This is all a question of habit.
I also liked to drink espresso from a Saeco, then I found a place where you could handle the big box behind the counter.
The usual fully automatic machines can be helped by disassembling the grinding mechanism and adjusting it so that the discs are just before grinding on each other.
Then you can make 25 ml take the right 25 seconds until they have run through (first to last drop of the phase in which the pump pumps permanently).
That can then be described as espresso-like.
Pleagably, the plastic brewing units cool down such small amounts of liquid strongly, of course, so that it's easy to get sour.
An increase would then be a fully automatic Quick Mill, as in my signature.
The mill grinds finely enough and the metal brew group is actively heated, even the first drop comes at the right temperature.
This can be described as a good espresso with good beans and the right setting.
A perfect espresso, but unfortunately, only a real sieve carrier gives off a perfect espresso.
When you look at the coffee network, you see a lot of people with large machine fleets which, properly operated, can produce espresso even more aromatic, more differentiated in taste and with less acidity and bitterness than any fully automatic coffee machine.
Edit, Coffee varieties:
Last I was enthusiastic about the "No. 2" from Olivier and the "Nobile" from Elbgold, both enjoyed freshly roasted.
Positively surprised I was also once surprised by the pretty cheap "Gorilla Bar" from Joerges.
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Quick Mill 05000 "Unique Edition", WMF Ecco
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