Abstract: Objective:To solve the stability of coffee concentrate by enzymatic technology,the optimal process conditions of enzymatic technology was studied. Methods:Concentrated coffee as raw material,the most suitable enzymes were selected with the index of precipitation rate. Based on single factor experiment,response surface analysis was designed to choose the optimal process conditions. Results:Compound proteinase was chosen as the most suitable enzyme. The optimal process conditions were:compound proteinase 0.60%,pH5.5,temperature 52℃. The precipitation rate was 0.57%. Conclusion:The stability of concentrated coffee can be solved in a certain extent by using enzymatic technology,and can be further developed and applied.