Have a look at the DVD that came with your machine, it will explain the process.
Look for the visual indicators of a quality shot with this machine:
1.Infusion pause: (pause of approx 5-10 secs after pressing extraction button, before extraction appears from the spouts).
2. Extraction: Shot should start by dripping for a few seconds, then forming a solid pour, directly down from the spouts.
3. Colour: Dark chocolate/caramel.
4. Blonding point: When the extraction lightens in colour to yellow/creamy & becomes watery in texture, stop the shot. This usually happens between 20-30ml in volume. Espresso shot= anywhere between 20-30ml.
How to achieve this:
Keep your dose the same always: check for solid coffee cookie. If cookie is soft or sloppy, dose more into your basket.
Tamp with the same pressure always.
Change your grind size if you need to speed up, or slow down your extraction rate. Coarser speeds up, finer slows down.
As long as you are achieving this you are on your way to a grea shot!! If your extraction time is still only ten seconds, maybe check if your volumetrics need resetting, or better yet, use your manual pour button on the machine.
One tip when programming your machine, is not to measure the water coming from the group head, rather, measure the volume of espresso. You will need a shot glass for this. Ensure your grind size is correct, the pack and lock in, extract and measure.
Hope this helps,
(Sydney Sunbeam Trainer) :)