This is a very accurate perception.
As a side note I once had a conversation with the head roster of a place I worked at. I floated the idea of accentuating certain characteristics of brewed coffee by microdosing i.e. adding minute amounts of long chain starches to increase natural sweetness in the cup. The head roaster saw this as being fundamentally wrong and unethical.
Maybe it was an egotistical response but in his mind the roasters job was to present the best possible unique expression of the green beans and doing what I suggested would be interfering with this.
