They are punctually making it more like how New Yorkers visiting Paris would want to find it.
And why do you think that is? Shouldn't they be making it the way Parisians who appreciate good coffee would want to find it? seems like that would be very good for business but it's probably not very easy to pinpoint.
Anyway, I think there are certain things we know make worse coffee - beans that are too old, or that were just roasted, or of bad quality to begin with, dirty machines, UHT processed milk for people who want milk... those are all prevalent in Paris today. Improving on them doesn't mean any concession to the Imperialist American taste (although admittedly it might be hard to achieve given the price for an espresso at the bar), but my theory is that such an improvement, if it ever happens, will be a side effect of the existence of the few places that are taking themselves very seriously (whether that's necessary or not is another question altogether).
And that is not, ultimately, how coffee improves in Paris. Making better coffee in Paris does not mean making coffee that "would be considered particularly good in New York today". Coffee has many different tastes, and there is a French taste of coffee, discernable when the historical plague of robusta beans, over-roasting, and boiling chalky water is set aside.
That's certainly a sentence, but I'm not sure what it means.
eta: I guess the bottom line is that whatever you think of the amount of research done on this entry in a blog in a blog in a magazine in the times, the facts aren't that controversial and many of the responses are self-parodizing.