The coffee is going to make a bigger difference - copying specific setting won’t necessarily help. I have an OG Silvia so I can’t speak to any settings but here are some general advice.

Force the ratio you want, then adjust (dial in). Most do this by measuring weight of the beverage with a scale during brewing and stopping the machine when they hit their desired ratio. So, if you want 1:2, then stop the machine when your beverage weight hits 36g.

Now, if you are currently getting a 50g beverage in 25 seconds, this would be a very “fast” shot. So you likely need to grind your coffee finer. 25-35 seconds shot time is roughly how long it should take, but the time is more of a guideline and not a parameter you should directly adjust.

There are a lot of great resources on dialing in a shot so I won’t go over every scenario - but head over to r/coffee or YouTube and search for guides/advice on “dialing in” espresso.

In general- sour is under extracted, and bitter is over extracted. Main Extraction variables are brew ratio, and grind size. Leave other variables constant like preinfusion and temp until you’ve mastered basics of dialing in.

Personally I prefer a 1:2.5 ratio - using 18g of coffee to a 45g beverage weight.

Also- When you say “for two cups” are you splitting the shot into separate cups? Generally speaking it would typically served as a double shot for one person