I find Diogenes to be personally a bit more compelling than Montaigne, but I believe I know what you may mean.
coffee preparation amongst North American professional techs is our modern equivalent of a samurai’s tea ceremony. Much respect for the joe. Everyone wants the best for a long list of reasons, of which the coffee itself is but one, and the remainder being driven by the nature of the individual. Everyone wants to be able to listen to someone brag on their coffee gear and then say “cool story bro but wait until you hear about MY setup” and then explain their $10k machine that premixes ice cold and boiling hot water to get the right temp to three decimal places, calculated by the weight of coffee in the pod and air pressure and humidity and how years of octionic mathematics went into shaping the steam head and how it produces a uniquely smooth crema.
When I was younger I had a simple Braun steam press and loved what it made but it wasn’t until years later that I ever had my first properly pulled shot, and after that I realized I was going to still make my own coffee, but go hit up a real coffee shop or Italian resto whenever I wanted a proper doppio. Get one pulled by someone with ten thousand hours of experience and muscle memory under their belt. And that I was only ever going to commit to a high end in home machine and try to get that good myself, once I could afford the gold standard.
Best of luck to you!