Daily moka pot user here. My preference is to add a very small amount of brown sugar and then top with some frothed (spun) oat milk.
Guatemalan Antigua, Yirgacheffe, and Peruvian Penachi are favorites, and of course a decent grinder (you can get a hand-turn burr grinder for pretty cheap, but the automatic ones tend to be pricy like you mentioned).
I’m a big fan of French press too, as a back up, which I would imagine is similar to aero - I haven’t had that yet though!
“Sieg creil”