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I've been using this machine for about 3 years and it's only in the last ~3 weeks that I've had this issue which is what made me think it's a problem with the machine rather than technique. 15g is already down on my usual 18g dose and I did that before going coarser on the grind.
Interesting point about the light roast though, I mentioned earlier I had trouble extracting the El Oso beans which were a really light roast. I'm now on the Ethiopian Hambella which are also light. Prior to these I pretty much only drank the costa rican from YB or a local Sumatran that were both medium roast. Might see if I can get some random med/dark roasted beans to see if that's a factor, I'll try a pre-infuse too.
Colonel_of_Truth
Ok, so it's a fairly small basket on the Silvia.
Is it a matter of that very light roast acting like a sponge and the grounds swelling up? Instead of grinding coarser, have you tried dropping the dose right down and grinding a little finer to slow the shot back down? Maybe as little as 14g (or less) at your previous finer grind is what it's looking for so you work the puck a bit harder. Could do something like a quick pre-infuse, pause to let the grounds swell, then pull the shot - which might help stop the finer grind blocking the holes in the basket and slowing the shot down too much.