Almost always pour over/drip. Occasional immersions or espresso. I have 3 moka pots and almost never use them as the coffee is often too silty for me without filtering, which isn’t too much trouble, just draws the process out time-wise and dirties more stuff, which you could use to make the coffee in the first place.
I like pour over for the clearer flavours, quick to do and very quick, easy clean up. Not sure what a V60 type pourover is, subtle differences in brewers can change the way you brew with them, but once dialed in, they do much the same job, I’d always recommend a Buono electric pouring kettle. Some people say they find the process relaxing, not so much for me, just a process but necessary and makes for consistent cups for drinking black with no dilution/extra steps. Mostly use the Hario Drip Assist these days, it fits V60 02, Kalita Wave 185, small Clever Coffee Dripper, probably many others too.
I’m not big on machines & maintenance, nor water wastage, so drip suits me in that respect.
You can make fast, concentrated, low extraction brews in the Clever & Aeropress, which can be tasty, if on the simple side. No pouring kettle needed (but the Clever can be used for drip with a pouring kettle/immersion without). Higher extraction brews take a long time & err on cool/delicate.
A small Clever Dripper, Hario Drip Assist & pouring kettle could be all the manual brewers you ever need (plus scales & grinder, of course).
French press for large get togethers, steel insulated jobs, steeped for an hour so you can brew in advance, chat/eat etc. Smaller/single walled glass presses are more limited, often fighting cooler cups if looking for a decent extraction. Can be very tasty, certainly practical, but err on the more delicate side.
A particular coffee tastes very similar in terms of characteristics whatever the method, when dialled in, differences are principally in concentration and silt/non dissolved solids (which can flatten brightness acidity). If a coffee tastes wildly different via one method compared to others it’s probably because you are targeting a different/weird region of extraction…though coffee brewed by the same method will still vary somewhat cup to cup.
Nothing stands out as special in any way. For me, things that don’t work well stand out most (nothing I have mentioned is affected in that way).