I guess I consider it essentially a very fine grind, hot water and high pressure. I am aware of the existence of crema, but doubt of the ease of it's production or that it not forming means we have not created espresso. I guess I am not as much of a snob.
Perhaps the moka does not apply enough pressure for some people's liking, I have never used one in all honesty. I do feel however that they would be absolutely fine for most people wanting to make espresso, or something similar in your books.
I'll stick with my french press and only be half a coffee snob
