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. 2020 Oct 5;10:16450. doi: 10.1038/s41598-020-73341-4

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Coffee brewing extraction profiles measured during sensory trials (n = 9 for each target brew, N = 270 total brews), at three different brew temperatures. Code in legend denotes TDS-PE target value. Vertical and horizontal dashed lines denote the zones in the classic Coffee Brewing Control Chart (cf. Fig. 1). See Supplementary Table S1 for all brewing parameters and statistical measures.