In a double espresso made with a 16g dose and 40g yield, what is the EBF?

The extraction brew factor (EBF) provides insight into the efficiency of coffee extraction during brewing. It is used to express the relationship between the amount of coffee used and the amount of brewed coffee produced. The formula for calculating the EBF is:

[ \text{EBF} = \left( \frac{\text{yield}}{\text{dose}} \right) \times 100 ]

In this case, you have a double espresso with a dose of 16g of coffee and a yield of 40g of espresso. Using the formula:

[ \text{EBF} = \left( \frac{40g}{16g} \right) \times 100 = 250% ]

However, it seems there’s a misunderstanding here regarding what is being calculated versus what was asked in the question. For the extraction yield (potentially confused with EBF), which traditionally can be expressed as a percentage, we should express it differently or clarify based on serving size of espresso typically being looked at in the practice of brewing.

The expected understanding might relate to determining how concentrated the extraction is assessing ratios or strengths in terms of other indicative parameters. Nevertheless, if you strictly follow the calculation as required, understanding both yield