FIELD: food industry.
SUBSTANCE: concentrated coffee extract is received. The concentrated coffee extract is foamed and frozen for a frozen intermediate product obtainment. Fried ground coffee is incorporated in an amount of 10-60%, preferably 10-30%, in terms of dry substance weight into the frozen intermediate coffee product. Foamed intermediate coffee product is frozen. The frozen intermediate coffee product is grinded and sieved to obtain ground intermediate coffee product with ice fine particles recirculation. The ground intermediate coffee product is dried to obtain a sublimating instant coffee product.
EFFECT: invention allows to manufacture a product having a natural coffee taste, with a homogeneous structure with improved solubility preventing formation of lumps and a layer of dark foam on top and "dirty" mark inside the cup.
11 cl, 5 dwg
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