https://www.harvardhealth.org/healthy-aging-and-longevity/wh...
Make a lot to only use a couple paper filters a week. Most days, your coffee is already ready in the fridge, no wait (unless you wanna microwave it or something).
Make it really strong and dilute with a lot of [non-dairy] milk to go easy on the stomach.
I can hit the temperature I want every time on a Bosch microwave from 80s which has two power levels and a rotary, mechanical timer.
When you want to go low or no plastics, there are many choices now.
https://flairespresso.com/products/the-flair-classic
I've had one for about a decade. It reliably produces better espresso than >99% of Bay Area coffee shops. (>95% if you exclude national chains).
If I were buying one today, I'd toss the flow control head, silicon sleeve on the cylinder and the pressure gauge, but those come with it for free now, so to each their own, I guess.
The trick is to boil the stainless steel cylinder in your kettle (PID at sea level, conventional above ~ 2000 ft elevation) with the water so that you get the temperature dialed in within a degree C or so, like a conventional (lead-filled, unlike the flair) Italian machine. I use a pair of tongs to pick up the stainless steel cylinder, so I don't need the sleeve. (Check the boiling point of water at your elevation -- unlike a steam machine, this can't exceed that temperature, so stuff might start to run kinda cool at 3000 ft or so).
Flair doesn't sell a "true" classic anymore, but I bet they could get the bare bones variant I use to < $100 if they tried. Maybe someone else will when any patents run out. My only other complaint is that the two-in-one bottomless porta-filter I have runs the espresso across plastic when in non-bottomless mode.
Note that the thing I linked has a plastic plunger. They make a stainless steel one as an upgrade. At that point, you're down to one silcone o-ring in the water / coffee path. Everything else is stainless, so no lead. The next thing to worry about is nickel, but that only matters if you're allergic. I used to use the SS plunger, but then you need to boil it too if you want to dial in the water temperature.
A good espresso/americano has more bite in taste than a good Aeropress/V60/drip. I personally love smoother profiles (less acidity, less bite, etc.), so darker roasts and espresso on the bitter side is not my kind of thing, but preferences differ. OTOH, I can make myself a cup of instant coffee if I feel lazy.
Again, there's no need to punch yourself like that. Try, experiment and build your taste profile. These kinds of hobbies needs some kind of experience to refine what you like and what you don't.
Most importantly, don't let anyone's taste dictate yours and vice versa. I never get upset just because how someone I know prefers their coffee way different than mine, but they insist that I shouldn't drink that coffee, because that doesn't fit their taste preferences.
There's no wrong, but only things you like. You can't fail at this, because there's no way to do so.
Now I'm curious whether you mean a higher status (which I infer when folks are using such things) or a lower status (which I could also infer).