This is frankly IMHO territory, but I use a stovetop moka pot at home, while my school has been gracefull enough to buy an espresso machine for the student lounge. Everyday, I have a cup from each machine and I find the outputs to be completely different drinks. Both excellent, though.
Stove top works great for me, it’s what I take on my consulting gigs since I usually stay in hotels with some sort of kitchen. There’s another variation of this one, which my mother bought for me in Italy, looks just like the stove top but has a heating element inside, so all you need is a plug. Slightly bulkier than the stove top model. Steam driven ones are good too, but I prefer the pump driven ones, you get a fantastic crema with them.
The problem with the mocha express stovetop machines is that when you pour the coffee from the pot into a cup you lose most of the *crema *. But you’re just not going to get really good espresso at home. My current home machine is great - but at a good cafe they adjust the grind several times a day as the weather changes. I can’t compete with that.
i think it is in the oil content and the freshness
you dont store espresso you make it and drink straight away
perhaps there are oxidants which attach to stored coffee…in the perc or filter bowl?
its very good
my son in law is a barista i will ask him
not starbucks!