This is not the re-invention of espresso. It is a blog post and an opinion...albeit a weighty one.
Question: "What does this mean for the industry?"
Answer: "Same thing the naked portafilter meant."
Espresso SHOULD have some pleasant bitters.
This is simply a way to make the shot sweeter but not "better" by definition. Sometimes sweeter at the expense of bitter is a loss and not a gain.
In the end this skimming the shot will be a great training tool and industry insider menu option... but not a way of life for the cafe. The same way splitting the shots extractions ala-Michael Phillips will not replace traditional shots. The same as a beers head is a required indicator of its character and authenticity...and is much more biter than the liquid.