Your Extraction Yield Changes how Much Liquid is Retained
When preparing coffee, regardless of what brew method you use, you are constantly reducing the mass of undissolved coffee throughout the extraction process. If we apply this reasoning to LRR, then we can expect an inverse relationship between extraction yield and LRR — e.g., if you operate from the basis which Earl E Lockhart did, which expected the LRR to be around 2ml per 1g of coffee, you would expect to lose 30ml of brew water if you had a 15g dose of coffee. But what if you achieve a 20% extraction yield?