The Roaster and Cooler: Carry the Charge Straight Into Water-Cooled Iron

"The object of my invention is to provide a combined coffee roaster and cooler in which the charge of coffee in the roasting-cylinder shall be transferred to the cooling-cylinder without exposure to the air, and in an automatic manner, by the simple rotation of the cylinders, without raising the same into a vertical position." "The roasting-cylinder A is arranged within the combustion-chamber of a furnace, E, so that the hot currents shall circulate around the same, while the cooling-cylinder is partly within a water-tank, F, in which water is placed, so as to partly surround the cooling cylinder and reduce the temperature of the same." A removable "trier" or "sampler" "is adapted to catch a quantity of the coffee-beans and be pulled out to permit the progress of the roasting to be watched, as heretofore used."

Roast a single layer of green coffee beans in a heavy pan over a medium flame, stirring all the time, until they are an even brown. Work by an open window. Tip half onto a cold baking sheet and fan them; leave the other half heaped in the hot pan off the heat. Read both with the infrared thermometer every 15 seconds for three minutes. Compare the colours once both are cool, and the cooling curves with the notebook.

**Joseph B. Underwood** of Fayetteville, North Carolina, filed US 204,635 on 23 April 1878; it is dated 4 June 1878, assigned to Annie V. Jessup. **Honest limits.** A bean is treated as a small lump at one temperature with a single heat-transfer coefficient; real beans have a hot core and a cooler skin, and roasting chemistry does not stop at any single temperature. All values are examples. Your thermometer readings are the measurement.