Objective To optimize coffee peel beverage formula by response surface methodology with coffee peel and black tea as the main ingredients. Methods First, the ripe coffee fresh fruits were peeled. After homogenization and filtration, coffee peel liquid was obtained. This liquid was then mixed with black tea liquid, fructose and citric acid for formulation. Single-factor experiments and the response surface methodology were employed to investigate the effects of the addition amounts of coffee peel juice, black tea liquid, fructose, and citric acid on the coffee peel beverage, thereby determining the optimal formulation for it. Results The optimal addition amounts were 28% coffee peel juice, 40% black tea liquid, 5% fructose and 0.05% citric acid. This formulation yielded a product with protein content (5.13±0.34)%, fat content (4.94±0.78)%, dietary fiber (18.43±1.06)%, ash (1.00±0.01)%. The coffee peel juice beverage processed according to this process had a strong aroma, a deep amber color, and a delicious sour and sweet taste. Conclusion The application of response surface methodology to optimize the formula of coffee peel beverage provides another feasible way for the high value utilization of coffee peel and the development of functional products.