Sorry I didn't word it well. I'm not suggesting the baristas are contemplating the temperature and air pressure, but rather those things will affect an espresso

Sorry I didn't word it well. I'm not suggesting the baristas are contemplating the temperature and air pressure, but rather those things will affect an espresso shot and the level of extraction, and thus the barista will need to test the espresso throughout the day to determine if it is pulling differently (more/less extraction resulting in sour or bitter notes) in the afternoon compared to the morning due to weather changes. So I don't think it was unrelated debate.