Yes... It's a hard thing to call because the writer is using taste descriptors where he should be using chemical compounds to describe the characteristics of the shot under certain conditions. This is clearly done to make the article more accessible but at the cost of diluting the academic intent; thus, exposing the elephant in the room: Ultimately the science of the perfect extraction is an academic pursuit and not an aesthetic one. If asthetics were the aim of the article the beans and their journey would have to come first and foremost!
