The books and info I've read mention extracting for 25 seconds, but I get waaaaay more than a double shot of espresso in that duration.
The exact numbers I have are:
- 15.6g of ground coffee (after taring the portafilter and filter inside)
- 22 seconds made 78.9g of coffee (after taring espresso cup)
I'm using a Breville espresso machine... like the most common household one (cost me $100 to $150 I think, like 4 years ago).
My grinder is a Bodum, also cost me about $100.
I ground on the espresso symbol, the finest my grinder well do.
I grind directly into the portafilter and I used a nice stainless steel tamper to tamp what was probably between 20lbs and 40lbs, just a little more than gravity.
I'm not discussing taste here, but some potential other causes: I once put my portafilter and filters in the dishwasher, and that peeled the stainless steel off the portafilter, but it continues to work, so I figured it was fine. Also I've never decalcified my machine, although I did take it apart and clean it about a year and a half ago. Oh and the beans were some third-wave hipster brand, it costs $18 for a pound bag.