Salami Technique!

Salami technique, a great strategy to pull better shots.
Use usual espresso routine ,pull a normal shot but but separate it into 7 cups!
For first cup 10sec and for remaining cups 5sec ,totally 7 separated cups in 40sec.
(Cup 7 was: weak,watery and bitter
Cup 1 was: very sour,bitter,thick with high concentration!)
In my test, cup 4 had fruity notes with medium strength that in cup 5
The flavor notes, despite their clarity, gradually weakened. I concluded that the balanced flavor I was looking for is achieved between 25 to 30 seconds. I pulled an espresso with the same dose and settings and stopped it exactly at 25 seconds. I found that the coffee had a slight sour taste and was under-extracted. In the next espresso, I stopped the extraction exactly at 28 seconds and ended up with a sweet, fruity, and balanced coffee. My output for 18 grams of these Ethiopian beans was 31.2 grams, resulting in an approximate ratio of 1 to 1.7
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Coffee : Ethiopia Guji, natural process by @raw.operation
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For a this experiment i used Garrett Oden article!