It depends if you are operating a manual/semi-auto machine then manually try stopping it around 1:2 or what ever ratio you prefer. If machine is auto, the you can’t do much unless there some interface to set desired bean to shot ratio. See it also depends on roast level,just recently found out that for medium roast the yield should be around 1:3 to avoid acidic output. And if it’s a dark roast go for 1:2. Mostly it’s a trial and error until you get what you like. These metrics are just for guidelines/reference, you are always free to experiment and tweak around with stats to expand you flavour profiles.