The coffee was delicious, smooth, rich and pleasantly bitter, and it was gone in two gulps. Size wouldn't be an issue if the quality was there. Conditions have to be right to produce the best crema. And you don't find that often. Many espresso aficionados believe that part of the problem lies in the attitude of management and staff in restaurants.
Wine is treated like a first-born son but espresso is a stepchild.
But even in espresso bars, where coffee is the focus, finding reliable, knowledgeable help can be a problem. Once they are taught, they're gone, because wages are not very high. In Italy, people stay for years. Education is the answer, beginning with an understanding of what espresso is and is not. Espresso isn't just strong coffee or a type of bean.