Try something like a Hario switch, it's an interesting blend of immersion and percolation brewing and you can even make different recipes that are unique to the combination of both, say 15 seconds immersion then flip the switch and 30 seconds of percolation.

Fruity Kenyans and Ethiopians by V60 or Chemex, classic Italian on the espresso machine, the way $deity intended. Acidic espresso is gross, but the juicy acidic coffees shine as pour-overs.

My espresso routine is a strong Americano made with two doubles and a little bit of water (I think I may get some hate for the Americano?). I like it, but it does take a little while to measure, grind, pull, clean, etc. If I don’t feel like going through the whole routine, then a strong V60 pour over is a great substitute. 25-30 grams of the same beans, fairly finely ground, at a 1:13-1:15 ratio works well. Not quite as rich or as pleasant a mouthfeel as the Americano, but good.

I've been doing espresso for years and just mixed it up with a V60 this year as well. My favorite right now is Japanese iced pour over.

I use a Melitta pour over cone, a Baratza grinder, a kettle with a temp control, and a spoon. Once in a while, I'll get out the French press. Good coffee doesn't really need to be complicated. You just need decent fresh beans and a little care.

I like the idea of a no bypass brewer, like the ceado hoop. It's somewhat more efficient with coffee and more consistent, plus it doesn't benefit from any specific type of kettle or any type of technique. You just pour the water and wait. The shape prevents it from fitting on every mug/carafe, and that's annoying.

I've been eying a hario switch to try something new. The chemex gets marks from me for design & size when I need to make a big pot for guests.