my sister in law runs and works in an independent coffee shop, and has had extensive Barista training. She did her initial training with one of the well known high street chains. She tells me their is nothing wrong with the training, the cleaning regimes (think food safety and health/safety), but the problem in making the coffee is partly an "I don't care" attitude, poor supervision, and customers not demanding better. She tells me that expectations in Italy and Spain are very different to here, and the tradition here is to extract for longer so an espresso is slightly larger than it would be overseas. Extracting for longer changes the flavour profile.