Pompeyexile Espresso is more prone to having high acidity, or accentuating acidity (excluding under-extraction), I’m note entirely sure why and very long shots seem less so. A few years back someone suggested it could be the dissolved CO2/carbonic acid, in perhaps the same way sparkling water is perceived as crisper than flat?
Also the amount of non dissolved solids (NDS) in the cup has an effect, I often find when served Americanos they seem duller than a shot of the same coffee (the drink is more diliute but still a high NDS count, so seem duller/more generic). The silty, non-dissolved solids also coat the tongue and if they are too high in proportion, this can flatten flavour/make specific flavours harder to detect.
But, generally, if a coffee has a strong/identifiable characteristic, this should be apparent across brew methods, even if the balance shifts a little from one to the next (as it can for the same brew method and different grinders).
This is where overly specific notes can trip up roasters, your ‘wild Patagonian cranberry’ might be there in one brew, but be ‘tart red fruit’, of some description, or hibiscus, in another.