Nice post. You are correct that I go for a french press/cafetiere nowadays. I dumped my drip machine a while back, as it took up too much space and the hot plate seems to bugger up the second cup. So my nice stainless steel insulated jobbie comes and sits on the coffee table by my chair. It's so much easier.
I probably need to do some investigation. To replicate tastes from my days living in Belgium, and trips to Spain/France. To repeat a good cafe au lait / cafe con leche is one job.
At least I havve managed to copy the perfect mojito from the cuban bar I used to drink at in Brussels (they closed for a month in January to go home to Cuba, and August for a European holiday).
I had a cheap-ish espresso machine with milk frother years ago, but it was too difficult to get consistent results. And I decided that I'd prefer the money in my pocket and do without. Plus the limescale in the South kills them.
It is amazing how much you can get all trainspotter-y about food. And how far you can go, if you let yourself. My brother has started curing his own ham and bacon (and salmon). Next he wants to get into smoking. Then he'll be making sausages. That doesn't appeal to me. But I've already started making bread, and I want to do all my own cakes and biccies too. It's a question of experimenting and finding what's worth doing and what's too much trouble. I decided espresso was too much trouble. Perhaps I should try an air press though.