I am considering switching from a triple to double shot baskets in our shop and was looking for any advice from some more experienced baristas. Our current shot is a triple shot dosed at about 23 g (we don't currently dose by weight - hoping to change that, too - but that is what I do). We dose, level, light tamp, dose level, and tamp again. We extract at 25-30 seconds and aim for 2oz or just under.  My reason for wanting to initiate a change is

1. I think our espresso blend might respond better to a lower dose
2. increase consistency (I figure with removing some of the dosing/tamping variables present between baristas our shots can become more consistent)
3. our triple shot is just a little too strong for our 8oz drinks
4. lessen waste (lots of grounds get dropped between all that tamping and dosing)
5. increase speed in making drinks
6. lowered cost

Does anyone have any suggestions for making this change happen or pros or cons that I might be missing?

Also, what is the best process for pulling a double shot as opposed to a triple? I imagine we will be shooting for something in the 1.5 oz range, while still aiming for a similar time extraction. Do people do any leveling to get correct dose, or just tamp the heaped grounds?  I realize these may be some simple questions, but since I have always used the triple shot process as above, I'm not really sure where to star. I plan to order some double shot baskets and start doing some experimentation soon.

Thanks a lot!