dutchy101 They seem to be using pre-ground coffee from the grinds chamber every time
That’s not necessarily an issue, if the volume is sufficiently high. If they turn out >1,000 shots a day at a fairly consistent rate through the day, the beans in the distributor are always fresh (a doser for a Major holds 360 g, or ~40 single shots - in 14 hours of opening 8 - 22 that gets refreshed nearly 2 x hour). If they have a peak in the morning and one in the evening, during the day you may get some stale grounds. And if the volume is low because they make shitty coffee, then they’ll keep making it.
BTW - note that a “torrefazione” in Italy is just a roastery. No malarkey with adding sugar!