In US coffee shops, espresso costs more than drip coffee (say, $3 for espresso vs. $2.50 for drip coffee where I live). Is that because espresso is seen (in the US) as fancy? Or does it actually cost more to brew?
The primary factor is that it takes considerably more effort and skill to make an espresso than drip coffee.
A good espresso requires a far more expensive piece of machinery which requires greater upkeep and the barista needs to pay far more attention to what he is doing. The barista needs to pack the coffee correctly; pay attention to the water pressure and the resulting crema.
Outside of grinding the coffee and putting in the correct amount of water a drip coffee does not require much work or attention.
So, if you're providing espresso for your customers you need a far more expensive grinder, an expensive and finicky machine (the espresso maker) an employee who has had to undergo far more extensive training and said employee needs to be paying attention to what he is doing for each and every cup of espresso he is making.
All this adds to increased cost. Plus customers are willing to wait, and pay a few cents more for an espresso done right. As opposed to paying less and having an espresso in name only.
I can brew drip in a $20 machine from GW. I need a $1000-$2000 plus semipro machine to brew a consistent decent spro (plus a Macap grinder)(and good pressure and temp monitoring gear), and a $10,000-$20,000 plus plus machine (plus grinder) if I have a shop. Somehow, I would have to recoup the price of that machine. Don't forget that you also have to have a maintenance contract with the big machines and that also is a continual cost. The temp that the spro is brewed at is all important (and very contentious!!!) and temp and pressure need to be constantly checked/adjusted. Yes, choice of beans and fresh brewed and fresh ground is important, but not as big a cost factor. (from a person who has gone through a bunch of semipros and Cimbali Jr's.)