FIELD: food industry.
SUBSTANCE: instant powder is obtained by extraction of jeera by liquid nitrogen with corresponding miscella separation, cutting of chicory, its drying in microwave field until its residual moisture content is about 20% at microwave field power providing warming of chicory to 80-90°C inside the bits for one hour minimum and frying. Barley malt is roasted. Chicory and barley malt are mixed in mass ratio 7:3. Obtained mixture is impregnated by separated miscella with simultaneous pressure boost and pressure release until it equals the atmospheric pressure simultaneously freezing the mixture and cryomilling it in the medium of evolved nitrogen.
EFFECT: method enables to obtain flavoured coffee drink with improved organoleptic properties according to non-waste technology.
