What's the difference in the coffee made by different coffee machines?

Only espresso has cream, and if something like this happens, it's best to get rid of it. This thing affects the taste.

The mocha pot made is relatively close to the espresso, or can be regarded as a kind of home simple espresso. The taste is more straightforward. (I don't know how to describe it)

The siphon pot tastes clean and soft. The drip filter pot (if you are talking about the Vietnamese Didi pot) I don't like this very much, it has more miscellaneous flavor, there are not many beans suitable for this kind of pot, and the beans of the Vietnamese are not delicious. It is suspected of overextraction, but it can be used to make ice coffee. If you're talking about electric drip filtration... It's similar to the American style. Look at the machine.

In terms of taste, pressure is the most important thing. Because of its unique extraction method, it can most truly reflect the characteristics of beans (closest to cupping), it can not filter the powder very clean, so the taste will be rougher than siphon pot and hand flushing, and the consistency will be higher, but according to personal hobbies, many people prefer the experience brought by legal pressure.

The Italian machine can magnify all the indicators of the beans, but it cannot be said to retain its fragrance, because the beans used in the Italian machine are mixed beans, and the taste is set by the barista. Thick cream is one of its characteristics, but cream is not directly related to the fragrance.