FIELD: food-processing industry, in particular, coffee processing industry.
SUBSTANCE: method involves preparing raw material; frying at temperature of 210-220 C; cooling to temperature of 30-35 C; grinding; performing extrusion agglomeration under pressure of 20-25 kg/cm2 at temperature of 135-140 C; packaging ready product. Method allows coffee product to be obtained in the form of agglomerates having good solubility and possessing high organoleptical properties of natural crushed coffee.
EFFECT: wider range of discharged product by introducing extrusion process using various food additives.
1 ex
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