How could I fix espresso that pours too fast? 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.
First things first; I advise you to decalcify your device in advance. This may fix many shady problems and taste issues.

Then...

There may be several issues that may affect your flow. These are what I can say at first sight...


Grind size: Finer and more consistent grinds may help.
Even distribution in the basket: if you don't evenly distribute the grounds, some water may leak around the grounds instead of brewing your coffee. Take care of even distribution.
Tamping: Tamp evenly, consistently and a bit more forcefully when necessary. Some baristas tamp up to 20 kg-f during tamping.




And a final note; for the given amount of grounds, a doppio (double espresso) is quite normal. Doppio should be 60 ml in your cup. In general, 14 - 16 gr of coffee grounds make a 60 ml doppio.