Originally Posted by quirrow

Pour over using filters are unlikely to produce crema in the cup. Making espresso also uses high-temp and high pressure, as opposed to lower than boiling and normal pressure in pour over with filters, if I am to compare it to cooking it would be like searing vs braising, and they tend to produce different effects and taste.

I would say if you want to have more body in the coffee, espresso is the way to go. But if you want to differentiate the flavours that makes a Colombian bean different from an Ethiopian bean or an Indonesian bean, then pour over will do that better. The coffee importers tend to use a pour over brew method to judge a bean's quality and differentiate beans from their country of origin.

However I would again say no one method is superior, it just depends on how you like your coffee.