FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing coffee substitutes. Method involves preparing recipe ingredients, extracting cocoa husks by liquid nitrogen with corresponding miscella separation, cutting chicory, drying it in microwave field till residual moisture content about 20% at microwave field power providing warming chicory to 80-90°C inside the bits for 1 hour minimum and roasting it, roasting barley malt. Then chicory is mixed with barley malt in mass ratio 7:3, the obtained mix is impregnated by the separated miscella with simultaneous pressure boost. Whereupon the pressure is released down to the atmospheric pressure and the mixture is being frozen at the same time and cryomilled in medium of evolved nitrogen.
EFFECT: method enables to produce flavoured coffee drink according to nonwaste technology.
