From the New York Times, Sept 2006:
"Most espresso drinks in this country are made with over-roasted blends on "super automatic" machines that leave little control to the person operating them and turn out anonymous brews.
At cafes that are part of what some call the artisanal coffee movement the drinks reflect an obsession with each detail of the journey from farm to cup and an almost cultish pride in the results." [video]
