Coffee pulp is a byproduct of processing coffee cherries during coffee bean production, typically discarded as waste or used as compost. This study aimed to optimize the extraction process of bioactive compounds from coffee pulp residue through maceration. A response surface methodology was applied, based on the Box-Behnken design, with three factors: ethanol concentration (50, 70, and 90% w/w), temperature (35, 55, and 75°C), and time (1, 3, and 6 hours) to maximize the total phenolic content, flavonoid content, and antioxidant activity of the extract. Coffee extraction solutions are prepared with ethanol at different concentrations (1:9 w/w ratio). The total phenolic content, flavonoid content, DPPH radical scavenging activity, and ABTS radical scavenging activity were measured using a spectrophotometer (Femto 600 Plus, Brazil). Furthermore, under optimal extraction conditions, the sample was lyophilized for the FRAP assays, and ORAC-FL method was evaluated using a Synergy HTX microplate reader (Biotek, Rochester, VT, USA). Data were analyzed using Statistics 14.0.1 software for Windows 64-bit (StatSoft, USA). The results showed that temperature and ethanol concentration influenced on the extraction yields of bioactive compounds and antioxidant capacity. The optimal conditions of extraction are 50% (w/w) ethanol, temperature of 75°C, and 6 h. Under these optimal conditions, the coffee extract had 907.87 mg GAE equivalents /mL of total phenolic compounds, 0.47 mg quercetin equivalents/mL of flavonoids, antioxidant activity measured by DPPH, and ABTS of 0.32 mg Trolox equivalents/mL, and 5.96 mg Trolox equivalents/mL, respectively. In addition, the FRAP and ORAC-FL values of extract were 383.79±14.01 and 394.87±23.18 µMol Trolox equivalents/g, respectively. These optimal conditions are recommended for maximizing the recovery of bioactive compounds from coffee pulp residue, highlighting it as an excellent source of bioactives.