Monocaffeoylquinic acids (CQA), and mainly 5-CQA, followed by their isomers 4-CQA and 3-CQA were the most abundant chlorogenic acids in both spent and coffee brew extracts. Among dicaffeoylquinic acids, 4,5-diCQA was the most abundant closely followed by 3,4-diCQA and 3,5-diCQA. Furthermore, the caffeine content was similar in the extracts of spent coffee and their respective coffee brews, with the Robusta samples being the richest.