It's almost all I drink. The recent (5-10 yrs) trend has been away from the classic Italian bitter shot that blossomed with a bit of sugar & milk to more moderate flavors that stand up on their own. But, to be honest, I'll drink good coffee from almost any preparation. I once had a flight of Ethiopian Yirgacheffe prepared as espresso, pourover and cold brew. Each was delicious in its own way.I haven't had espresso in a while.