We will use this site to make available any amendments and new information that we feel should be considered alongside and in conjunction with this book. There is always more to learn and explore, especially with a complex subject like this. The interest and response for this book around the world has been fantastic and means that we get to engage with an incredible audience and to discuss the concept of water in regards to coffee, In a way you can never achieve before publication.
This first additional section to volume one of the book explores the need to acknowledge the two different ways we can measure and discuss mineral content in water.
Note that information contained in the corrections is freely available, and it free to share publicly without modification.