Indeed I seem to have misread the answer, and have answered poorly. Thanks for pointing that out. My point is that understanding taste, grinding and extraction will take you a long way. One of the keys for extraction is fixing the variables. If you for example have a steel grinder that does not grind evenly(and burns or heat the coffe with friction) the resulting extraction is a result of hazard. You will have both overextracting and underextracting.In the same way not having consistent ( enough) pressure will give poor results. There are ways to compensate but you are going to have «errors» in the taste. I have trained as a barista, trained with scent kits, and have been given enough home coffe brews (supposely espresso) by coffe fans made with home machines that I lost hope in any of those machines. Really experiencing taste while limiting the method is more benefical in my opinion. And kust to be extra clear I am not saying that an aeropress gives you an espresso shot.