You're equivocating. A random person knows his culture in a general way and is competent to make comparisons. The op was essentially saying his overall observation of espresso in the US does not overlap with his experience in Italy.

Having lived in Europe myself, I also know this to be true. Further, that it happens in many food categories gives credence to the espresso observation: cheese, wine, bread, etc. It goes both ways: hamburgers, Mexican food, Japanese food, etc, in Europe are not the same as you find in the US, Mexico, and Japan. It's not so much a critique as an observation about how hard it is to replicate cultural foods.

But I do have to add that people in the US have this attitude that they can borrow and replicate a cultural food, and then they hype it and get smug about--without realizing they haven't captured the essence of the original. How hard can it be to operate an espresso machine after all? Well, very hard if you include selecting and blending beans from around the world, roasting them right, grinding them just so, and dosing and tamping it right.