Functional coffee substitute was prepared from ginger rhizome by subcritical water in a house-made extractor/reactor. The properties and bioactivities of subcritical water extracts of ginger obtained at different temperatures were compared with conventional ginger S/L extracts prepared at atmospheric pressure, in order to define temperature influence of subcritical water treatment on the functional properties. The content of total phenols and flavonoids were compared in obtained extracts. In addition, the extracts were screened for their antioxidant potential by several assays that included different mechanisms encompassing the ability to scavenge hydroxyl, ABTS and DPPH radicals, reducing power, chelating ability and efficiency in the prevention of lipid peroxidation. In prepared ginger-based beverage four macro-and five microelements were quantified in order to define proposed product as a source of essential elements. Sensory properties of prepared ginger-based coffee substitute were compared to common coffee types that included traditional, instant, espresso and American/filter coffees.