A moka pot isn't an espresso machine. It only generates around 1.5 bars of pressure which is only slightly higher than what you get pushing an aeropress by hand. Espresso needs at minimum 6 bars, although traditionally it's 9 bars.

Costs at least a few minutes a day, which works out equivalent to plenty of dollars per year if you make it at home and have a well paying job. Works well but I hate cleaning it after making coffee.

I am more of a tea guy but I think you can totally cancel the cost of preparing and cleaning it when considering it becomes part of a package of daily movements you should do to stay healthy.

Also you can totally work while the pot is getting to temperature.

I hardly ever really clean my Moka pots. Usually, it's just a quick rinse with water. Is it really required to clean a Moka pot often?

Just washing the grounds out but takes time to cool the moka down. I guess I could leave the grounds in and clean it the next day but that idea is icky to me.

I preheat the moka with hot water and fill it with hot water from jug to reduce time to brew (necessary due to stove setup).

I have had a Flair for a few years now and the time is an important aspect. I used to use a Jura and the whole 1-button thing led to me drinking way too much coffee as I also had it mounted next to my desk. The workflow is a meditation and at the end the reward is a (usually) perfect pair of espresso shots.