Laziness and impatience drives obscene profit margins within the coffee industry. It's still fairly easy to still spend pennies on a cup of coffee, if you're willing to get off your ass, grind a few beans, and brew a cup......... Starbucks or shove a pod into a machine to whip up a coffee-like substance.
Couldn't agree more, if they bothered not only would they get it cheaper but also better. Starbucks and pods are both average coffee for way above average price, the beans are sometimes good at the start but have spoiled in treatment: cheap air dry process like a lot of African can collect a lot of crap (literally) and often not processed properly and can go off, wet process tends to be better but can also be done wrong. The off flavours are often due to this cheap processing bacterial/mould issue rather than the bean itself. A lot are over roasted too without fine control leading to burned flavour.
If you work out your routine it isn't as much messing as people think. I do it the most inconvenient way but even that is fine with some forward thinking. A lot of the compounds that don't lead to good flavour in large amounts are extracted much much easier with boiling vs cold water, you can get a better balance of them with slow cold extract. I use a french press for most my coffee, know roughly how much I drink a day and prepare all of it day before with warm water after grinding to right size to extract how I want. Cover to stop oxidising, leave out for a little while then put in fridge over night and next day is just a quick microwave and instant coffee that taste amazing, most coffee snobs comment on it being unbelievably good and and I tell them I'm using same beans as them or worse and they are surprised and often start doing it the same way. It takes minutes to grind beans (I have no roaster yet) and that is going slow/pulsing with frozen beans to stop the burning that none burr grinders can suffer from; do enough for a week and back in the freezer tightly sealed it goes and it means this most time consuming method takes about 5min extra a week vs pods for a fraction of the cost and better taste and is just as quick with less work (pour and heat = done) on the actual preparing a cup in the morn/day.
There are even quicker methods with less messing, just I get the best results from this and it is so little extra to do it is worth it to me. Plenty of expresso machines available that will do fast extract with a nice even lower pressure to get ristretto quality shots which you can make anything from long black/flat white/capuchinno etc with if that is your thing. Part the problem people have is they use a bad machine with too high a temp raw uncontrolled pressure machine that is too high at start and drops rapidly so drags out extract time and more of the harsh compounds you want less of (some is good for flavour) and scorches the favourable [wanted in high ratio] ones and they blame the bean or compare it to a pod machine that is using finer grounds with faster extract. As for time tamping a shot in a portafilter is just as quick as a pod and spent grounds come out like a hockey puck with 1 bang so again they compare to pods as low mess option. Like you say it is laziness for the most part.