 726,279, dated April 28, 1903. Application filed Julie 21, 1902, Serial No. 112,695, (No specimens) To all whom it may concern: d, through which the vapors from the beans Be it known that I, LUIGIGIACOMINI, a citi pass off, being then conducted of through Zen of the Kingdom of Italy, residing in Flor the shaft and a pipe d', connected by a suit 55 ence, Italy, have invented certain new and able coupling at a' with the same and which useful Improvements in Processes of Roast leads to a cover D' of a condenser E, as ing Coffee, of which the following is a specifi shown in Figs. 1 and 2. The volatile sub cation. stances pass from the cover D' into the con This invention relates to an improved proc denser E, which is cooled by running water ess of roasting coffee which is based on the that is supplied through a valved pipe d', that O utilization of the aromatic essences and es connects a reservoir R with the lower part of sential oil contained in the coffee-bean, which a water-jacket F, surrounding the condenser heretofore were carried off during the roast E. The cooling-water is conducted away ing, by regaining the said essences and oil by a pipe d'. The vapors are condensed by in condensed liquid form and reintroducing the cooling action of the water in the jacket them into the coffee after the roasting proc and are collected in the bottom of the con s ess is completed, thereby obtaining a coffee denser, from which they can be drawn at will containing all the aromatic ingredients of the by means of a faucete, while the steam and coffee-bean. The process can also be em other vapors not condensing in E escape ployed for making and coffee through a pipe e' in the cover D', which pipe is 2O substitutes. provided with a whistle b. During the first For this purpose the invention consists in part of the roasting process the pressure is low, a process of roasting coffee comprising the and consequently the whistle is not sounded, steps of conducting off the essential oil and while as the roasting process proceeds the 75 aromatic essences during the roasting proc pressure of the vapors increases, and gradu 25 ess, condensing the same into liquid form, ally the whistle is more and more loudly sound subjecting the roasted beans to a cooling proc ed, indicating thereby that the roasting proc ess, and incorporating some of the condensed ess is approaching its completion, the Whistle liquid essence with the cooled beans, as will acting thereby as an alarm, indicating that be fully described hereinafter and finally the roasting is completed and that the fur 3O pointed out in the claim. nace B below the drum should be withdrawn In the accompanying drawings, Figure 1 is and the rotary motion of the drum stopped. a side elevation of one form of apparatus for The cover D' of the condenser is provided at carrying out my in proved process of roast its lower portion with a screen i, so as to col ing coffee. Fig. 2 is a plan view of the same; lect in the cover the fine coffee-shells that are 35 and Fig. 3 is a vertical section online 33, carried off with the vapors and prevent them Fig. 4. from being carried into the condenser with Similar letters of reference indicate corre the volatile substances. The greater part of sponding parts. - the uncondensed vapors pass over by a pipe In carrying out my improved process of b' into a second condenser E", provided with 40 roasting coffee the beans in a green state are a water-jacket F", supplied by a valved pipe placed in a drum, which is slowly rotated and f from the reservoir R and having a dis subjected to the action of a furnace. - charge-pipef'. The liquid oils and essences A indicates the supporting-frame for the condensing in E are drawn off when desired 95 drum and furnace. The drum D is located by a faucet e. 45 within a suitable casing A, open-at the bot a is a chimney projecting from the upper tom and provided with a hinged lid or cover portion of the cover A of the casing A' for A. A tubular shaft d, to which a crank and permitting the exit of the gases of the prod handle h are attached, passes through the lucts of combustion from the furnace B. OO drum and casing. The drum is arranged on During the roasting process the furnace B SO the shaft din tilted position, so as to well agi is located in position below the roasting-drum tate the beans when turned. Within the and the same thereby heated. As Soon as the drum the shaft is provided with perforations roasting is completed the furnace is rolled out

2 726,279 from the casing A' upon the horizontal rails of the essence is sufficient for each kilogram r. A second drum C for cooling the beans is of roasted coffee and about one-twentieth of 45 then moved with its wheeled casing C' into a liter for roasted wheat or other cereal to be position below the roasting-drum D, the door used as a . a' of which is then opened and the drum My improved process of roasting coffee has turned into position so as to discharge the the following advantages: First, there is less beams into the cooling-drum, which is pro loss in weight than by the ordinary method vided with a similar door, as shown in the of roasting; second, that the beans have a drawings. A quantity of the condensed cof better aroma and strength, whereby is pro o fee essence, more or less, as desired, from the duced a more aromatic flavor from a defi condensers E E", to which a small quantity nite quantity of coffee-beans; third, it im of brown sugar diluted with water may be parts to an inferior coffee a better aroma, as 55 added, is then scattered over the roasted cof it returns the flavors of the beans, which here fee-beams in the cooling-drum, the door of the tofore have passed off during the roasting 5 drum closed, and the latter rotated by means process; fourth, it permits the manufacture of the hand-crank c'. The beans are thereby of into coffee substitutes having thoroughly agitated, and the thorough ab the volatile substances of the coffee-bean. sorption of the essence by the beans during Having thus described my invention, I the cooling of the same is produced. By this claim as new and desire to secure by Letters treatment the coffee-beans quickly cool, and Patent the escape of the volatile essence is prevent The process herein described of roasting ed, the same being all absorbed by the beans. coffee, which consists in subjecting the cof The object of adding the brown-sugar solu fee-beans to a roasting heat until entirely tion is to produce a coating on the surface of roasted, conducting off and condensing into 25 the coffee-beans, and thereby prevent the es liquid form the volatile substances arising cape of the aromatic oils and essences from from said beams during the roasting, mixing the beans. with the resulting liquid of condensation a When coffee substitutes are made from suitable quantity of sugar so as to form a roasted wheat, , or other cereal sub sugar solution, discontinuing the roasting stances, the are first roasted in the heat from the beans, adding to said entirely roasting-drum and then transferred into the roasted and non-coated beans while still in cooling-drum and there mixed with the coffee heated condition a quantity of said sugar so essence and the solution of brown sugar, so lution, and then simultaneously cooling and 75 as to produce thereby a coffee substitute hav agitating said beans and sugar solution in 35 ing all the flavors of the coffee-bean. Dur contact with each other until arrived at ordi ing the roasting of the cereals the hollow nary temperature, substantially as set forth. shaft d" is disconnected from the drum, so In testimony that I claim the foregoing as that the vapors can pass off directly into the my invention I have signed my name in pres outside air. Any quantity of the coffee es ence of two subscribing witnesses. 40 sence and solution of sugar may be added to LUIG GIACOMINI. the roasted beans or cereas, according to the Witnesses: strength desired; but in practice it has been GRASTI FRILLI, shown that about one thirty-second of a liter SPIRITO BERNARDI.