6:35 you'll notice the coffee has no crema, but called espresso. It's because until 1948 the machines were steam controlled and the water temperature was above 100, pressure was lower than 9 bars. Just like "machinetta".
This is what espresso is all about, and what i've grown up with. This modern trend with scales, timers, robusta hate, extraction meters are so annoying. They miss the whole point.
Agreed, you know the “third wave” coffee technique you described is a failure because those cafes rarely sell straight espresso. It’s all diluted with very large amounts of milk
