The coffee dork in me wouldn't let me lay off. That shot is being seriously over-extracted, and would probably taste like sour boots. By the 30 second mark (which I guess is around the 7.5 second mark at regular speeds?) he'd extracted the requisite 1.5/1 volume, and everything after that is nasty.
The general ballpark figure for café espresso is 1.5/1 pull ratio (that is, if you have 20g of coffee grounds, you're aiming for 30g of liquor), in 25-30 seconds of extraction time. You can adjust around these figures to taste, but this looks more like 5/1.