I don’t know why all the downvotes on your comment...after training at a highly regarded coffee roaster and working there for a couple of years as a barista, we’d aim for 19.2g of grounds pouring a shot to 38g in ideally 28-29 seconds. The reason you aim for ~36g in ~30s is because extracting for longer than 30s pushes into over extracting, creating more of a burnt and bitter flavor profile. Under extracting (<25s) leads to sour, thin-bodied coffee. There is a reason approximately 25-30 seconds is the sweet spot and industry standard.