> making sure to sample the espresso throughout the day to check for over or under extraction, and adjusting the grind to compensate for changes in air pressure and temperature.

Sounds like the perfect job for a computer. I highly doubt most baristas are checking atmospheric pressure or are even mindful of minute temperature charges throughout the day. Since these aspects are things that are monitor-able at high precision, it’s doubtful that your average barista is going to outperform a computer. The social aspects of the barista are a worthwhile, but unrelated debate.