Depends on which chemicals and what your taste is. I think the main idea of espresso is that by that method you get more of the tasty chemicals and less of the bitter chemicals compared to (say) a French press (aka cafetiere). Since this is just a few seconds longer, you'd hope that the resulting brew would be less watery and have more of the "good" chemicals without getting the "bitter" chemicals. But as OP said, without an A/B/X test, you can't really say for sure.