I'm having a hard time getting the current "hype" about pourover coffee. To me it generally tastes like Grandma's drip coffee. IMHO, it takes pressure and heat to really extract maximum flavor from the beans, thus espresso has been invented.
Steam pressure buildup in the reservoir forces sub-boiling water through the grind; not as high-pressure as an espresso machine so crema extraction is non-existent, but delivers a similar taste.