Yes, this is exactly why many baristas will choose a darker or more full-bodied coffee for an espresso type drink vs a lighter roast for something like a pour over.

Darker roast coffees are also much more forgiving in general, since they already have some bitter taste to them in the first place.

It's still a better end product to brew the coffee or espresso well in the first place vs try to mask faults (bitterness, sourness, etc) after the fact.

It does, but then you're also removing part of the coffee taste.