Well, no it isn't. Right now to the situation with espresso coffee anywhere outside of Italy is like steak being served with no cooking all the way to being served as a charred cinder. We are trying to bring out coffee flavors to their fullest. Coffee flavors, can be roughly categorized as the roast flavor, darker being more like a nutty burnt taste, and the more subtle aromatic compounds that vary with each regional type of bean. These regional beans are known as varietals in our business.
Varietal flavors are too numerous to classify.
Literally hundreds of complex, delicate molecular structures that smell so good in a freshly roasted coffee. But, they are unstable compounds that turn bitter when handled improperly. Exposure to air, brewing times too long or short, brewing temperatures too hot or cold, all turn the beautiful aromatic compounds present in fresh roasted coffee become bitter. In the case of espresso, very bitter. Roasting flavors are the more hardy aspect of the flavor profile.