 The study examined the extraction of bioactive compounds from coffee silverskin, CS, a waste product produced during the roasting of coffee beans. The optimal extraction conditions were determined using a response surface methodology, RSM. The results showed that the best extraction conditions were 50% ethanol in water, 45 milliliters per GCS, 30 minutes at 60 degrees Celsius. This resulted in high levels of antioxidants, including total phenols, ABTS, FRAP, and Gallic acid equivalents. Additionally, the extract was rich in caffeine and chlorogenic acids. Therefore, CS can be used as a source of bioactive compounds with potential applications in the food industry. This article was authored by Rita Brzezinska, Magdalena Warkowska-Wazdilla, IGAP Aseka, and others.