The waste materials generated from the processing of coffee cherries are still rich in several bioactive compounds. Several studies highlight coffee by-products as a valuable source for diverse applications, such as biofuels, biopolymers, biocomposites, and natural antioxidants in food, pharmaceuticals, and cosmetics. The development of prospective strategies for the valorization of coffee wastes is a goal of a sustainable and circular bioeconomy, increasing the added value of these wastes and reducing environmental pollution. This brief overview describes the recently proposed procedures for the extraction and recovery of functional ingredients from the diversity of coffee by-products. The comparison between conventional and alternative extraction methods enables one to choose the most suitable techniques for valorizing a given coffee by-product.