As Dan points out, it includes the crema. Don't take that volume/time ratio as gospel. It is simply a recommended starting point. Once you have the basics down and can produce a consistent product you can start playing with the extraction space. Different coffees will work better at different doses/timing/volume. The barista you were watching may have been jamming 20 grams in his basket. I like to ask the barista about their brew parameters just to keep things in perspective. It also let you know how much he know about his craft. If he/she spits out the dose, temp, volume off the top of their head you found a winner. Sadly, most will just give you a blank stare.