Any coffee nut knows you need to grind, coffee amount, volume, pressure, water temp, tamp etc just right to get the best espresso. That is why I regularly weigh the grounds, measure the pour and check the timing to keep everything right in the zone. If you think that's nuts get onto one of the coffee forums I'm just an amateur.
But yes its not as though anyone here is trying to balance all the variables for in the pursuit of perfection