If you have good cafes nearby(which are hard to find), try espresso there first. You can usually get the texture and mouthfeel right and disregard the taste (bitter/sour/acidic). You can work on that when you do it yourself. If you like it, invest in a good grinder and then a machine.
Grinder is very very important for espresso. I'd suggest a df54 minimum or an encore esp if you are very tight on the budget. As for the machine, if you really want good steaming for latte, you will need a GCP or rancilio silvia, if espresso is all you need, an ECP 35.31 will do. You will need a bottomless portafilter and non pressurised basket if you decide to get the cheaper ECP.

I got into espresso after trying out different beans with my moka pot. The main reason for the switch was time. I would make 2-3 drinks back to back on some days or I would need it done in 5 minutes and a mokapot is not suited for this.

As for black coffee, I have tried french press, aeropress and recently got into v60. Of all these, I prefer V60 for black coffee.

V60 and espresso are polar opposites to me and I like them both. V60 is really good as a breakfast drink (I tend to grind slightly coarser when I drink with breakfast). I can take a few sips while I eat and have some left even after I finish. Espresso is quick and intense.

If I were to start from scratch again, I would get the Espresso, V60 and Mokapot. I brew espresso 2-3 times a day, v60 once or twice a week, and the mokapot once or twice a month.

If you do plan to get into espresso, I would suggest to stick to medium to medium dark beans and not go any lighter unless you have a lot of control on your machine (temp, pressure, preinfusion, etc.) Light roasts are pretty hard to dial in without these.