FIELD: food industry.
SUBSTANCE: method is characterised by a stage of at least partial filling of the extraction chamber with roasted ground coffee, water passing through the extraction chamber for beverage manufacture and beverage release from the extraction chamber; the roasted ground coffee has Helos distribution of dry particles sized less or equal to 200 mcm (in terms of D50); the water distribution temperature is 1-40°C, water medium flow rate through the extraction chamber being 0.5-5 ml·s-1.
EFFECT: method ensures manufacture of beverages based on unheated coffee without the necessity of roasted ground coffee soaking during a long period of time.
20 cl, 9 dwg
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