Correction to: Scientific Reports https://doi.org/10.1038/s41598-020-73341-4, published online 05 October 2020
This article contains a typographical error in the Methods section under subheading ‘Coffee’ where,
"Brewing water was prepared by dissolving 1.16 g CaSO4·2H2O, 4.97 g MgSO4, 3.26 g NaHCO3, and 2.57 g KHCO3 per litre of deionized water and leaving the solution to equilibrate with ambient CO2 until a stable pH near 7 was reached, as specified by industry standards53.”
“Brewing water was prepared by dissolving 1.16 g CaSO4·2H2O, 4.97 g MgSO4, 3.26 g NaHCO3, and 2.57 g KHCO3 per 100 litres of deionized water and leaving the solution to equilibrate with ambient CO2 until a stable pH near 7 was reached, as specified by industry standards53.”
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Batali, M.E., Ristenpart, W.D. & Guinard, J. Author Correction: Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. Sci Rep 11, 2676 (2021). https://doi.org/10.1038/s41598-021-82505-9
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