Yes. And.....whats new Jon?
The explosion in SO in espresso culture outside Italy in recent years is because....wait for it.....newcomers dont usually know much about blending. And the undrinkable SOs are because they are busy reinventing how to make espresso, by producing an "espresso" with a volume that is actually half a ristretto, with a maximum size basket....sometimes with all of the "double shot" in it.
Measured one of these just a couple of days ago. 25 grams of coffee (to make 10 ml or less of brew...perhaps 15 ml if your lucky). ThAt results in indistinct unbalanced mud on the palate, so wouldnt matter if it is an $80.00 COE, as it could just as easily be a $15 commercial cafe blend designed by a competent professional blend technician.
As stated, the discussion will be interesting.