When I travel I take a stove-top mocha pot and/or an Aeropress.
The aeropress is light, pretty unbreakable, cheap, produces a full-bodied coffee (more like vac pot than espresso) and only needs boiling water.
A good stainless steel stove-top (one with a large coffee basket relative to water chamber) is obviously a bit heavier than the plastic aeropress but produces thick, creamy stove-top espresso. BTW, there are some procedural tricks you can do in stove-top espresso preparation that make the difference between producing fair coffee and magnificent coffee.
I hope this helps.