The present invention relates to a method for preparing a Carthamus tinctorius coffee product. More specifically, the method is used to prepare a Carthamus tinctorius coffee product including the active ingredients of Carthamus tinctorius as well as the unique flavor and taste of coffee. According to the present invention, the Carthamus tinctorius coffee preparing method includes: a porcelain roaster preheating step for preheating a porcelain roaster for two minutes at 80C to 90C； a first roasting step of roasting coffee beans for 7 minutes to 7 minutes and 30 seconds at 80C to 90C after putting the coffee beans in the porcelain roaster； a second roasting step of roasting the coffee beans roasted in the first roasting operation again at 80C to 90C for 2 minutes to 2 minutes and 30 seconds； a first cooling step of cooling the roasted coffee beans； a first grinding step of grinding the cooled coffee beans into particles of 0.5 mm； a third roasting step of roasting seeds of Carthamus tinctorius input in the porcelain roaster not preheated in advance for 80C to 90C for four minutes； a second cooling step of cooling the roasted seeds of Carthamus tinctorius； grinding the cooled seeds of Carthamus tinctorius into particles of 0.7 mm； a mixing step of mixing one part by weight of seeds of Carthamus tinctorius with one part by weight of seeds of the ground coffee beans； a teabag preparing step of preparing teabags with the mixture of the seeds of Carthamus tinctorius and coffee brans by inputting 10 grams of the mixture in a sealing apparatus to seal a teabag； and a coffee preparing step of putting the prepared coffee by putting the prepared Carthamus tinctorius coffee teabag in 150 ml of water for three minutes. The coffee beans used in the first coffee roasting step can be coffee beans from Kagumoini, Kenya.본 발명은 홍화 커피 제조방법에 관한 것으로, 더욱 자세하게는 커피 고유의 맛과 향, 홍화 내의 유용성분이 포함된 홍화 커피를 제조하는 방법에 관한 것이다. 본 발명에 따른 홍화 커피 제조방법은 도자기로스터를 80 내지 90℃에서 2분간 예열하는 도자기로스터 예열단계； 상기 예열된 도자기로스터에 커
