USRE14520E - Method of gbinding and packing coffee - Google Patents

Description

UNITED STATES PATENT cur os.

JOHN 2. KING, or eaos'sr: POINTE, MICHIGAN.

IETHOD OF GRINDING AIN'D PACKIN G COFFEE.

p In Drawing.

Application for reilsu'e fled July 8, 1918. Serial No. 848,981.

To all whom it may concern:

Be it known that 1, JOHN E. KING, a citizen of the United States of America, residing at Grosse Pointe, in the county of Wayne and State of Michigan, have invented certain new and useful Improvements in Methods of Grinding and Packing Cofi'ee, of which the following is a specification.

This invention relates to a process of prearing roasted coffee for consumption. It as for its object a process of preparing coffee which will secure the best results as regards both packing and making the coffee in usion or decoction.

It has been observed that very finely ground or powdered roasted cofl'eehas thecuracy. Cafl'eol is really what gives the coffee its pleasin flavor and odor. It is generally oken o as the aroma. It has been recogniz that coarsely ground coffee loses less aroma during grinding than finely ground cofiee, but as a matter of fact coarsely ground cofl'ee if allowed to stand loses more of the aroma than'finely ground coffee and in time practically all, for the cofi'ee-beans are cracked and the interior surface exposed and this allows the escape of the cafieo] where gases may circulate in the interstices .made possible by coarsely ground cofiee.

This is especially true if the coffee is packed in the usual container in which the coffee is delivered to the grocery trade.

I have discovered that by grinding cofl'ee so that 10% of the coffee is what'is generally styled coarse ground coffee and 90% what is generally styled finely ground coffee, very much better and unexpected results are secured in the final cofiee solution or extract.

properties necessary to give pleasing results and in-fact all that can be detected,

giving substantially the same results as regards the-aromas as thou h.-100%coarsel ground coffee were used. n the'other han the 90% proportion, or a proximationv of this proportion, serves to ish the nonvolatile constituents in.a most economical form, namely in which they maybe extracted in the solution in the largest amount per unit of coffee. Notonly is this advantage secured but the 90% finely ground coffee gives to the 10% an efiicacy that it would not otherwise have in retaining the cafl'eol left after grinding. This result is accomplished because the finely ground cofl'ee closely packs around the coarsely ground cofi'ee, filling up the interstices, which ordinarily exist between the grains of coarsely ground coffee, permitting free circulation of gases and airy which aid in the escape ofthe cafieol.

It is, therefore, apparent that not only specification of Beissued Letters Patent. Reiggued Sept, 10, 1918., Original No. 1,263,434, dated April 23, 1918, Serial No. 202,768, filed November 19,1917. I

does this mixture secure the greatest economy in extracting the non-volatile constituents of the cofi'ee but the finely ground proportion co-acts with the coarse pro ortion toretain the aroma in its ori 'nal ormin the coarsely ground grains. he grindings in the apiproximate proportions mdicated can be e make the two grindings in substantially these proportions, or could conceivabl be carried on by using two cofl'ee-inills adjusted for the finely ground and the coarse grinding and packing the cofiee in the proportions given.

.The National Coffee Roasters Association have established certain standards of grinds, namely, coarse, medium, fima, fine like corn meal, and powdered. The standards are not definitely defined but are made known to those engaged in the coffee business by distribution 0 so called educational samples of the various grinds. I prefer to use a grind in between this standard fine and fine like corn meal, but of course the 00d results pro tanto can be accomplishe by varying from this standard. In the claims I shall use the term finely ground in its popular significance to cover fine, fine like corn meal or powdered of the Cofiee Roasters Standard.

What I claim is:

1. The method of preparing and packing ected by apparatus adjusted toground cofiee, which consists in coarsely grinding approximately 10% of the coflee and finel grinding approximately 90% of the cofl ee and packing the two grinds in one package or container, for the purpose specified. V

2. The method of preparing ground coffee, whichconsists in contemporaneously rinding about 10% of the coffee coarse an 90% fine and packing the two grinds together in a single package, for the pi'rlgpose specified.

3. A composition of grou cofiee, which consists in approximately 10% of the cofiee ground coarsely and 90% of the coffee ground finely, for the purpose specified.

In witness whereof I have hereunto set my hand this 2nd day of July, 1918.

JOHN E. KING.