How is the Espresso Brew Formula (EBF) calculated?

The Espresso Brew Formula (EBF) is calculated using the ratio of the amount of coffee used (dose) to the final amount of brewed espresso obtained (yield), expressed as a percentage. By dividing the dose by the yield and then multiplying by 100, you get the percentage of coffee used relative to the yield. This formula helps baristas assess the efficiency and strength of their espresso extraction.

In a typical scenario, if you have a certain weight of coffee grounds (dose) and you brew a specific volume of espresso (yield), using this formula allows you to evaluate your extraction and make adjustments accordingly. For example, if the dose is 18 grams and the yield is 36 grams, the EBF would be (18/36) x 100, resulting in a 50% extraction.

This formula is critical for understanding the extraction efficiency and quality of the espresso, guiding baristas in refining their techniques for optimal results.