Coriander is traditionally utilized for its therapeutic and functional properties, particularly in the treatment of various diseases. Coriander is consumed as a beverage in several ways, but no comparison or clear study regarding their functional properties has been carried out. This study evaluated the properties of coriander seed extracts using eight distinct methods: dried seed in cool water (A), roasted seed in cool water (B), dried seed powder in cool water (C), roasted seed powder in cool water (D), dried seed in boiled water (E), roasted seed in boiled water (F), dried seed powder in boiled water (G), and roasted seed powder in boiled water (H). The analysis focused on pH variation, total phenolic content, antioxidant activity (using the DPPH method), and antimicrobial properties (using the agar well diffusion method) to determine the optimal extraction method. The F extraction method exhibited the smallest pH variation (0.094) over a week, while the C method showed the highest variation (1.577). The F extraction method also had the highest total phenolic content (31.66 GAE mg/L), surpassing other methods, which ranged from 14.39 to 29.84 GAE mg/L. The antioxidant activity assessment revealed that the F method had a significantly lower IC₅₀ value (241.42 ppm), indicating a higher inhibition capacity compared to other methods, with the standard ascorbic acid IC₅₀ value being 83.62 ppm. Furthermore, the F method exhibited substantial antimicrobial potential against Staphylococcus aureus (15.33 mm) and an unknown fruit beverage sample (16.33 mm), although the H method showed the highest activity against E. coli (21.66 mm). In conclusion, the F extraction method emerged as the most effective, showcasing superior pH stability, the highest total phenolic content, potent antioxidant activity, and substantial antimicrobial properties, thereby offering the best functional properties among the methods studied.