Disclosed is a preparation method for a coffee product, the preparation method comprising: selecting and roasting raw coffee beans； breaking up the roasted coffee beans and removing the silverskins； grinding the roasted coffee beans； extracting coffee liquid, mixing coffee materials, and finalizing and drying the coffee product. Also provided is a process of the preparation method for coffee product. The use scope of raw coffee beans is thereby expanded, the coffee product is popularized and a manner of quickly extracting the coffee nutrient substances and special effective coffee components is supplied for the preparation of the coffee product； and no chemical artificial pigment or chemical artificial essence needs to be added in the production process of the coffee product. The coffee liquid is deeply extracted in stages, so that the nutrient substances and the flavor components of the coffee beans may be fully extracted and utilization of the coffee beans is increased； and since a vacuum technique is used in the preparation process and the coffee product is quickly dewatered under a low-temperature vacuum state, loss of the original aroma substance of the coffee during production may be effectively reduced and the prepared coffee product has a unique flavor and is rich in nutrition.L'invention concerne un procédé de préparation d'un produit à base de café, le procédé de préparation comprenant les étapes suivantes : la sélection et la torréfaction des grains de café brut ； la fragmentation des grains de café torréfiés et le retrait des pellicules argentées de café ； le broyage des grains de café torréfiés ； l'extraction du café liquide, le mélange des matières de café, et la finalisation et le séchage du produit à base de café. L'invention concerne également un traitement de la préparation du produit à base de café. Le champ des possibles utilisations de grains de café brut est ainsi étendu, le produit à base de café est popularisé et une manière d'extraire rapide
