Eh I always end up with fines and they really bother me.

There are definitely quality levels of filter brewing too. From cheap drip machines that don’t get to the right temperature to really fancy drip machines can effectively simulate a pourover.

Just depends what you like really. Would say that a $20 French press setup will almost certainly produce better coffee than a $20 drip machine, but a better comp is a $20 pour over setup imo.

Café crema was the original name for espresso because of the crema it produced. Café crème is the French translation. Espresso became the more popular word.

Now it's when you make a long black / americano style drink but instead of adding water before / after pulling the shot, you run the full amount of water through a coarser grind when making the espresso.

Americano = water after shot
Long black = water before shot
Café crema = water through shot

Little anecdote: I've been to Paris a fair bit, and always enjoy a big bowl of cafe au lait with my morning pastry. First time in Nice, the waiter mocked me for my order. "Café olé!" he shouted and did a little flamenco dance. In the south of France, he explained, they call milky coffee "café crème". So there you go.

In the UK an Americano is just a watered-down espresso, no milk or cream.

“Simpler way” as you need less machinery and less equipment for the same type of coffee, while giving an ecological benefit. So tossing away a one-use filter does not really fit into that category.

Besides that, how do you clean the rest of the coffee dripper? Can you put it in the dishwasher, as you can do it with the french press? Heck, even just rinsing the french press filter is good enough in 90% of the times.

Tl;dr counter point countered.