There is no single espresso recipe that suits every bean. A useful approach is to understand the variables, keep most of them steady, and change one thing at a time based on taste.
Dose is the amount of dry coffee in the basket. It should suit the basket rather than being chosen in isolation. Too little or too much coffee can make preparation less consistent by changing the space above the puck and how water moves through it.
Yield is the mass of espresso in the cup. The relationship between dose and yield has a strong effect on concentration and extraction. A shorter yield is usually more concentrated; a longer yield gives water more opportunity to dissolve material from the coffee. Neither direction is automatically stronger in flavour or better in balance.
Grind size controls resistance and surface area. Finer coffee usually slows the shot and increases extraction; coarser coffee usually speeds it up and reduces extraction. Small grinder changes can have a large effect, which is why a grinder setting only makes sense when connected to a specific grinder model.
Time is best treated as a result and diagnostic clue, not the main target. Two shots can run for the same number of seconds and taste different because puck preparation, grind distribution, temperature and coffee age differ.
Temperature affects which compounds dissolve and how quickly. Hotter water can help extract a light, dense coffee, while a more developed roast may taste balanced at a lower temperature. Stable temperature is generally more useful than chasing an exact number without tasting.
Water chemistry matters because minerals influence extraction and flavour perception. Water that is extremely soft or hard can make good espresso difficult even when the machine and grinder are working well.
Consistency comes from weighing the dose and yield, distributing coffee evenly, tamping level, and keeping equipment clean. Once those basics are repeatable, taste becomes the guide. Sharp, thin or sour espresso may need more extraction; dry, hollow or harsh espresso may need less. Change one variable, taste again, and record what happened with the bean review.