FIELD: food industry.
SUBSTANCE: it consists in preparation of the formula components and extraction of cacao shell using liquid carbon dioxide with correspondent miscella separation. Chicory roots are cut, dried in a microwave field at given process parametres and roasted. Barley grains, rye grains and acorns are roasted, the chicory roots are mixed up with the barley grains, rye grains and acorns in a weight ratio of 3:6:4:3. The obtained mixture is impregnated with the separated miscella while simultaneously increasing the pressure, then relieving the pressure to the atmospheric one, simultaneously freezing the mixture and subjecting it to cryogenic grinding in the environment of released nitrogen.
EFFECT: invention enables to obtain a coffee drink with improved organoleptic properties by enriching it with the miscella extractives and to preserve them during the process of preparation.
