FIELD: food industry.
SUBSTANCE: it consists in preparing the recipe components and extracting black tea using liquid carbon dioxide with correspondent miscella separation. Girasol is cut, dried in a microwave field at given process parametres and roasted. Barley grains, oat grains and rye grains are roasted. The girasol is mixed up with the barley grains, oat grains and rye grains in a weight ratio of 3:6:3:8. 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 miscella extractives and to preserve thereof during the process of preparation.
