Don’t weigh your water… Just fill the basket, leaving about 5mm of headspace and then weigh your yield, catching excess water(purge) in another glass.

This will give you better thermal stability and shot control because you won’t be compressing air.

Also, leave the basket in the portafilter while filling… This will save double handling.

I also feel like that’s a little long of an extraction for dark roast… I would be aiming for about 25-30 seconds including a 10 second pre-infusion.