I follow a simpler process, since I don't experiment with dosing (I'll have to now), but just with temperature and ristretto/normale.
If I'm tasting something bright, like an SO, I start with a high temp ristretto, since I find this the most "comfort food" shot. Generally these come out sweet and undeveloped. I use the Faema basets for these, since I find the LM baskets don't work well for ristrettos (the flow is too even, the Faemas start slow and black, and get faster and lighter, so are easier to use for ristrettos). I generally move to lower temperatures and longer shots at the same time. If the shots aren't sweet enough but bitter, I'll stay ristretto while dropping temp. If I've decided on longer shots, I go to the LM double basket, since these have a clearer flavor and a more uniform extraction for anything near normal size/dose. I don't much like the triple, since the proper dose overflows my 2 ounce cups, and for my taste, they really suck on ristretto shots. Certainly, if ever experiment with lowered doses, I'd certainly use the LM basket, since the faemas seem to work best when overstuffed (there's a smaller 12 gram double, which I haven't quit figured out yet.)
Much of this is based on my habits, what I'm comfortable with, etc. YMMV. It's best to experiment with a fairly mild washed coffee with a bit of complexity both top and bottom, I'd recommend an east african, or oddballs like the blue lintong. These are more consistent pull to pull -- a harar or yemen never tastes the same, even if the shots are identical. Burn through a pound of the coffee trying various temperatures, doses and grinds. That will do it.
I find I usually know how I want to adjust the next shot when I taste this one; but I'm not entirely sure if I've described all the factors -- I tried in the espresso guide -- but by now it's pretty automatic.