Moka is not-quite-espresso. It’s percolation brewing under pressure, but the pressure is much lower than what is now considered to be espresso. (But very similar to the earliest espresso machines from the first part of the 20th century)

It’s metal filtered, so like espresso and French press, you’re getting plenty of oils and fines. The beverage concentration normally falls in between the two. Not as thick as espresso but thicker than most other preparation methods, when comparing normal recipes at least.