I am solidly in the third wave camp. I like the origin flavors that I get in a lighter third wave roast that I simply don't get in an Italian shot. I do agree that a bit of milk tones down the acid a bit, and I feel that the origin flavors can through come through even in something like a cortado.

Another note, isn't the ratio for espresso in the States different than in Italy. When I was a barista in Chicago we did 1:2 coffee to water. I thought I heard that in Italy 1:3 or 1:4 was more popular. I may be wrong