The invention belongs to the field of coffee essence preparation methods, and relates to a coffee essence preparation method. The method comprises the following steps: S10, raw material weighing; S20, material feeding and production; and S30, packaging, wherein in the step S10, the weighed raw materials and proportions are as follows in weight percentage: 0.07-0.09% of beta-propiolactone, 0.07-0.09% of green cognac oil, 0.09-0.11% of benzoic acid, 0.25-0.29% of n-hexanoic acid, 0.36-0.4% of ethyl acetate, 0.36-0.4% of methyl maltol, 0.29-0.35% of butanedione, 0.6-0.8% of furfuryl mercaptan, 9-11% of red date extract, 8-10% of vanillin, 18-20% of coffee extract, 8-10% of ethyl alcohol, and the balance of distilled water. Through the ingredients and proportions, the rich taste of coffee can be increased while the coke fragrance of coffee is guaranteed; in addition, solids can be dissolved first for preventing the volatilization of ingredients with small proportions.