Variations in the composition of brewed coffee as a function of brewing time were monitored using gas chromatography-mass spectrometry. Batches of coffee were produced using flow rates of SO-500 mL/min, which resulted in brewtimes of 4.42-31.07 min. While most components increased in concentration with longer brewing times, several showed significant losses beyond 8 min, indicating an optimum brewtime of 7-9 min.
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