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.
I've used a 6-cup Bialetti Moka Express for the last 6 years, it was the only piece of kitchen equipment we packed into our hand-luggage when we flew over to the states. It extracts a strong, flavourful liquor from most every coffee, although the typical US pre-ground coffee is a bit courser than optimal.
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.
